There’s something magical about the way simple, vibrant ingredients can come together to create a dish that’s as nourishing as it is delightful. Enter the wholesome vegan spinach and artichoke pinwheels-a mouthwatering twist on a classic favorite that redefines the art of plant-based snacking. Bursting with fresh spinach, tender artichokes, and creamy dairy-free goodness, these pinwheels are not only a feast for the eyes but also a celebration of flavor and health. Whether you’re hosting a party, packing a lunch, or simply craving a comforting bite, this recipe promises a satisfying, guilt-free indulgence that’s as easy to make as it is to love. Let’s roll up our sleeves and dive into this deliciously wholesome creation!

Wholesome Vegan Spinach & Artichoke Pinwheels Recipe

Wholesome Vegan Spinach & Artichoke Pinwheels Recipe transforms classic comfort flavors into a vibrant, plant-powered delight. Originating from a love of Mediterranean-inspired snacks, these pinwheels balance tender flaky dough and a creamy, rich filling that feels indulgent yet nourishing. Perfect for parties, lunches, or anytime snacking, this recipe brings homemade charm and scrumptiousness to your table.

Prep and Cook Time

• Preparation: 25 minutes
• Cooking: 22 minutes
• Total Time: 47 minutes

Yield

Makes 24 delicious pinwheels (serves 6-8)

Difficulty Level

Medium – approachable for home cooks familiar with dough rolling and sautéing techniques

Ingredients

• For the dough:
• 2 ½ cups all-purpose flour, sifted
• 1 tsp baking powder
• ½ tsp salt
• ⅓ cup refined coconut oil, chilled and solid
• ¾ cup unsweetened almond milk, cold
• For the creamy vegan filling:
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 5 cups fresh spinach, packed
• 1 cup canned artichoke hearts, drained and finely chopped
• 1 cup raw cashews, soaked in warm water for 2 hours
• ⅓ cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• Salt and freshly cracked black pepper, to taste
• For assembly and topping:
• 1 tbsp almond milk, for brushing
• 1 tbsp sesame seeds or poppy seeds (optional)

Instructions

1. Make the dough: In a large bowl, whisk together flour, baking powder, and salt. Using a pastry cutter or your fingers, work in chilled coconut oil until the mixture resembles coarse crumbs. Gradually add cold almond milk, stirring until a soft dough forms. Lightly knead on a floured surface just until smooth. Cover the dough with a damp towel and rest for 15 minutes for better elasticity.
2. Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute. Add spinach and cook, stirring often, until wilted and most moisture evaporates, around 4 minutes. Remove from heat and fold in chopped artichokes.
3. Create the cashew cream: Drain soaked cashews and blend with water, nutritional yeast, lemon juice, smoked paprika, salt, and pepper in a high-speed blender until silky smooth. Taste and adjust seasoning as needed.
4. Combine filling components: Transfer the sautéed spinach and artichokes to a bowl, add the cashew cream, and mix until fully incorporated. The filling should be creamy but spreadable – adjust with a splash of water if too thick.
5. Roll out the dough: On a lightly floured surface, roll the rested dough into a 12 x 16 inch rectangle, about ¼ inch thick. Spread the vegan filling evenly over the dough, leaving a ½-inch border at the edges.
6. Form the pinwheels: Starting from a long edge, carefully roll the dough into a tight log. Use a sharp knife to cut the log into 1-inch thick slices. Arrange the pinwheels cut-side up on a parchment-lined baking tray, spaced about 1 inch apart.
7. Final touches and baking: Brush the tops with almond milk and sprinkle seeds if using. Bake in a preheated 375°F (190°C) oven for 20-22 minutes, or until golden and puffed. Remove and cool slightly before serving.

