Spinach pinwheels are my go-to when I need a no-fuss appetizer that actually impresses. With just 15 minutes of prep and 35 in the oven, you get crispy, golden spirals loaded with creamy spinach and cheese. The store-bought puff pastry does the heavy lifting, but the filling is where you make it yours.
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I've tested this recipe a dozen times to get the pastry-to-filling ratio right. Too much filling and the pinwheels get soggy; too little and they're just bread. The key is squeezing the spinach dry – I'll show you exactly how. And don't skip the egg wash; it's what gives that beautiful golden sheen.
Why You'll Love This Recipe
About the Ingredients
1 sheet (about 9.9 oz / 280g) frozen puff pastry, thawed
Use all-butter puff pastry for best flavor. If using a 17.3 oz package, you'll have two sheets – save the second for another batch or freeze it.
10 oz (280g) frozen chopped spinach, thawed
Make sure to squeeze out as much water as possible – this prevents soggy pinwheels. You can also use fresh spinach: wilt 10 oz (280g) in a pan, then squeeze dry.
1 cup (240g) ricotta cheese
Whole-milk ricotta gives a creamier texture. For a lighter version, use part-skim or substitute with cottage cheese (blended smooth).
1/2 cup (50g) grated Parmesan cheese
Freshly grated Parmesan melts better and has more flavor than pre-shredded. You can swap with Asiago or Pecorino Romano.
1/2 cup (60g) shredded mozzarella cheese
Low-moisture mozzarella works best – it melts without making the filling too runny. You can use provolone or fontina.
1 large egg, lightly beaten
This is for the egg wash. If you're avoiding eggs, brush with milk or melted butter instead.
1/4 cup (60ml) olive oil
Extra-virgin olive oil adds richness. You can use melted butter or a neutral oil like avocado.
2 cloves garlic, minced
Fresh garlic is best, but 1/2 teaspoon garlic powder works in a pinch.
1/2 teaspoon salt
Adjust to taste – Parmesan is salty, so start with less if your cheese is very salty.
1/4 teaspoon black pepper
Freshly ground black pepper adds a subtle kick. You can add a pinch of red pepper flakes for heat.
1/4 teaspoon ground nutmeg
Nutmeg is a classic pairing with spinach – it adds warmth. Omit if you don't have it.
Tips & Tricks
Squeeze the spinach thoroughly
wrap it in a clean kitchen towel and wring out as much liquid as possible. This is the #1 secret to avoiding soggy pinwheels.
- Thaw the puff pastry in the refrigerator overnight or on the counter for 30-40 minutes – it should be cold but pliable. If it cracks, let it sit a few more minutes.
- Don't overfill the pastry – you want a thin, even layer of filling. Too much and it will ooze out during baking.
- Chill the rolled log for 15-20 minutes before slicing – this makes clean cuts and helps the pinwheels hold their shape.
Pro Tips
Step-by-Step Instructions
1. Preheat oven and prep pan
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat – this prevents sticking and makes cleanup easy.
2. Squeeze spinach dry
Thaw the spinach and squeeze out as much water as possible. Use your hands or a clean kitchen towel to wring it dry – you want it almost crumbly. This step is crucial to avoid a soggy filling.
3. Make the filling
In a medium bowl, combine the squeezed spinach, ricotta, Parmesan, mozzarella, olive oil, minced garlic, salt, pepper, and nutmeg. Mix until well combined. Taste and adjust seasoning – it should be slightly salty, as the pastry will balance it.
4. Roll out pastry
On a lightly floured surface, gently roll the thawed puff pastry sheet into a 12×10-inch rectangle (about 30×25 cm). If the pastry is too cold, let it sit for a few minutes. Keep it even in thickness.
5. Spread filling evenly
Using a spatula, spread the spinach mixture evenly over the pastry, leaving a 1/2-inch border on one long edge (the edge you'll seal). The filling should be about 1/4-inch thick.
6. Roll and chill
Starting from the long edge with filling, roll the pastry tightly into a log. Brush the bare edge with a little water to seal. Wrap in plastic wrap and refrigerate for 15-20 minutes – this makes slicing easier.
7. Slice and arrange
Using a sharp knife, cut the log into 1/2-inch (1.3 cm) slices. Place them cut-side up on the prepared baking sheet, spacing them about 2 inches apart. They will expand slightly.
8. Egg wash and bake
Brush the tops of each pinwheel with the beaten egg. Bake at 400°F (200°C) for 30-35 minutes, or until golden brown and the edges are bubbling. The pastry should be puffed and crispy – if you're unsure, check the bottom: it should be browned and crisp.
9. Cool and serve
Let the pinwheels cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature. They're best fresh, but you can reheat them in a 350°F (175°C) oven for 5-7 minutes to restore crispiness.
