Easy Spinach Puff Pastry Pinwheels – Crispy Appetizer

I still remember the first time I made these spinach pinwheels. It was a frantic Sunday afternoon, and I had promised to bring an appetizer to a friend's potluck. I was rummaging through my fridge, and there it was: a lonely sheet of puff pastry, a bag of spinach, and some cheese. I thought, 'What if I just… roll them up?' And that's how my love affair with these golden, crispy spirals began.

These pinwheels are the perfect balance of flaky, buttery pastry and a savory, creamy spinach filling. They're surprisingly easy to make, yet they look and taste like you spent hours in the kitchen. Whether you're hosting a party, need a quick snack, or want to impress your family, these little spirals are your new best friend.

The best part? You can customize them endlessly. Add sun-dried tomatoes, swap the cheese, or throw in some artichoke hearts. But first, let's master the classic.

About the Ingredients

1 sheet (about 10×15 inches / 25×38 cm) puff pastry, thawed

Use a high-quality all-butter puff pastry (like Dufour or Pepperidge Farm) for the best flavor and flakiness. If using Pepperidge Farm, it comes in a 17.3 oz (490g) box with 2 sheets – you'll need one sheet.

1 tablespoon (15 ml) olive oil

Extra-virgin olive oil adds richness. You can substitute with melted butter for a more buttery flavor.

1 small onion, finely chopped (about 1/2 cup / 75g)

Yellow or sweet onion works best. If you're short on time, use 1/2 cup frozen diced onion, thawed and patted dry.

2 cloves garlic, minced

Fresh garlic gives the best flavor. In a pinch, use 1/2 teaspoon garlic powder.

1 (10 oz / 285g) package frozen chopped spinach, thawed and squeezed dry

Be sure to squeeze out as much liquid as possible – this prevents soggy pinwheels. You can use fresh spinach: sauté 10 oz (285g) until wilted, then squeeze dry.

4 oz (115g) cream cheese, softened

Full-fat cream cheese gives a creamier texture. Neufchâtel (low-fat) works too, but the filling will be slightly less rich.

1/2 cup (50g) grated Parmesan cheese

Freshly grated Parmesan melts better and has more flavor than pre-shredded. You can substitute with Pecorino Romano for a sharper taste.

1/2 cup (60g) shredded mozzarella cheese

Whole-milk mozzarella gives the best melt. You can use part-skim or even provolone.

1/4 teaspoon salt

Adjust to taste – the cheeses add saltiness, so start with less.

1/4 teaspoon black pepper

Freshly ground black pepper adds a nice kick. You can add a pinch of red pepper flakes for heat.

1 egg, beaten (for egg wash)

This gives the pastry a beautiful golden shine. If you prefer, you can brush with milk or cream instead.

Tips & Tricks

Thaw puff pastry properly

Follow the package instructions – usually 30-40 minutes in the fridge or 15 minutes at room temperature. It should be cold but pliable, not warm or sticky.

Squeeze spinach thoroughly

Use a clean kitchen towel or paper towels to wring out every drop of water. Excess moisture will make the pinwheels soggy.

Chill the assembled log

If the pastry gets too warm, pop the rolled log in the freezer for 10-15 minutes before slicing. This makes cutting easier and helps the pinwheels hold their shape.

Step-by-Step Instructions

1. Prep the Oven and Baking Sheet

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze.

2. Sauté the Aromatics

In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.

3. Mix the Filling

In a large bowl, combine the sautéed onion and garlic, squeezed spinach, cream cheese, Parmesan, mozzarella, salt, and pepper. Mix until well combined. Taste and adjust seasoning if needed.

4. Roll Out the Pastry

On a lightly floured surface, gently roll the puff pastry sheet to smooth out any creases, keeping it about 10×15 inches (25×38 cm). If it's already even, you can skip rolling.

5. Spread the Filling

Spread the spinach mixture evenly over the pastry, leaving a 1/2-inch (1 cm) border along one long edge. This border will help seal the roll.

