Spinach pinwheels are easy to make with frozen spinach, refrigerated puff pastry, and mozzarella cheese. This delicious finger food is the perfect vegetarian appetizer or starter for any party, celebration, or holiday.
For more easy party appetizers, try cheese skewers, pesto crostini, and honey-baked camembert.
Puff pastry spinach pinwheels
Spinach, mozzarella, and puff pastry are such a fantastic combination – especially when rolled up into tasty spinach pinwheels!
I’ve been making spinach puff pastry rolls for many years because it’s always a hit at parties and holidays.
It’s also a fun treat to bring to a potluck or gathering because the pinwheels travel well and can be reheated in a microwave.
And with just 10 minutes of prep + a short bake time, this easy appetizer could not be simpler to make!
I love having easy snacks in my back pocket for after-school snacks and last-minute guests.
Italian cheese bread, mayo garlic bread, and baked burrata are more snacks that will satisfy hungry kids and partygoers.
Ingredients
The easy ingredients for spinach and cheese pinwheels are something you can always store in your kitchen. Then you can whip up this snack in no time! See the recipe card at the bottom of the post for measurements.
- Puff pastry: You need a large sheet of refrigerated puff pastry dough. I like the puff pastry from Trader Joe’s, Pepperidge Farm, and Shar, but you can use your favorite brand.
- Frozen spinach: I love frozen spinach because it cuts down on prep time. Be sure to thaw it ahead of time and squeeze out the excess liquid.
- Mozzarella cheese: I recommend freshly grating the cheese from a mozzarella ball. It’s an extra step, but fresh mozzarella melts and tastes better than pre-shredded, packaged cheese.
- Cream cheese: A small amount of cream cheese holds the filling together and adds richness. Have the cream cheese at room temperature so it mixes easily with the other ingredients.
- Seasonings: Salt, black pepper, garlic powder, and Italian seasoning provide plenty of savory taste in every bite.
- Egg wash: Mix 1 large egg and a little water to create an egg wash. The egg wash acts as a “glue” for the pinwheels and gives the puff pastry a gorgeous golden color.
How to make spinach pinwheels
In less than 30 minutes, warm spinach pinwheels emerge from the oven, crispy on the outside and melty on the inside.
1 Make spinach mixture
- Stir together the spinach, softened cream cheese, Italian seasoning, garlic powder, salt, and black pepper.
2 Make egg wash
- Whisk together the egg and water in a small bowl until combined.
3 Stuff puff pastry
- Unroll the sheet of puff pastry and brush with the egg wash.
- Spread the spinach mixture into an even layer onto the pastry sheet.
- Sprinkle the grated mozzarella cheese onto the spinach.
4 Roll into a log
- Roll up the puff pastry sheet into a log.
- Brush the log with egg wash and sprinkle the top with salt and pepper.
5 Slice it up
- Using a sharp, serrated knife, cut the log into slices.
- Arrange the pieces onto the prepared baking sheet. The pinwheels will expand as they bake, so leave a good inch of space between them.
6 Bake
- Bake the pinwheels at 350°F for 10 to 15 minutes, until the dough has puffed up and looks golden brown and the cheese is melted.
- Remove the pinwheels from the oven and let cool on the baking sheet for 5 to 10 minutes.
- Serve them warm or cold – they are good either way. Enjoy!
- Blot the spinach: Frozen thawed spinach can be quite watery. For the best results, you want to remove the excess liquid. You can blot the spinach with paper towels or gently press out the extra water with your fingertips.
- Leave an edge: Be sure to leave a border around the filling. You want at least 1/2 inch / 1.5 cm or more on each side to give the filling room to spread as you roll it up.
- Pinwheel size: Roll the puff pastry log from the short side for large pinwheels or from the long side for small pinwheels.
- Chill the log: If you have the time, wrap the puff pastry log in plastic wrap and chill for 30 minutes before slicing. This will help the spinach pinwheels hold their shape better.
- Use a sharp knife: Slice the pinwheels with a sharp, serrated knife rather than a chef’s knife. This will create nice, even cuts without tearing or squishing the pinwheels.
- More servings: Puff pastry pinwheels disappear quickly – consider making a double batch if you have lots of guests.
Variations
- Swap the crust: Swap the puff pastry crust for refrigerated pizza dough, crescent rolls, or tortillas.
- Different cheese: Feel free to use gruyere, cheddar, parmesan, Feta cheese, or blue cheese in place of mozzarella. Whatever cheese you choose, make sure to shred it off the block.
- Artichoke hearts: If you love spinach artichoke dip, chop up a few canned, drained artichoke hearts and fold them into the filling.
- Olives: If you love olives, roughly chop a handful of olives and add them to the spinach-cream cheese mixture.
Serving suggestions
Cream cheese spinach pinwheels taste delicious warm or cold. Hand them with marinara sauce for dipping.
Or make them part of an appetizer spread along with shrimp crostini, garlic bread, and Jarlsberg cheese dip.
Make ahead
Puff pastry spinach pinwheels are a great appetizer to prep ahead of time and bake later.
