Spinach Pinwheels: 5 Easy Appetizer Ideas

I remember the first time I whipped up a batch of spinach pinwheels for a last-minute gathering. I needed something quick, impressive, and universally appealing. What started as a simple experiment quickly became my go-to party trick, always disappearing from the platter first. These aren’t just an appetizer; they’re a crowd-pleasing, versatile little bite that makes entertaining a breeze.

Why You’ll Love This Dish

There’s a reason spinach pinwheels are a perennial favorite, especially when you’re looking for an easy yet elegant snack. They are incredibly quick to assemble, making them perfect for those spontaneous get-togethers or when you just don’t have hours to spend in the kitchen. Plus, they’re wonderfully customizable, as you’ll see with five different flavor ideas – no more boring identical bites! You get a warm, savory pastry with a delightful filling that feels sophisticated but takes minimal effort. They’re also fantastic for using up leftover spinach or cream cheese.

> “I made these spinach pinwheels for my book club, and they were a huge hit! So easy to make, and everyone asked for the recipe. The little twists really made them feel special.” – A delighted home cook

Step-by-Step Overview

Making these delightful spinach pinwheels is a straightforward process. You’ll start by preparing your puff pastry, which is the magic behind their flaky texture. Next, you’ll mix up your chosen spinach filling, usually involving cream cheese, cooked spinach, and various seasonings. Once the pastry is spread with the filling, you’ll roll it up tightly, chill it briefly to firm everything up, and then slice it into individual pinwheels. Finally, they get baked until golden brown and puffed, emerging as irresistible bites ready to be devoured.

What You’ll Need

Key Ingredients

• Puff Pastry Sheets: 1 box (2 sheets), thawed according to package directions. Fresh or frozen works, just ensure it’s properly thawed but still cold.
• Frozen Spinach: 10 oz package, thawed and thoroughly squeezed dry. This is crucial for preventing soggy pinwheels!
• Cream Cheese: 8 oz block, softened. Full-fat works best for richness, but you can use reduced-fat.
• Egg: 1 large, for an egg wash (optional, but gives a beautiful golden sheen).

For the 5 Appetizer Ideas (Choose your favorite or mix and match!):

1. Classic Garlic & Herb:

• Garlic powder: 1/2 tsp
• Dried dill: 1/2 tsp
• Parmesan cheese, grated: 1/4 cup

1. Sun-Dried Tomato & Feta:

• Sun-dried tomatoes (oil-packed), drained and finely chopped: 1/4 cup
• Feta cheese, crumbled: 1/2 cup
• Dried oregano: 1/2 tsp

1. Spicy Chipotle:

• Chipotle powder: 1/2 tsp (adjust to your spice preference)
• Cumin: 1/4 tsp
• Cheddar cheese, shredded: 1/2 cup

1. Artichoke Heart:

• Canned artichoke hearts, drained and finely chopped: 1/2 cup
• Red pepper flakes: 1/4 tsp (optional)
• Asiago cheese, grated: 1/4 cup

1. Mushroom & Swiss:

• Mushrooms, finely minced and sautéed until dry: 1/2 cup
• Swiss cheese, shredded: 1/2 cup
• Fresh thyme leaves, chopped: 1/2 tsp

Directions to Follow

1. Prep the Pastry: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Unroll one sheet of thawed puff pastry onto a lightly floured surface or parchment paper. If using block pastry, roll it out to a 10×12-inch rectangle.
2. Dry the Spinach: Place the thawed spinach in a clean kitchen towel or several layers of paper towels. Squeeze out as much liquid as humanly possible! This step is paramount for preventing soggy pinwheels.
3. Make the Filling: In a medium bowl, combine the softened cream cheese with the thoroughly drained spinach. Now, choose your desired flavor profile from the ‘Ingredients’ list and add the corresponding ingredients. Mix well until everything is evenly combined.
4. Spread the Filling: Evenly spread half of the spinach mixture over one sheet of puff pastry, leaving a small border (about 1/2 inch) on one long edge.
5. Roll it Up: Starting from the long edge opposite the border, carefully roll the pastry tightly into a log. The tighter you roll, the better your pinwheels will hold their shape.
6. Chill (Crucial Step!): Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling step makes slicing much easier and cleaner. Repeat steps 4-6 with the second sheet of pastry and the remaining filling.
7. Slice and Bake: Once chilled, unwrap a log and use a sharp knife to cut it into 1/2-inch thick slices. Place the pinwheels cut-side up on your prepared baking sheets, leaving about an inch between each.
8. Egg Wash (Optional): In a small bowl, whisk the egg with 1 tablespoon of water. Lightly brush the tops of the pinwheels with the egg wash for a golden, glossy finish.
9. Bake: Bake for 15-20 minutes, or until the pinwheels are puffed, golden brown, and cooked through. The exact time may vary depending on your oven.
10. Serve: Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

Best Ways to Enjoy It

Spinach pinwheels are incredibly versatile! They shine as a standalone appetizer for any gathering, but they also make a delightful addition to a brunch spread or a light lunch. For extra flair, you could serve them with a small bowl of marinara sauce for dipping (especially the classic or artichoke versions), or alongside a simple green salad for a more substantial bite. They’re fantastic tucked into a lunchbox for a work or school snack too!

