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Cheese and Spinach Pinwheels Recipe

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★★★★★

4.4 from 63 reviews

These Cheese and Spinach Pinwheels are an irresistible appetizer that combines a flaky puff pastry filled with a creamy mixture of spinach, cream cheese, Parmesan, and mozzarella. Baked to golden perfection, they offer a delightful blend of savory flavors and a satisfying cheesy pull that’s perfect for parties, snacks, or anytime you crave a savory treat.

Ingredients

Scale

Filling

  • 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 freshly ground black pepper
  • 1/4 teaspoon salt

Pastry

  • 1 sheet (about 10×15 inches) frozen puff pastry, thawed but kept cold

Egg Wash (optional)

  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Prepare the Spinach: Completely thaw the frozen spinach using the refrigerator overnight or microwave defrost setting. Place the spinach in a clean kitchen towel or cheesecloth and squeeze out all excess moisture until no water remains. This prevents sogginess in the pinwheels.
  2. Create the Creamy Filling: In a medium bowl, combine softened cream cheese, shredded Parmesan, shredded mozzarella, garlic powder, black pepper, and salt. Beat until smooth and creamy. Fold in the well-drained spinach until evenly incorporated.
  3. Prepare the Puff Pastry: Unroll the thawed puff pastry on a lightly floured surface. Repair any cracks or tears by gently pressing the dough back together. Roll lightly with a rolling pin into an even 10×15 inch rectangle.
  4. Assemble the Pinwheels: Spread the cheese and spinach filling evenly over the pastry, leaving a ½-inch border along one long edge clear for sealing.
  5. Roll the Log: Starting from the opposite long edge, roll the pastry tightly into a log, being careful not to squeeze out filling. Moisten the bare ½-inch border with water or egg wash and press firmly to seal the log closed.
  6. Chill for Clean Cuts: Wrap the pastry log tightly in plastic wrap and refrigerate for at least 30 minutes or freeze for 15-20 minutes. Chilling firms the log for neater slices.
  7. Slice and Arrange: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove the chilled log from wrap and slice into ½-inch rounds using a serrated knife or unflavored dental floss. Place slices on the baking sheet 1-2 inches apart.
  8. Bake to Golden Perfection: Whisk the egg and water to make egg wash. Lightly brush each pinwheel’s top and sides. Bake for 15-20 minutes until puffed, golden brown, and cheese is melted and bubbly.
  9. Cool and Serve: Let pinwheels cool on the baking sheet for a few minutes, then transfer to a wire rack to cool slightly before serving. Best enjoyed warm.

Notes

  • Thoroughly squeezing the spinach is essential to avoid soggy pinwheels.
  • Keep the puff pastry cold to maintain flaky layers and ease rolling.
  • Using an egg wash helps achieve a beautiful golden, glossy finish but is optional.
  • Slice the chilled pastry log with a serrated knife or dental floss for clean edges.
  • These pinwheels are best served warm but can be reheated gently.

Keywords: Cheese and Spinach Pinwheels, puff pastry appetizers, spinach cream cheese pinwheels, easy party snacks, baked cheese pinwheels

Find it online: https://bakedbylisa.com/cheese-and-spinach-pinwheels-recipe/