Tomato Spinach Spirals
Elevate your snack game with these irresistible Tomato Spinach Spirals, a savory appetizer that's as elegant as it is easy to prepare. Flaky puff pastry envelops a luscious filling of creamy Parmesan and cream cheese, vibrant wilted spinach, and tangy sun-dried tomatoes, creating the perfect balance of flavors and textures. A hint of garlic and a golden egg wash finish add a gourmet touch to these bite-sized delights. Ready in just under 40 minutes, these versatile spirals are ideal for entertaining, brunch spreads, or an effortless party snack. Serve them warm or at room temperature for a crowd-pleasing treat that's bound to disappear fast!
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Recipe Information
Ingredients
- 1 sheet puff pastry sheet
- 2 cups fresh spinach
- 0.333 cup sun-dried tomatoes
- 4 ounces cream cheese
- 0.25 cup Parmesan cheese, grated
- 1 clove garlic, minced
- 1 large egg
- 1 tablespoon water
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thaw a puff pastry sheet according to the package instructions and set aside.
In a medium skillet over medium heat, sauté the minced garlic for about 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.
Chop the sun-dried tomatoes into small pieces and set aside.
In a mixing bowl, combine the cream cheese, grated Parmesan cheese, salt, and black pepper. Stir until smooth and well-mixed.
Add the cooked spinach and sun-dried tomatoes to the cream cheese mixture, stirring to combine.
Unroll the thawed puff pastry sheet on a lightly floured surface. Spread the spinach and sun-dried tomato mixture evenly over the pastry, leaving a 1-inch border at one edge.
Starting from the edge opposite the border, tightly roll the pastry into a log.
Using a sharp knife, cut the log into 12 evenly sized slices and place them cut-side up on the prepared baking sheet.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the spirals with the egg wash for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let cool slightly before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 15.7 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 471 mg | 36% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1134 mg | 24% | |
*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.