Keeping Leftovers Fresh

Any leftover spinach pinwheels should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, arrange them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until heated through and slightly crispy again. Microwaving is an option, but they can lose some of their crispness.

For longer storage, cooled pinwheels can be frozen in a single layer on a baking sheet until solid, then transferred to a freezer-safe bag or container for up to 1 month. When ready to enjoy, bake from frozen at 375°F (190°C) for 15-20 minutes, or until heated through.

Pro Chef Tips

• Squeeze that Spinach! I cannot stress this enough – excess water in the spinach is the enemy of crispy, flaky pinwheels. Squeeze, squeeze, and then squeeze again until you think you can’t get any more liquid out.
• Chill It Well: Don’t skip the chilling step. A firm log is much easier to slice neatly, giving you perfectly round pinwheels. If you try to slice a warm, soft log, it will squish and deform.
• Sharp Knife is Key: Use a very sharp, thin knife (a serrated knife can also work well) for slicing the chilled log. A dull knife will drag and squish the pastry.
• Don’t Overfill: While tempting to load up on filling, too much can make the pinwheels hard to roll and prone to oozing during baking. A thin, even layer is best.
• Egg Wash for Gloss: The egg wash isn’t just for looks; it helps create that beautiful, golden-brown crust and slightly crisp texture.

Creative Twists

Beyond the five flavor ideas, these pinwheels are a canvas for your creativity!

• Sweet Spin: Believe it or not, you can make sweet pinwheels! Spread a thin layer of cream cheese, then jam, cinnamon sugar, or finely chopped fruit and roll.
• Italian Feast: Add finely diced pepperoni or salami to the classic garlic and herb mix for a robust, pizza-like flavor.
• Mexican Fiesta: Mix in some black beans, corn, and a dash of taco seasoning for a south-of-the-border twist. A sprinkle of cotija cheese would be perfect.
• Everything Bagel: After brushing with egg wash, sprinkle the tops with everything bagel seasoning before baking for a savory, textural crunch.

Common Questions

FAQ

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can! You’ll need about 1.5 lbs of fresh spinach to yield the same amount as a 10oz package of frozen. Sauté it until wilted, then thoroughly drain and squeeze out all excess liquid before adding it to the cream cheese.

Q: My puff pastry is sticking. What should I do?
A: Ensure your surface is lightly floured, and your pastry is still cold but pliable. If it gets too warm and sticky, pop it back into the fridge for 10-15 minutes to firm up.

Q: Can I prepare these ahead of time?
A: Absolutely! You can assemble the logs, wrap them, and refrigerate them for up to 24 hours before slicing and baking. This makes them an excellent make-ahead appetizer for parties. You can also bake them completely and then reheat them in the oven just before serving.

Q: Why are my pinwheels soggy in the middle?
A: The most common culprit is too much moisture from the spinach. Make sure you squeeze out every last drop of liquid. Undercooking can also contribute; ensure they are golden brown and puffed.

Classic Spinach Pinwheels

These classic spinach pinwheels are a delightful appetizer, perfect for parties or a light snack. Flaky pastry encases a savory filling of fresh spinach, cream cheese, and mozzarella, seasoned with garlic, onion, and a hint of nutmeg.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 8 pinwheels

Calories 250 kcal

Equipment

• Large Pan
• Colander
• Medium Bowl
• Baking Sheet
• Parchment Paper
• Sharp Knife

Ingredients

  

Dough

• 1 sheet/can Puff Pastry or Crescent Roll Dough

Filling

• 5 oz Fresh Baby Spinach (150g)
• 4 oz Cream Cheese softened
• 1/2 cup Shredded Mozzarella Cheese
• 1 clove Garlic minced
• 1/4 small Onion finely diced
• 1/4 teaspoon Salt (or to taste)
• 1/8 teaspoon Black Pepper (or to taste)
• Nutmeg Pinch
• 1 teaspoon Olive Oil

Egg Wash (Optional)

• 1 Egg large

Instructions

 

Preparation

• Heat olive oil in a pan, sauté spinach until wilted (2-3 minutes), then squeeze out excess liquid.
• Combine cooled spinach with cream cheese, mozzarella, garlic, onion, salt, pepper, and nutmeg; mix well.
• Preheat oven to 375°F (190°C), line a baking sheet with parchment paper, then unroll and flatten the dough on a floured surface.
• Spread the spinach mixture evenly over the dough, leaving a small border on one long edge.

Assembly and Baking

• Roll the dough tightly into a log, starting from the long edge opposite the border.
• Refrigerate the log for 10-15 minutes to firm it up.
• Slice the log into 1/2 to 3/4-inch rounds and arrange cut-side up on the baking sheet.
• Brush with egg wash if desired, then bake for 15-20 minutes until golden brown and puffed.
• Let the pinwheels cool slightly before serving warm.

Notes

For best results, make sure to squeeze out as much moisture as possible from the spinach to prevent a soggy filling. The chilling step helps create cleaner slices and maintains the pinwheels’ shape during baking.