My Favorite Spinach Pinwheels
Delight your taste buds with "My Favorite Spinach Pinwheels," a scrumptious appetizer that blends buttery, flaky puff pastry with a creamy, cheesy spinach filling. Perfect for parties, game days, or as an easy snack, these pinwheels feature savory layers of cream cheese, mozzarella, and Parmesan, accented with garlic powder and black pepper for a burst of flavor in every bite. Simple to prepare, this recipe transforms frozen puff pastry and spinach into irresistible pinwheel-shaped snacks, baked to golden perfection in just 20 minutes. Serve them warm for a melty, gooey treat or at room temperature for convenient finger food that’s always a hit. Ideal for busy cooks, these spinach pinwheels are an effortless yet elegant addition to your recipe collection!
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 10 oz Frozen chopped spinach
- 4 oz Cream cheese, softened
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 0.5 tsp Garlic powder
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp All-purpose flour (for dusting)
- 1 large Egg, beaten
- 1 tbsp Water
Instructions
Defrost the frozen puff pastry sheets according to package instructions. These typically require about 30-40 minutes at room temperature.
While the puff pastry is defrosting, prepare the filling. Begin by defrosting the frozen spinach according to package instructions. Once thawed, squeeze out any excess moisture using a clean kitchen towel or paper towels.
In a mixing bowl, combine the defrosted spinach, softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, salt, and black pepper. Mix until the ingredients are well blended.
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.
Lightly dust a clean surface with flour. Unfold one sheet of puff pastry and gently roll it out with a rolling pin to eliminate any creases.
Spread half of the spinach mixture evenly over the puff pastry sheet, leaving about a 1/2-inch border around all edges.
Starting at one side, tightly roll up the puff pastry sheet into a log shape. Repeat this process with the second puff pastry sheet and the remaining spinach mixture.
Using a sharp knife, slice each log into 1/2-inch thick rounds (pinwheels). You should get about 16 pinwheels per log.
Arrange the pinwheels on the prepared baking sheets, leaving at least 1 inch of space between each piece.
In a small bowl, whisk together the beaten egg and 1 tablespoon of water to make an egg wash. Brush the tops of the pinwheels with the egg wash to give them a golden, shiny finish.
Bake the pinwheels in the preheated oven for 18-20 minutes, or until they are puffed and golden brown.
Remove the pinwheels from the oven and let them cool for 5 minutes on the baking sheets before serving.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 2777 mg | 121% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 6.5 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1573 mg | 121% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1649 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
