Introduction

Cheese and spinach pinwheels are a delightful appetizer or snack that combines flaky puff pastry with a rich, creamy filling. These golden, cheesy spirals are perfect for entertaining or a tasty bite any time of day.

A close-up view of a group of golden-brown, spiral-shaped pastries, each with two main visible layers: a flaky, crispy outer dough layer with a light, warm brown color, and an inner green herb and white cheese filling that is speckled and slightly melted, creating a textured swirl pattern. The pastries have a slightly crispy and bubbly surface, with some toasted darker spots and a glossy finish from melted cheese. They rest closely together on a wooden surface with a warm tone, adding contrast to the pastries’ colors. The background is softly blurred, focusing on the detailed texture of the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
8 ounces full-fat cream cheese, softened to room temperature
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon salt
1 sheet (about 10×15 inches) frozen puff pastry, thawed but cold
1 large egg (for egg wash), beaten with a splash of water (optional)

Instructions

Step 1: Thaw the frozen spinach completely and squeeze out all excess water using a kitchen towel or cheesecloth to prevent sogginess.
Step 2: In a medium bowl, combine softened cream cheese, Parmesan, mozzarella, garlic powder, black pepper, and salt. Mix until smooth, then fold in the dry spinach evenly.
Step 3: Roll out the thawed puff pastry on a floured surface to a neat 10 by 15-inch rectangle, patching any cracks carefully.
Step 4: Spread the spinach and cheese filling evenly over the pastry, leaving a ½-inch border along one long edge clear.
Step 5: Starting from the opposite long edge, roll the pastry tightly into a log. Moisten the bare edge with water or egg wash and press to seal.
Step 6: Wrap the log in plastic wrap and chill in the refrigerator for at least 30 minutes or in the freezer for 15-20 minutes for firmer slices.
Step 7: Preheat oven to 400°F (200°C). Slice the chilled log into ½-inch rounds using a serrated knife or dental floss. Arrange on a parchment-lined baking sheet with spacing.
Step 8: Brush pinwheels with the egg wash for a glossy finish. Bake for 15-20 minutes until puffed, golden, and bubbly.
Step 9: Let pinwheels cool on the pan briefly, then transfer to a wire rack. Serve warm for the best flavor and texture.

Tips & Variations

Make sure to squeeze the spinach very well to avoid a soggy filling.
Use fresh mozzarella for a creamier texture or substitute cheddar for a sharper taste.
Try adding chopped sun-dried tomatoes or red pepper flakes for extra flavor.
If you prefer, skip the egg wash for a more rustic look but expect less shine.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 5-7 minutes to restore crispness. They can also be frozen before baking; freeze slices on a tray, then transfer to a bag and bake from frozen, adding a few extra minutes to the bake time.

How to Serve

The image shows a close-up of several golden-brown savory pinwheels resting on a wooden board, each pinwheel formed by multiple layered spirals with a flaky, crispy outer crust. Inside the swirls, a green herb mix combined with melted cheese creates contrast and texture, appearing slightly browned and bubbly from baking. The layers inside reveal a rolled sequence of light dough and herb filling, giving the pastries a rustic and appetizing look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, but you will need to cook and drain fresh spinach thoroughly to remove all moisture before mixing it into the filling.

What can I use if I don’t have puff pastry?

Puff pastry is what gives the pinwheels their light, flaky texture, but you can try using phyllo dough for a different, crispier texture, though the process will be slightly different.