This easy Puff Pastry Spinach Pinwheels recipe is a crispy, cheesy delight! With a creamy spinach filling, caramelized onions, and flaky pastry, these golden pinwheels make the perfect appetizer or snack. They come together quickly with simple ingredients and can be customized with your favorite cheese. Serve them warm for an irresistible bite!
Ingredients Needed
- 2 tbsp salted butter
- 1 sweet onion, diced
- ½ tsp salt
- 225g (8 oz) cream cheese, softened
- 225g (8 oz) frozen spinach
- 1 tsp garlic powder
- 2 sheets puff pastry
- 100g (1 cup) shredded cheese (mozzarella, Colby Jack, or cheddar)
- 1 egg, beaten
How To Make Puff Pastry Spinach Pinwheels
- Preheat the oven: Preheat your oven to 220°C (425°F).
- Caramelize the onions: Melt butter in a skillet over medium heat, then add the diced onions and salt. Cook until softened and golden brown. Set aside.
- Prepare the spinach: Submerge frozen spinach in warm water until thawed, then drain well. Use a paper towel to pat dry and remove excess moisture.
- Make the filling: In a large bowl, mix together the cream cheese, spinach, caramelized onions, and garlic powder until well combined.
- Assemble the pinwheels: Lay out one puff pastry sheet, then spread half of the spinach mixture evenly over the surface, reaching the edges. Sprinkle with half of the shredded cheese.
- Roll and slice: Roll the pastry tightly from the bottom to form a log. Press the seam to seal, then slice into 12 pinwheels using a serrated knife.
- Arrange and brush: Place pinwheels on a parchment-lined baking sheet, spacing them at least 5cm (2 inches) apart. Brush the tops with beaten egg.
- Repeat: Repeat the process with the second puff pastry sheet.
- Bake: Bake for 15 minutes or until golden brown. If needed, bake in two batches to avoid overcrowding.
- Cool and serve: Let the pinwheels cool slightly before serving. Enjoy warm!
Recipe Tips
- Remove excess moisture from spinach: After thawing, squeeze out as much water as possible. Wet spinach can make the filling too soft and prevent the pastry from getting crispy.
- Chill the pastry before slicing: After rolling, place the log in the fridge for 10–15 minutes. This helps it firm up, making it easier to slice clean pinwheels.
- Spread the filling evenly: Make sure the spinach mixture covers the entire pastry, especially the edges. This ensures every bite has the perfect balance of flavors.
- Bake in a single layer: Don’t overcrowd the baking sheet. Give each pinwheel space to puff up and turn golden brown for the best texture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Puff Pastry Spinach Pinwheels cool to room temperature. Store them in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 180°C (350°F) for a few minutes until warm and crispy.
- Freeze: Place the cooled pinwheels in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 2 months. To serve, thaw at room temperature for 15–20 minutes before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the pinwheels on a baking sheet and heat for 5–7 minutes until warm and crispy.
Nutrition Facts
Serving Size: 1 pinwheel (1 of 24)
- Calories: 181
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 23mg
- Sodium: 175mg
- Potassium: 81mg
- Total Carbohydrate: 11g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 4g
Try More Puff Pastry Appetizers:
Puff Pastry Spinach Pinwheels
Description
This easy Puff Pastry Spinach Pinwheels recipe is a crispy, cheesy delight! With a creamy spinach filling, caramelized onions, and flaky pastry, these golden pinwheels make the perfect appetizer or snack. They come together quickly with simple ingredients and can be customized with your favorite cheese. Serve them warm for an irresistible bite!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 220°C (425°F).
- Caramelize the onions: Melt butter in a skillet over medium heat, then add the diced onions and salt. Cook until softened and golden brown. Set aside.
- Prepare the spinach: Submerge frozen spinach in warm water until thawed, then drain well. Use a paper towel to pat dry and remove excess moisture.
- Make the filling: In a large bowl, mix together the cream cheese, spinach, caramelized onions, and garlic powder until well combined.
- Assemble the pinwheels: Lay out one puff pastry sheet, then spread half of the spinach mixture evenly over the surface, reaching the edges. Sprinkle with half of the shredded cheese.
- Roll and slice: Roll the pastry tightly from the bottom to form a log. Press the seam to seal, then slice into 12 pinwheels using a serrated knife.
- Arrange and brush: Place pinwheels on a parchment-lined baking sheet, spacing them at least 5cm (2 inches) apart. Brush the tops with beaten egg.
- Repeat: Repeat the process with the second puff pastry sheet.
- Bake: Bake for 15 minutes or until golden brown. If needed, bake in two batches to avoid overcrowding.
- Cool and serve: Let the pinwheels cool slightly before serving. Enjoy warm!
Notes
- Remove excess moisture from spinach: After thawing, squeeze out as much water as possible. Wet spinach can make the filling too soft and prevent the pastry from getting crispy.
- Chill the pastry before slicing: After rolling, place the log in the fridge for 10–15 minutes. This helps it firm up, making it easier to slice clean pinwheels.
- Spread the filling evenly: Make sure the spinach mixture covers the entire pastry, especially the edges. This ensures every bite has the perfect balance of flavors.
- Bake in a single layer: Don’t overcrowd the baking sheet. Give each pinwheel space to puff up and turn golden brown for the best texture.
Puff Pastry Spinach Pinwheels