Cheese and Spinach Pinwheels Recipe

Introduction

Cheese and Spinach Pinwheels are a delightful appetizer or snack featuring flaky puff pastry filled with a creamy spinach and cheese mixture. They bake up golden and gooey, perfect for parties or a comforting bite any time.

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 8 ounces full-fat cream cheese, softened
• 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
• 1 large egg (for egg wash)

Instructions

1. Step 1: Ensure the frozen spinach is fully thawed. Squeeze out all excess water by wrapping it in a clean towel and twisting firmly until dry.
2. Step 2: In a medium bowl, mix softened cream cheese, Parmesan, mozzarella, garlic powder, pepper, and salt until smooth. Fold in the dry spinach evenly.
3. Step 3: Unroll the thawed puff pastry on a floured surface, repairing any cracks and lightly rolling to an even 10×15 inch rectangle if needed.
4. Step 4: Spread the cheese and spinach mixture evenly over the pastry, leaving a ½-inch border along one long edge clear.
5. 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.
6. Step 6: Wrap the log in plastic wrap and chill in the refrigerator for at least 30 minutes or freezer for 15-20 minutes to firm up.
7. Step 7: Preheat oven to 400°F (200°C). Remove the log, slice into ½-inch rounds with a serrated knife, and place them spaced on a parchment-lined baking sheet.
8. Step 8: Whisk egg with one tablespoon water and brush the pinwheels with the egg wash. Bake for 15-20 minutes until puffed and golden brown.
9. Step 9: Cool the pinwheels on the baking sheet for a few minutes, then transfer to a wire rack. Serve warm for best flavor and texture.

Tips & Variations

• Make sure to squeeze spinach thoroughly to avoid soggy pastry.
• Use fresh garlic instead of powder for a more pronounced flavor.
• Add chopped sun-dried tomatoes or cooked bacon to the filling for a twist.
• Substitute mozzarella with fontina or gouda for different cheese notes.
• For dairy-free options, try vegan cream cheese and cheese alternatives.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness. They can also be frozen after baking; thaw overnight in the fridge and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pinwheels ahead of time?

Yes, you can assemble the rolled log and chill or freeze it before slicing and baking. Just slice and bake directly from chilled or partially thawed.

Can I use fresh spinach instead of frozen?

Yes, but be sure to cook and squeeze out all excess moisture from fresh spinach before mixing it with the cheeses to prevent sogginess.

Cheese and Spinach Pinwheels Recipe

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★★★★★

4.6 from 81 reviews

• Author: Rafael
• Total Time: 50 minutes
• Yield: 24 pinwheels 1x
• Diet: Vegetarian

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Description

Cheese and Spinach Pinwheels are delightful, flaky appetizers featuring a creamy blend of spinach, cream cheese, Parmesan, and mozzarella wrapped in golden puff pastry. Perfectly seasoned with garlic, black pepper, and a hint of salt, these pinwheels combine rich and melty textures with a crispy crust, making them an irresistible snack or party treat.

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Ingredients

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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 & Finishing

• 1 sheet (about 10×15 inches) frozen puff pastry, thawed but kept cold
• 1 large egg, beaten with 1 tablespoon water (for egg wash, optional)

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Instructions

1. Prepare the Spinach: Completely thaw the frozen chopped spinach by refrigerating overnight or using the microwave defrost setting. After thawing, place the spinach in a clean kitchen towel or cheesecloth and squeeze firmly over the sink until no excess water remains to avoid soggy filling.
2. Create the Creamy Filling: In a medium bowl, combine softened cream cheese, shredded Parmesan, shredded mozzarella, garlic powder, black pepper, and salt. Beat the mixture using a spatula or hand mixer until smooth and creamy. Fold the dry spinach evenly into this cheese mixture.
3. Prepare the Puff Pastry: Unroll the thawed puff pastry onto a lightly floured surface. Fix any cracks by gently pressing them together. If necessary, use a rolling pin to create an even rectangle approximately 10 by 15 inches.
4. Assemble the Pinwheels: Spread the spinach and cheese filling evenly over the pastry surface, leaving a ½-inch clear border along one long edge. This border will help seal the rolled log.
5. Roll the Log: Starting from the opposite long side of the bare strip, roll the pastry tightly into a log, ensuring not to squeeze the filling out. Moisten the bare strip lightly with water or egg wash and press firmly to seal.
6. Chill for Clean Cuts: Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes or freeze for 15-20 minutes to firm up the pastry and filling for cleaner slicing.
7. Slice and Arrange: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove the log from the wrap and cut into ½-inch thick rounds using a serrated knife or unflavored dental floss. Place the pinwheels on the sheet spaced 1-2 inches apart.
8. Bake to Golden Perfection: Whisk the egg with water to make an egg wash. Lightly brush it over the pinwheels for a glossy, golden finish. Bake for 15-20 minutes until puffed, golden brown, and bubbly.
9. Cool and Serve: Let the pinwheels cool on the baking sheet for a few minutes to set, then transfer to a wire rack. Serve warm for best texture and flavor.

Notes

• Squeezing out all the excess water from the spinach is essential to prevent soggy pinwheels.
• Use full-fat cream cheese for the richest, creamiest filling.
• The egg wash is optional but highly recommended for a beautifully golden, glossy finish.
• Chilling the rolled log before slicing prevents the filling from squeezing out and helps maintain neat pinwheel shapes.
• If the puff pastry tears, patch it gently by pressing the dough pieces together before filling.
• Serve these pinwheels warm; they can be reheated briefly in an oven to restore crispness.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: Cheese and spinach pinwheels, spinach appetizers, puff pastry pinwheels, cheese appetizers, party snacks, baked pinwheels