Cheese and Spinach Pinwheels
Delightful bites of creamy cheese and savory spinach wrapped in flaky pastry.
Ingredients
For the filling
- 1 package 10-ounce package frozen chopped spinach Thawed and water squeezed out
- 8 ounces full-fat cream cheese, softened For creamy texture
- 1 cup shredded Parmesan cheese Adds flavor
- 1 cup shredded mozzarella cheese Adds richness
- 1/2 teaspoon garlic powder For seasoning
- 1/4 teaspoon black pepper For seasoning
- 1/4 teaspoon salt For seasoning
For the pastry
- 1 sheet frozen puff pastry, thawed (about 10×15 inches) Main wrapping for the filling
- 1 large egg (for egg wash, optional) For glazing
Instructions
Preparation
- Thaw the frozen spinach completely and squeeze out all excess water using a clean kitchen towel.
- In a large mixing bowl, combine the softened cream cheese, Parmesan, and mozzarella. Add the garlic powder, black pepper, and salt; mix until creamy.
- Fold in the drained spinach until evenly distributed.
- Lightly flour a work surface, then roll out the puff pastry to keep it even and smooth.
Assembly
- Spread the cheese mixture evenly over the rolled pastry, leaving a small border around the edges.
- Roll the pastry tightly starting from the long edge to form a log. Seal the seam with a bit of water or egg wash.
- Wrap the log in plastic wrap and chill in the refrigerator for at least 30 minutes.
Baking
- Preheat the oven to 400°F (200°C).
- Remove the log from the refrigerator and slice it into ½-inch rounds.
- Lay the pinwheels on a baking sheet lined with parchment paper and brush with egg wash if desired.
- Bake for 15 to 20 minutes or until golden brown and puffed up.
- Cool slightly before serving warm.
Notes
Best served warm. They can also be served at room temperature. Store in an airtight container for up to 3 days.