Prepare the filling, spread it onto the sheet of puff pastry, then roll and secure in plastic wrap.
When it’s time to serve, slice and bake according to the instructions.
You can also bake the spinach puff pastry in advance and serve them cold.
Storage & reheating
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pinwheels soften after a while.
Freezer: Place spinach pinwheels in a freezer-friendly container or Ziploc plastic bag and freeze for up to 2 months.
Reheating: Pop 2 to 3 spinach wrap pinwheels in the microwave and reheat in 20-second increments. Alternatively, bake them for a few minutes in a 350°F / 180°C / gas mark 4 oven until warm and crispy.
How do you thaw frozen spinach fast?
Forgot to take your frozen spinach out in time? No worries, you can thaw it quickly in the microwave!
Remove the frozen spinach from the packaging and place it in a microwave-safe bowl.
Microwave in 1-minute bursts until the spinach is soft.
Drain the spinach well.
How do you drain frozen spinach?
Place a few sheets of strong paper towels into a colander.
Add the thawed spinach.
Wrap the paper towels around the spinach and squeeze the water out. Do this over the colander in case the paper towels tear.
Can I use fresh spinach?
Of course! You just need 1 lb of fresh spinach.
First, remove any tough stems.
Next, sauté the spinach in a non-stick pan over medium heat until cooked through, about 3 to 4 minutes.
Let the spinach cool slightly.
Then, squeeze out as much liquid as you can and continue as directed in the recipe.
More appetizers
Impress the guests at your next party with these easy appetizer recipes! They come together in a pinch and taste so flavorful that you will not be able to get enough!
- Microwave Buffalo Chicken Dip
- Hot Dog Bun Garlic Bread
- Fried Pickle Dip
- Cottage Cheese Dip
- Rye Bread Dip
- Franks Buffalo Chicken Dip
- Chili Cream Cheese Dip
- Velveeta Chili Cheese Dip
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Spinach Pinwheel Recipe
Yield: 16 pinwheels
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Spinach pinwheels are easy to make with frozen spinach, refrigerated puff pastry, and mozzarella cheese. This delicious finger food is the perfect vegetarian appetizer or starter for any party, celebration, or holiday.
Ingredients
- 1 sheet refrigerated puff pastry dough
- 1/2 block (4 oz / 115 g) cream cheese, softened
- 1 package (10 oz / 280 g) frozen spinach, thawed and squeezed dry
- 2 cups / 230 g / 8 oz freshly grated mozzarella cheese (from a block is best)
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Egg Wash
- 1 large egg
- 2 tbsp water
Instructions
- Prepare for baking. Preheat the oven to 350°F / 180°C / gas mark 4. Line a rimmed baking sheet with parchment paper.
- Make spinach mixture. In a medium bowl, stir together the spinach, softened cream cheese, Italian seasoning, garlic powder, salt, and black pepper. Mix until well combined. Set aside.
- Make egg wash. Whisk together the egg and water in a small bowl until combined.
- Stuff puff pastry. Unroll the sheet of puff pastry and brush with the egg wash. Spread the spinach mixture into an even layer onto the pastry sheet, leaving a 1/2-inch edge all around. Sprinkle the grated mozzarella cheese onto the spinach.
- Roll into a log. Starting with the long side, roll up the puff pastry sheet lengthwise for smaller pinwheels. You can also start from the shorter side to create larger roll-ups. Brush the log with egg wash and sprinkle the top with salt and pepper.
- Slice it up. Using a sharp, serrated knife, cut the log into 1 inch / 2.5 cm slices. Arrange the pieces onto the prepared baking sheet. The pinwheels will expand as they bake, so leave a good inch / 2.5 cm of space between them.
- Bake. Bake the pinwheels for 10 to 15 minutes, until the dough has puffed up and looks golden brown and the cheese is melted.
- Serve. Remove the pinwheels from the oven and let cool on the baking sheet for 5 to 10 minutes. Serve them warm or cold – they are good either way. Enjoy!
Notes
Tips
- Blot the spinach: Frozen thawed spinach can be quite watery. For the best results, you want to remove the excess liquid. You can blot the spinach with paper towels or gently press out the extra water with your fingertips.
- Leave an edge: Be sure to leave a border around the filling. You want at least 1/2 inch / 1.5 cm or more on each side to give the filling room to spread as you roll it up.
- Pinwheel size: Roll the puff pastry log from the short side for large pinwheels or from the long side for small pinwheels.
- Chill the log: If you have the time, wrap the puff pastry log in plastic wrap and chill for 30 minutes before slicing. This will help the spinach pinwheels hold their shape better.
- Use a sharp knife: Slice the pinwheels with a sharp, serrated knife rather than a chef’s knife. This will create nice, even cuts without tearing or squishing the pinwheels.
Nutrition Information:
Yield: 16Serving Size: 1
Amount Per Serving:Calories: 124Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 311mgCarbohydrates: 9gFiber: 1gSugar: 0gProtein: 4g