Delicious Variations
- Add 1/4 cup (40g) sun-dried tomatoes, chopped, and 1 tablespoon fresh basil for an Italian twist.
- Swap the spinach for a mix of kale and Swiss chard, and use feta instead of mozzarella for a Greek version.
- Make it spicy by adding 1/4 teaspoon red pepper flakes and 1/2 teaspoon smoked paprika to the filling.
How to Store Puff Pastry Pinwheels Spinach
Refrigerator
Store baked pinwheels in an airtight container in the refrigerator for up to 3 days. They lose crispiness, so reheat in the oven to revive.
Freezer
Freeze unbaked pinwheels on a baking sheet until solid, then transfer to a zip-top bag for up to 2 months. Bake from frozen, adding 5-7 minutes to the baking time.
Reheating
Reheat baked pinwheels in a 350°F (175°C) oven for 5-7 minutes until warm and crispy. Avoid the microwave – it makes them soggy.
Frequently Asked Questions
Q: Can I use fresh spinach instead of frozen?
Yes, you can. Use 10 oz (280g) fresh spinach, wilt it in a hot pan with a little olive oil until just wilted, then squeeze out the excess liquid before using.
Q: Why are my pinwheels soggy?
Sogginess is usually caused by too much moisture in the filling. Make sure to squeeze the spinach thoroughly and don't overfill the pastry. Also, bake at a high enough temperature (400°F/200°C) to crisp the layers.
Q: Can I make these ahead of time?
Absolutely. You can assemble the pinwheels up to a day ahead and keep them in the refrigerator unbaked. Or freeze them unbaked for up to 2 months – just add a few extra minutes to the baking time.
Q: What can I substitute for ricotta cheese?
Cottage cheese (blended smooth) works well, or you can use cream cheese for a richer flavor. Greek yogurt is a lighter option but may make the filling thinner.
Q: How do I prevent the pastry from sticking to the knife when slicing?
Chill the log thoroughly before slicing, and use a sharp, thin-bladed knife. Wipe the blade clean between cuts if needed.
Try this recipe for your next gathering – I promise they'll disappear fast. And if you experiment with variations, let me know in the comments! Keep it real.
Puff Pastry Pinwheels Spinach
Flaky, cheesy puff pastry pinwheels stuffed with spinach and herbs – a simple, crowd-pleasing appetizer ready in 50 minutes.
🧂 Ingredients
- 1 sheet (about 9.9 oz / 280g) frozen puff pastry, thawed
- 10 oz (280g) frozen chopped spinach, thawed
- 1 cup (240g) ricotta cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (60g) shredded mozzarella cheese
- 1 large egg, lightly beaten
- 1/4 cup (60ml) olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
📋 Instructions
- 1Preheat oven and prep pan — Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat – this prevents sticking and makes cleanup easy.
- 2Squeeze spinach dry — Thaw the spinach and squeeze out as much water as possible. Use your hands or a clean kitchen towel to wring it dry – you want it almost crumbly. This step is crucial to avoid a soggy filling.
- 3Make the filling — In a medium bowl, combine the squeezed spinach, ricotta, Parmesan, mozzarella, olive oil, minced garlic, salt, pepper, and nutmeg. Mix until well combined. Taste and adjust seasoning – it should be slightly salty, as the pastry will balance it.
- 4Roll out pastry — On a lightly floured surface, gently roll the thawed puff pastry sheet into a 12×10-inch rectangle (about 30×25 cm). If the pastry is too cold, let it sit for a few minutes. Keep it even in thickness.
- 5Spread filling evenly — Using a spatula, spread the spinach mixture evenly over the pastry, leaving a 1/2-inch border on one long edge (the edge you'll seal). The filling should be about 1/4-inch thick.
- 6Roll and chill — Starting from the long edge with filling, roll the pastry tightly into a log. Brush the bare edge with a little water to seal. Wrap in plastic wrap and refrigerate for 15-20 minutes – this makes slicing easier.
- 7Slice and arrange — Using a sharp knife, cut the log into 1/2-inch (1.3 cm) slices. Place them cut-side up on the prepared baking sheet, spacing them about 2 inches apart. They will expand slightly.
- 8Egg wash and bake — Brush the tops of each pinwheel with the beaten egg. Bake at 400°F (200°C) for 30-35 minutes, or until golden brown and the edges are bubbling. The pastry should be puffed and crispy – if you're unsure, check the bottom: it should be browned and crisp.
- 9Cool and serve — Let the pinwheels cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature. They're best fresh, but you can reheat them in a 350°F (175°C) oven for 5-7 minutes to restore crispiness.
Diego covers personal finance and side hustles, with a focus on creative ways to earn extra income. He writes from the perspective of a self-taught tinkerer who tests ideas himself, sharing what works and what doesn't. His approach is candid and numbers-driven, without the hype.
