Holiday Spinach-Artichoke Pastry Wreath

Get ready to win the holiday appetizer game. If you’re looking for a true showstopper that combines a classic, can’t-stop-eating-it flavor with a stunning, festive presentation, this Holiday Spinach-Artichoke Wreath is it.

We’re taking the cheesy, savory goodness of everyone’s favorite spinach-artichoke dip and wrapping it up in flaky, buttery puff pastry, then twisting it into a beautiful, shareable wreath. But here’s our secret “SUPER delicious” twist: we’re adding crumbled feta and a “zesty sprinkle” of fresh lemon zest to the filling. It adds a bright, tangy kick that cuts through the richness and makes the flavors absolutely sing. Every pull-apart twist is a perfect bite of creamy, cheesy filling and crisp, golden pastry.

Why You’ll Love This Recipe

• Absolute Showstopper: This wreath is a work of art! It’s a festive, beautiful, and interactive centerpiece for any holiday table.
• Classic Flavors, Elevated: The addition of feta and lemon zest makes this the best spinach-artichoke filling you’ve ever tasted.
• Surprisingly Simple: Thanks to store-bought puff pastry, this impressive-looking appetizer is secretly so easy to assemble.

Step-by-Step Instructions

Let’s make the most beautiful appetizer of the season. Here’s how.

First, let’s gather our delicious ingredients.

Next, we’ll make our “SUPER delicious” filling. This is where we elevate the classic. We’ll mix our cheeses (including that tangy feta!), spinach, artichokes, and our secret weapon—fresh lemon zest.

Now for the fun part: assembling the wreath. We’ll lay out our first sheet of puff pastry and spoon the filling in a ring.

Then, we’ll place the second sheet of puff pastry directly on top, creating a pocket for our delicious filling. Then, we create the wreath shape. We’ll cut a circle out of the middle, then slice the ring into strips. Gently give each strip a couple of twists to create that beautiful, sunburst effect. It’s easier than it looks!

Finally, brush and bake! A quick brush with an egg wash is the secret to that deep, golden-brown, shiny crust. We’ll bake it until it’s puffed, golden, and bubbly, then finish with a final “sprinkle” of fresh herbs.

Ava’s Notes

• Thaw Your Puff Pastry: Make sure your puff pastry is properly thawed according to the package directions, but still cold. If it gets too warm, it can become sticky and hard to work with.
• Squeeze That Spinach! The most important step for a creamy, not watery, filling is to squeeze as much liquid as physically possible out of your thawed spinach.
• Serve Warm: This wreath is at its absolute best when it’s served warm from the oven, while the pastry is crisp and the filling is gooey.

Holiday Spinach-Artichoke Pastry Wreath

0.0 from 0 votes

Servings

10-12

servings

Prep time

25

minutes

Cooking time

20

minutes

Total time

45

minutes

A show-stopping holiday appetizer featuring a creamy, tangy spinach-artichoke-feta filling wrapped in flaky, golden-brown puff pastry and shaped into a beautiful, shareable wreath.

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Ingredients

• 10 oz package frozen chopped spinach, thawed and squeezed very dry

• 14 oz can artichoke hearts, drained and finely chopped

• 4 oz cream cheese, at room temperature

• 4 oz crumbled feta cheese

• 1/2 c grated Parmesan cheese

• 1 clove garlic, minced

• 1 lemon, zested

• 1 box (2 sheets) frozen puff pastry, thawed

• 1 large egg, beaten with 1 tbsp of water (for egg wash)

• fresh parsley, chopped, for garnish

• salt and freshly ground black pepper, to taste

Directions

• Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• Make the Filling: In a medium bowl, combine the thoroughly squeezed spinach, chopped artichokes, cream cheese, crumbled feta, Parmesan, minced garlic, and lemon zest. Mix until well combined. Season with a pinch of salt and pepper.
• Assemble the Base: Unfold one sheet of puff pastry onto the parchment-lined baking sheet. Place a small bowl (about 3-4 inches in diameter) in the center of the pastry to use as a guide. Spoon the spinach-artichoke filling in a ring around the bowl. Remove the bowl.
• Create the Wreath: Unfold the second sheet of puff pastry and place it directly on top of the first, covering the filling. Press down gently around the filling to seal. Place the same small bowl back in the center and use a sharp knife to cut away the circle of dough in the middle, creating a large donut shape.
• Slice and Twist: Use a knife or a pizza cutter to cut the ring into 16-20 equal strips (like sun rays), starting from the center hole and cutting outwards. Gently take each strip and twist it 2-3 times.
• Bake: Brush the entire surface of the wreath with the egg wash. Bake for 20-25 minutes, or until the pastry is puffed, deep golden brown, and cooked through.
• Serve: Let the wreath cool for 5-10 minutes on the pan. Garnish with a final “sprinkle” of fresh parsley. Serve warm.

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