6. Roll the Pastry

Starting from the long edge with filling, tightly roll the pastry into a log, like a jelly roll. Press the border to seal. If the pastry is too soft, chill the log in the freezer for 10 minutes.

7. Slice the Pinwheels

Using a sharp knife, cut the log into 1/2-inch (1 cm) thick slices. You should get about 12-16 slices. Place them cut-side up on the prepared baking sheet, leaving space between each.

8. Brush with Egg Wash and Bake

Brush the tops of the pinwheels with the beaten egg. Bake for 20-25 minutes, until the pastry is puffed and golden brown and the filling is bubbling. Rotate the pan halfway through for even browning.

9. Cool and Serve

Let the pinwheels cool on the pan for 5 minutes. They are best served warm, but they're also delicious at room temperature. Enjoy!

Delicious Variations

Mediterranean

Add 1/4 cup (40g) chopped sun-dried tomatoes and 2 tablespoons (20g) crumbled feta cheese to the filling.

Spicy

Add 1/4 teaspoon red pepper flakes and swap mozzarella for pepper jack cheese.

Artichoke

Add 1/2 cup (75g) chopped artichoke hearts (canned, drained) and reduce spinach to 6 oz (170g).

How to Store Puff Pastry Pinwheels Spinach

Frequently Asked Questions

I hope these pinwheels bring as much joy to your table as they do to mine. If you try them, let me know in the comments below – I'd love to hear how they turned out! And remember, you're doing better than you think.

Puff Pastry Pinwheels Spinach

Golden, flaky puff pastry pinwheels filled with creamy spinach and cheese – a crowd-pleasing appetizer that's ready in under an hour.

★★★★½ 4.8 (127 ratings)

15 minPrep time25 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 sheet (about 10×15 inches / 25×38 cm) puff pastry, thawed
• 1 tablespoon (15 ml) olive oil
• 1 small onion, finely chopped (about 1/2 cup / 75g)
• 2 cloves garlic, minced
• 1 (10 oz / 285g) package frozen chopped spinach, thawed and squeezed dry
• 4 oz (115g) cream cheese, softened
• 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (60g) shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash)

📋 Instructions

1. 1Prep the Oven and Baking Sheet — Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze.
2. 2Sauté the Aromatics — In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
3. 3Mix the Filling — In a large bowl, combine the sautéed onion and garlic, squeezed spinach, cream cheese, Parmesan, mozzarella, salt, and pepper. Mix until well combined. Taste and adjust seasoning if needed.
4. 4Roll Out the Pastry — On a lightly floured surface, gently roll the puff pastry sheet to smooth out any creases, keeping it about 10×15 inches (25×38 cm). If it's already even, you can skip rolling.
5. 5Spread the Filling — Spread the spinach mixture evenly over the pastry, leaving a 1/2-inch (1 cm) border along one long edge. This border will help seal the roll.
6. 6Roll the Pastry — Starting from the long edge with filling, tightly roll the pastry into a log, like a jelly roll. Press the border to seal. If the pastry is too soft, chill the log in the freezer for 10 minutes.
7. 7Slice the Pinwheels — Using a sharp knife, cut the log into 1/2-inch (1 cm) thick slices. You should get about 12-16 slices. Place them cut-side up on the prepared baking sheet, leaving space between each.
8. 8Brush with Egg Wash and Bake — Brush the tops of the pinwheels with the beaten egg. Bake for 20-25 minutes, until the pastry is puffed and golden brown and the filling is bubbling. Rotate the pan halfway through for even browning.
9. 9Cool and Serve — Let the pinwheels cool on the pan for 5 minutes. They are best served warm, but they're also delicious at room temperature. Enjoy!

👨‍🍳 Chef's Note: If you want extra crispy pinwheels, try baking them on a wire rack set over the baking sheet – the air circulation helps the bottoms get golden and crunchy.

Servings: 6

Cuisine: American

Course: Appetizer

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Sofia Ramirez
Sofia writes about parenting and family wellness, exploring the messy, joyful reality of raising kids. She offers relatable stories and practical advice on everything from sleep training to managing screen time, always with a dose of humor.