Go Back
–+ servings
A plate of spinach pinwheels.
Print Recipe
No ratings yet

Spinach Pinwheels

Savory spinach pinwheels, rolled with cream cheese inside of a puff pastry sheet. These cream cheese pinwheels are a great holiday appetizer or warm finger food for any occasion.
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer
Servings: 16
Author: Dan from Platter Talk
Cost: $14.25

Equipment

Ingredients

  • 1 puff pastry sheet thawed
  • 4 ounces cream cheese softened
  • ¼ cup sour cream
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon red pepper flakes
  • ¼ cup grated parmesan
  • ¼ cup mozzarella
  • 2 ounces fresh baby spinach chopped
  • 1 tablespoon butter melted

Instructions

  • Preheat the oven to 350℉ and grease or line a baking sheet.
  • Using a fork, combine the cream cheese, sour cream, garlic powder, onion powder, red pepper flakes, parmesan, and mozzarella in a mixing bowl.
  • Mix the chopped spinach into the cream cheese mixture until combined.
  • Unfold and lay the pastry sheet out onto a flat surface.
  • Spread the spinach and cream cheese mixture into an even layer onto the pastry sheet.
  • Starting with the long edge of the pastry sheet, roll the dough tightly into a log shape.
  • Using a sharp knife, cut the log into 16, even slices. They should be just over a ½” thick. If the slices become misshapen, you can adjust the shape at this point
  • Place the pinwheels on a lined or greased baking sheet a few inches apart.
  • Brush the melted butter over the tops and sides of each pinwheel.
  • Bake the pinwheels at 350℉ for 18-22 minutes or until they are golden brown.
  • Let the pinwheels cool for about 5 minutes before removing them from the baking sheet. Serve while warm.

Notes

  • Tip: Leaving a small border of pastry around all the edges helps keep the mixture from spilling out when rolling.
  • Tip: You can wrap the log in foil or plastic wrap and refrigerate it for an hour or up to overnight.
Most puff pastry sheets come in a pack of two. You can double the filling if you’d like to use both sheets.
Refrigerating the pastry log (after filling and rolling it) makes it a little easier to cut into uniform slices. However, chilling is not required before baking.

Nutrition

Calories: 136kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 109mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code