This easy puff pastry spinach cheese swirls recipe is a crispy, cheesy delight that’s perfect for a quick snack or appetizer. Flaky puff pastry is filled with a savoury mix of spinach, mozzarella, and Parmesan, then baked to golden perfection. You can swap the cheeses or add herbs for extra flavour—so simple yet so delicious!
Ingredients Needed
- 1 large egg
- 1 tbsp water
- 60g (½ cup) shredded Muenster cheese or mozzarella cheese
- 25g (¼ cup) grated Parmesan cheese
- 1 green onion, chopped (about 2 tbsp)
- ⅛ tsp garlic powder
- All-purpose flour (plain flour), for dusting
- ½ pack (245g) of a 490g package of Puff Pastry Sheets (1 sheet), thawed
- 280g (10 oz) frozen chopped spinach, thawed and well-drained
How To Make Puff Pastry Spinach Cheese Swirls
- Preheat the oven: Heat your oven to 200°C (400°F). Line a baking tray with parchment paper.
- Prepare the egg wash: In a small bowl, whisk the egg and water together.
- Make the filling: In a separate bowl, mix the Muenster (or mozzarella), Parmesan, chopped green onion, and garlic powder.
- Roll out the pastry: Lightly flour a surface and unfold the puff pastry sheet. Brush the top with the egg wash.
- Assemble the roll: Sprinkle the cheese mixture evenly over the pastry, then top with the drained spinach.
- Roll and slice: Roll the pastry tightly from the short side like a jelly roll. Slice into 20 pieces (about 1.25 cm / ½ inch thick). Place them cut-side down on the baking tray.
- Brush with egg wash: Lightly brush the tops of the swirls with the remaining egg wash.
- Bake: Bake for 15 minutes or until golden brown and crisp.
- Cool and serve: Let the pastries cool on a wire rack for 10 minutes before serving.
Recipe Tips
- Drain the spinach well: Too much moisture can make the pastry soggy. Squeeze out as much water as possible using a clean kitchen towel or paper towels.
- Chill before slicing: Place the rolled pastry in the fridge for 10–15 minutes before cutting. This helps keep the swirls in shape.
- Don’t overfill: Too much filling can cause the swirls to unravel while baking. Spread an even, thin layer for the best results.
- Watch the oven closely: Puff pastry browns quickly! Check at the 12-minute mark to ensure they don’t burn. Bake until golden brown and crispy.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover swirls cool to room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the swirls to cool completely, then arrange them in a single layer on a baking sheet. Freeze for 1 hour, then transfer to a freezer-safe bag or container. Store for up to 2 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the swirls on a baking sheet and bake for 5–7 minutes until warm and crispy.
Nutrition Facts
Serving Size: 1 swirl (out of 20)
- Calories: 79
- Total Fat: 5.2g
- Saturated Fat: 2.7g
- Cholesterol: 12.8mg
- Sodium: 74.1mg
- Potassium: 63.8mg
- Total Carbohydrate: 6.0g
- Dietary Fiber: 0.5g
- Sugars: 0.1g
- Protein: 2.6g
Try More Puff Pastry Appetizers:
Puff Pastry Spinach Cheese Swirls
Description
This easy puff pastry spinach cheese swirls recipe is a crispy, cheesy delight that’s perfect for a quick snack or appetizer. Flaky puff pastry is filled with a savoury mix of spinach, mozzarella, and Parmesan, then baked to golden perfection. You can swap the cheeses or add herbs for extra flavour—so simple yet so delicious!
Ingredients
Instructions
- Preheat the oven: Heat your oven to 200°C (400°F). Line a baking tray with parchment paper.
- Prepare the egg wash: In a small bowl, whisk the egg and water together.
- Make the filling: In a separate bowl, mix the Muenster (or mozzarella), Parmesan, chopped green onion, and garlic powder.
- Roll out the pastry: Lightly flour a surface and unfold the puff pastry sheet. Brush the top with the egg wash.
- Assemble the roll: Sprinkle the cheese mixture evenly over the pastry, then top with the drained spinach.
- Roll and slice: Roll the pastry tightly from the short side like a jelly roll. Slice into 20 pieces (about 1.25 cm / ½ inch thick). Place them cut-side down on the baking tray.
- Brush with egg wash: Lightly brush the tops of the swirls with the remaining egg wash.
- Bake: Bake for 15 minutes or until golden brown and crisp.
- Cool and serve: Let the pastries cool on a wire rack for 10 minutes before serving.
Notes
- Drain the spinach well: Too much moisture can make the pastry soggy. Squeeze out as much water as possible using a clean kitchen towel or paper towels.
- Chill before slicing: Place the rolled pastry in the fridge for 10–15 minutes before cutting. This helps keep the swirls in shape.
- Don’t overfill: Too much filling can cause the swirls to unravel while baking. Spread an even, thin layer for the best results.
- Watch the oven closely: Puff pastry browns quickly! Check at the 12-minute mark to ensure they don’t burn. Bake until golden brown and crispy.
Puff Pastry Spinach Cheese Swirls