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.
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 & 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
