Spinach Pinwheel Appetizers are elegant, bite-sized snacks that deliver creamy, cheesy flavor in every golden puff. Perfect for parties, holiday gatherings, or casual snacks, these pinwheels combine savory spinach, rich cream cheese, and nutty Parmesan inside a flaky puff pastry.
Their attractive spiral design makes them visually appealing, while the soft, creamy interior contrasts beautifully with the crisp pastry exterior. This recipe is designed for ease and efficiency, ensuring consistent results without soggy bottoms or uneven baking.
Whether you’re entertaining a crowd or preparing a simple snack, spinach pinwheels are a versatile, vegetarian-friendly option that pairs perfectly with dips, salads, or a glass of wine.
Why This Recipe Works
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Cream Cheese Base: Provides creamy richness that holds the spinach together.
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Thoroughly Drained Spinach: Prevents soggy pastry and ensures a light, flaky result.
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Cold Puff Pastry: Maintains structure and creates crisp, golden layers.
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Simple Seasoning: Garlic, onion, pepper, and optional red pepper flakes add balanced flavor without overwhelming the filling.
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Chilling Step: Firms the log for clean, even slices and prevents filling from spilling during baking.
These steps and techniques guarantee professional-quality pinwheels with minimal effort.
Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 20 minutes (chilling)
Total Time: 55 minutes
Yield: 8 servings
Category: Appetizer / Snack / Party Food
Cuisine: American / Vegetarian
Ingredient Breakdown
Frozen Chopped Spinach
Provides vibrant color, mild flavor, and a nutrient boost. Thorough draining is crucial to avoid soggy pastry.
Cream Cheese
Adds smooth, creamy texture and binds the filling. Softened cream cheese spreads evenly over the pastry.
Parmesan Cheese
Gives savory, nutty flavor and helps thicken the filling.
Mayonnaise
Adds richness and contributes to a creamy, cohesive texture.
Garlic and Onion Powder
Enhances flavor without adding moisture.
Black Pepper and Red Pepper Flakes
Seasonings for subtle heat and depth.
Puff Pastry
Flaky, buttery exterior that holds the pinwheel shape. Keep cold for crisp results.
Egg (for brushing)
Creates a glossy, golden-brown finish on the baked pinwheels.
Step-by-Step Instructions
Step 1: Prepare the Filling
Combine cream cheese, Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and optional red pepper flakes. Fold in thoroughly drained spinach until smooth.
Step 2: Assemble the Pinwheels
Roll out the puff pastry on a lightly floured surface. Spread the spinach mixture evenly, leaving a 1-inch strip along one edge free. Roll the pastry tightly like a jelly roll and seal the edge.
Step 3: Chill the Log
Wrap the rolled pastry in plastic wrap and refrigerate for 30 minutes to firm up. Preheat oven to 400°F (200°C).
Step 4: Slice and Bake
Remove the log from the fridge and slice into ½-inch rounds. Place on a parchment-lined baking sheet. Brush with beaten egg. Bake 15–20 minutes until puffed and golden.
Step 5: Serve
Cool slightly before serving. Arrange on a platter for parties or snacks.
Texture and Flavor Profile
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Exterior: Crispy, golden puff pastry with light flakiness.
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Interior: Creamy, cheesy spinach filling with subtle seasoning.
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Flavor: Savory, slightly nutty, with optional mild heat from red pepper flakes.
Tips for Best Results
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Thoroughly drain spinach to prevent soggy pastry.
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Keep puff pastry cold until ready to roll.
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Chill the log to make slicing easier and neater.
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Use sharp knife for even pinwheel slices.
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Brush egg wash just before baking for shiny, golden tops.
Variations
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Cheesy Spinach & Feta: Swap Parmesan with crumbled feta for tangy flavor.
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Herb Version: Add fresh dill, parsley, or chives for aromatic depth.
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Spicy Pinwheels: Increase red pepper flakes or add minced jalapeño.
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Vegan Version: Use vegan cream cheese, vegan Parmesan, and plant-based puff pastry.
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Mini Appetizers: Slice thinner (¼ inch) for bite-sized party servings.
Serving Suggestions
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Serve warm or room temperature.
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Pair with marinara, ranch, or garlic aioli for dipping.
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Great alongside a charcuterie or cheese board.
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Complement with fresh salad or vegetable crudités.
Storage and Reheating
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Refrigerator: Store in an airtight container up to 3 days.
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Freezing: Freeze unbaked slices on a tray, then transfer to a freezer bag for up to 1 month. Bake from frozen with extra 5–7 minutes.
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Reheating: Warm in oven at 350°F for 5–7 minutes for crispiness; microwave makes them soft.
Nutrition Overview
Approximate per serving (1–2 pinwheels depending on size):
Calories: 100
Total Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Cholesterol: 35mg
Sodium: 202mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 0g
Protein: 4g
Frequently Asked Questions
Can I make them ahead of time?
Yes, assemble the log and refrigerate before slicing. Bake just before serving.
Can I use fresh spinach?
Yes, but wilt and drain it thoroughly to remove excess moisture.
Can I freeze baked pinwheels?
They are best frozen unbaked. Bake from frozen and brush with egg wash.
Can I make these gluten-free?
Yes, use gluten-free puff pastry. Texture will be slightly different but still delicious.
Spinach Pinwheel Appetizers are elegant, easy-to-make bites perfect for entertaining or snacking. Creamy, cheesy filling, vibrant spinach, and golden puff pastry create irresistible flavor and texture.
Simple, visually appealing, and customizable, these pinwheels are a party favorite that never fails to impress.
Spinach Pinwheel Appetizers
Ingredients
- 10 oz frozen chopped spinach thawed and thoroughly drained
- 8 oz cream cheese softened
- ½ cup grated Parmesan cheese
- ¼ cup mayonnaise
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Pinch of red pepper flakes optional
- 1 sheet puff pastry thawed but cold
- 1 egg beaten (for brushing)
Instructions
- Prepare the filling: In a medium bowl, combine the softened cream cheese, Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and red pepper flakes. Add the drained spinach and mix until fully combined.
- Assemble pinwheels: Lightly flour your counter and roll out the puff pastry. Spread the spinach mixture evenly over the pastry, leaving a 1-inch strip along one edge free. Roll the pastry tightly like a jelly roll, sealing the edge.
- Chill the log: Wrap the roll in plastic wrap and refrigerate for 30 minutes to firm up. Preheat the oven to 400°F (200°C) while chilling.
- Slice and bake: Remove the log from the fridge and slice into ½-inch rounds. Place on a parchment-lined baking sheet. Brush the tops with the beaten egg. Bake for 15–20 minutes, until puffed and golden brown.
Notes