Chef’s Tips for Success

• Use cold ingredients when making the dough for the flakiest texture. Avoid overworking to keep it tender.
• Wilt spinach thoroughly to prevent sogginess in the filling – squeeze out excess liquid if necessary.
• Cashew soaking time can be shortened if in a hurry by using hot water, but 2 hours yields creamier results.
• For a gluten-free version, substitute the all-purpose flour for a 1:1 gluten-free baking blend and add 1 tsp xanthan gum.
• Pinwheels can be made ahead and chilled before baking or frozen raw, then baked directly from frozen adding a few extra minutes to cooking time.

Serving Suggestions

These pinwheels shine on a charcuterie-style board alongside crunchy raw veggies and a tangy marinara dip. Garnish with freshly chopped parsley or sprinkle with a pinch of smoked paprika to brighten the visual appeal and lift the flavor. Their golden crust and creamy filling make them a beautiful centerpiece for casual brunches or elegant vegan get-togethers. Pair with a crisp, chilled white wine or sparkling water infused with lemon and mint for a refreshing contrast.

Explore more plant-based appetizer inspiration in our Vegan Appetizers Collection. Discover how nutrient-rich herbs and creative vegan cheeses enhance every bite at Serious Eats.

Q&A

Q&A: Wholesome Vegan Spinach & Artichoke Pinwheels Recipe

Q1: What makes these Spinach & Artichoke Pinwheels “wholesome”?
A1: These pinwheels combine nutrient-rich ingredients-fresh spinach, tender artichokes, and a creamy plant-based cheese alternative-wrapped in whole grain puff pastry. This means you get the perfect balance of fiber, vitamins, and satisfying flavor without any dairy or artificial additives.

Q2: Is this recipe suitable for beginners?
A2: Absolutely! The recipe is straightforward and requires no fancy techniques. Rolling out the dough, layering the filling, and slicing into pinwheels is easy and fun, making it perfect for cooks of all skill levels.

Q3: Can I prepare these pinwheels ahead of time?
A3: Yes! You can assemble the pinwheels and refrigerate them for a few hours before baking. They also freeze beautifully before or after baking, so you can enjoy a wholesome snack whenever the craving strikes.

Q4: How vegan is the creaminess achieved in this recipe?
A4: The luscious texture comes from cashew cream combined with vegan cream cheese or tofu-based spreads. These plant-based ingredients provide richness and tang that perfectly mimic classic dairy-based spinach and artichoke dips.

Q5: What are some creative serving ideas?
A5: Serve these pinwheels warm as a party appetizer or pack them cold for a handy lunchbox snack. They also pair wonderfully with fresh salsa, a zesty tahini drizzle, or a bowl of tomato soup for dipping.

Q6: Can I customize the filling to suit my taste?
A6: Totally! Add sun-dried tomatoes for a sweet burst, sprinkle in nutritional yeast for a cheesy punch, or toss in some fresh herbs like basil or dill to elevate the flavor profile. These pinwheels are a delicious canvas for your creativity.

Q7: What’s the best way to reheat leftover pinwheels?
A7: For that crispy, golden finish, pop leftover pinwheels into a preheated oven at 375°F (190°C) for 8-10 minutes. Avoid microwaving if you want to keep that flaky texture intact.

Q8: Are these pinwheels nutritious enough for a light meal?
A8: Yes, with the fiber from whole grain pastry and nutrient-packed veggies, these pinwheels can serve as a satisfying light meal-especially when paired with a fresh salad or a bowl of hearty soup.

Enjoy creating and sharing these wholesome vegan delights that bring the heartiness of traditional spinach and artichoke in a fun, plant-based twist!

The Conclusion

Wholesome, vibrant, and delightfully satisfying, these Vegan Spinach & Artichoke Pinwheels embody the perfect harmony of flavor and nutrition. Whether you’re serving them as a crowd-pleasing appetizer, a light lunch, or a nourishing snack, their creamy texture and fresh ingredients bring a touch of elegance to any table. Embrace the joy of plant-based cooking with this recipe-simple enough for weeknight meals, yet impressive enough for special gatherings. So roll up your sleeves, dive into this green goodness, and savor every bite of a dish that’s as kind to your body as it is to the planet.