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.
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.