Spinach Pinwheel Appetizers
Delight your guests with these irresistibly flaky and cheesy Spinach Pinwheel Appetizers, a crowd-pleasing finger food perfect for any occasion! Made with buttery puff pastry, creamy cheeses, and a savory spinach filling infused with Italian herbs, these easy-to-make pinwheels marry rich flavors and crisp textures in every bite. The swirl of vibrant green spinach against the golden pastry makes for a stunning presentation, while the quick prep time and straightforward rolling technique make this recipe ideal for both beginner cooks and seasoned hosts. Serve them warm or at room temperature as an enticing appetizer or party snack that’s sure to disappear in minutes! Keywords: spinach pinwheel appetizers, puff pastry appetizers, cheesy spinach pinwheels, easy party snacks, Italian appetizer recipes.
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 225 grams Cream cheese, softened
- 120 grams Shredded mozzarella cheese
- 30 grams Grated Parmesan cheese
- 150 grams Frozen spinach, thawed and squeezed dry
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Italian seasoning
- 1 large Egg, beaten (for egg wash)
- 2 tablespoons All-purpose flour (for rolling)
Instructions
Thaw the puff pastry sheets according to the package instructions, usually for about 30-40 minutes at room temperature.
While the pastry is thawing, prepare the filling. In a mixing bowl, combine the softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, thawed and squeezed-dry spinach, garlic powder, onion powder, and Italian seasoning. Mix until all ingredients are well blended and form a creamy mixture.
Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper.
Lightly dust your work surface with flour to prevent sticking. Roll out one sheet of puff pastry into a rectangle, about 1-2 inches larger than the original size.
Spread half of the spinach mixture evenly over the rolled-out puff pastry, leaving a 1/2-inch border on all sides.
Starting with the longer edge of the rectangle, carefully roll the pastry into a tight log. Pinch the seam to seal.
Repeat the rolling and filling process with the second sheet of puff pastry and the remaining spinach mixture.
Using a sharp knife, cut each log into 1/2-inch thick slices. You should get about 12 slices per log.
Arrange the pinwheels on the prepared baking sheets, spacing them about 1 inch apart.
Brush the tops of the pinwheels lightly with the beaten egg to ensure a golden, shiny finish.
Bake in the preheated oven for 12-15 minutes, or until the pinwheels are puffed and golden brown.
Remove from the oven and let cool slightly before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 2677 mg | 116% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 10.1 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1688 mg | 130% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1162 mg | 25% | |
*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.
