Cheesy Spinach Puff Pinwheels

This flaky spinach pinwheel recipe transforms simple ingredients into an impressive appetizer that disappears within minutes at any gathering. The combination of creamy cheese and savory spinach wrapped in buttery puff pastry creates irresistible bites that look as good as they taste.

I first made these pinwheels for a last-minute dinner party when I was short on time but still wanted to impress. The guests devoured them so quickly I barely managed to save a few for myself. Now they're my go-to recipe whenever I need something reliably delicious with minimal effort.

Ingredients

• Refrigerated puff pastry: Saves tremendous time while delivering professional-looking results
• Cream cheese: Creates a rich creamy base that holds everything together
• Frozen spinach: Provides nutrition and beautiful color; make sure to squeeze it thoroughly
• Freshly grated mozzarella: Melts perfectly and creates that satisfying cheese pull
• Italian seasoning: Adds complexity without requiring multiple spice jars
• Garlic powder: Infuses aromatic flavor throughout every bite
• Salt: Enhances all the flavors and balances the richness
• Black pepper: Adds subtle warmth and depth
• Egg wash: Gives the pastry a beautiful golden sheen when baked

Step-by-Step Instructions

Prepare for baking:

Preheat your oven to 350°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup incredibly easy. Make sure your oven is fully preheated before baking to ensure even cooking and proper puffing of the pastry.

Make spinach mixture:

Combine the thawed and thoroughly squeezed spinach with softened cream cheese and all the seasonings in a medium bowl. The cream cheese should be truly softened to room temperature for about 30 minutes so it blends smoothly. Work the mixture until completely incorporated with no white streaks of cream cheese remaining.

Make egg wash:

Whisk one large egg with two tablespoons of water until completely smooth. This creates the perfect consistency for brushing on the pastry. The egg provides protein that creates a beautiful golden color while the water thins it to the right consistency for easy application.

Stuff puff pastry:

Unroll your puff pastry sheet on a lightly floured surface and brush with egg wash. This initial egg wash helps seal the dough and keeps it from getting soggy. Spread your spinach mixture in an even layer leaving that crucial half inch border all around. The border ensures proper sealing when rolled. Sprinkle the grated mozzarella evenly over the spinach layer.

Roll into a log:

Starting from the long edge roll the pastry into a tight log. Keep gentle tension as you roll to avoid air pockets or loose filling. Once rolled brush the exterior with more egg wash and sprinkle with a little extra salt and pepper for added flavor and visual appeal.

Slice it up:

Use a sharp serrated knife to cut the log into one inch slices. A gentle sawing motion works best to avoid compressing the pastry layers. Place the slices cut side up on your prepared baking sheet leaving enough space between them as they will expand substantially during baking.

Bake:

Bake the pinwheels for 10 to 15 minutes watching carefully toward the end. Perfect pinwheels have golden brown edges crisp pastry and fully melted cheese. The centers should be hot and the pastry should feel light and airy when tapped.

Serve:

Allow the pinwheels to cool slightly on the baking sheet. This resting period lets the filling set so it doesn’t spill out with the first bite. They are delicious both warm from the oven or at room temperature making them versatile for different serving situations.

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The Italian seasoning blend is truly the secret ingredient in this recipe. I discovered this shortcut after initially making these with individual herbs and realizing the convenience of a quality Italian blend delivers the same complex flavor profile without measuring multiple spices. My mother-in-law still asks for my complex herb blend recipe but it’s just one simple tablespoon of premade Italian seasoning.

Make Ahead Options

These pinwheels are perfect for advance preparation. You can prepare the entire roll, slice it, and freeze the unbaked pinwheels on a baking sheet. Once frozen, transfer them to a storage container with parchment between layers. When ready to serve, bake directly from frozen adding just 5 minutes to the baking time. This trick has saved countless dinner parties when unexpected guests arrive.

Versatile Variations

The basic pinwheel technique works beautifully with countless filling combinations. Try ham and Swiss for a lunch option, sundried tomato and feta for Mediterranean flair, or even sweet versions with cinnamon sugar and cream cheese for breakfast. The key is keeping the moisture level similar to the original recipe to prevent soggy pastry.

Serving Suggestions

These pinwheels pair beautifully with a simple side salad for a light lunch. For cocktail parties, arrange them on a serving platter with other finger foods like stuffed mushrooms and deviled eggs. A light marinara or pesto dipping sauce on the side elevates them to restaurant quality appetizers without any additional work.

Cultural Context

Pinwheel pastries appear in many cuisines around the world from Middle Eastern bourekas to Italian stromboli. This version combines the convenience of store-bought puff pastry with the beloved spinach and cheese pairing found in Greek spanakopita. The result is a multicultural bite that feels both familiar and special regardless of your culinary background.

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Frequently Asked Questions

→ Can I make these spinach pinwheels ahead of time?

Yes! You can prepare the pinwheels up to the slicing stage and refrigerate for 24 hours before baking. You can also fully bake them, cool completely, and refrigerate for up to 3 days. Reheat in a 325°F oven for 5-7 minutes.

→ What can I substitute for cream cheese?

Ricotta cheese mixed with a little Greek yogurt makes a good substitute. You could also use mascarpone or goat cheese for different flavor profiles.

→ Can I use fresh spinach instead of frozen?

Absolutely! Cook about 1 pound of fresh spinach until wilted, then cool and squeeze out excess moisture. Chop finely before mixing with the cream cheese and seasonings.

→ How do I prevent my pinwheels from unraveling while baking?

Make sure to roll the pastry tightly and place the pinwheels cut-side down on the baking sheet. Chilling the rolled log for 15-20 minutes before slicing can also help maintain their shape during baking.

→ What other cheeses work well in this dish?

Gruyère, fontina, or a mix of parmesan and provolone work beautifully. Any good melting cheese that complements spinach will be delicious.

→ Can I add other ingredients to the filling?

Absolutely! Try adding chopped artichoke hearts, sun-dried tomatoes, crumbled bacon, or sautéed mushrooms. Just make sure any additional ingredients are well-drained to prevent soggy pinwheels.