Spinach Pinwheels
Delicious, flaky pinwheels filled with spinach, creamy cheese, and Italian herbs, perfect for any gathering.
Ingredients
For the Pinwheels
- 1 sheet refrigerated puff pastry dough Creating a flaky and light exterior
- 1/2 block (4 oz / 115 g) cream cheese, softened For a creamy texture that melds perfectly with spinach
- 1 package (10 oz / 280 g) frozen spinach, thawed and squeezed dry Bringing vibrant color and nutrients
- 2 cups (230 g / 8 oz) freshly grated mozzarella cheese Providing gooey cheese goodness
- 1 tbsp Italian seasoning For that classic Mediterranean touch
- 1 tsp garlic powder Imparting robust flavor
- 1 tsp salt To bring all the flavors together
- 1/2 tsp black pepper For a hint of spice
- 1 large egg For the egg wash that gives the pinwheels their golden finish
- 2 tbsp water Mixed with egg for the egg wash
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the thawed and dried spinach with softened cream cheese, Italian seasoning, garlic powder, salt, and black pepper until well combined and creamy.
- In a small bowl, whisk together the egg and water to create the egg wash.
- Carefully unroll the puff pastry dough on a lightly floured surface. Brush a thin layer of the egg wash over the pastry.
- Layer the spinach mixture evenly onto the pastry and sprinkle the grated mozzarella cheese over the top.
- Starting from one edge, roll the pastry into a tight log shape, encasing the filling as you go. Brush the outside with egg wash and slice the log into 1-inch pieces.
Baking
- Arrange the pinwheel slices on the prepared baking sheet and bake in the preheated oven for 10-15 minutes, or until golden brown and puffed.
- Allow the Spinach Pinwheels to cool for 5-10 minutes before serving.
Notes
To elevate flavor, try adding crumbled feta cheese or sun-dried tomatoes. Fresh spinach can be used instead of frozen; ensure it's properly dried. Do not skip the egg wash for a golden crust.