These festive Christmas spinach pinwheels with puff pastry are the kind of dish that will have guests lingering around the appetizer table, grabbing seconds (and thirds) without hesitation. There’s something delightfully irresistible about golden, buttery puff pastry wrapped around creamy spinach, garlic, and cheese filling. Whether you're planning a christmas buffet or looking for elegant yet easy christmas appetizers for a party, these pinwheels deliver. They’re warm, comforting, and make for that perfect balance of flaky and creamy – essentially, everything a holiday party appetizer should be.
Spinach pinwheels are also incredibly versatile: ideal for Christmas dinner appetizers, casual gatherings, or even as a savory addition to a Christmas charcuterie board. You can prep them ahead, bake them fresh, and serve them warm or at room temp — which is a game-changer when juggling oven space during the holidays.
Festive Christmas Spinach Pinwheels with Puff Pastry
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Total Time 38 minutes mins
Course Appetizer
Cuisine American, French
Servings 20 pinwheels (approx. 4–5 servings)
Baking sheet A large sheet pan to fit the rolled and sliced pastries. A nonstick sheet or one lined with parchment paper works best.
Parchment paper For easier cleanup and to prevent sticking.
Rolling Pin To lightly roll out the pastry. A wine bottle or any smooth cylindrical object can work in a pinch.
Small skillet or saucepan For sautéing the garlic and spinach.
Mixing bowl To combine your creamy filling.
Pastry Brush For applying the egg wash; if you don’t have one, the back of a spoon or clean fingers will do.
Sharp knife or serrated knife For cutting clean slices from your pastry roll.
For the Filling
- 1 tablespoon olive oil
- 2 garlic cloves finely minced
- 10 oz frozen chopped spinach thawed and thoroughly drained
- 4 oz cream cheese softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Optional: a pinch of red pepper flakes for a subtle kick
For the Pinwheels
- 1 sheet of frozen puff pastry thawed (standard size, approx. 9x9 inches)
- 1 egg beaten (for egg wash)
Optional: sesame seeds or everything bagel seasoning for sprinkling
Prepare the Filling
Start by heating olive oil in a small skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant — don’t let it brown. Add in the drained spinach and sauté for another 2–3 minutes to cook off excess moisture. Transfer to a mixing bowl and let it cool slightly.
Once the spinach mixture is cool, stir in cream cheese, mozzarella, Parmesan, onion powder, salt, pepper, and red pepper flakes (if using). Mix until everything is smooth and evenly combined. The filling should be thick and spreadable.
Prep the Puff Pastry
On a lightly floured surface, gently roll out the thawed puff pastry sheet just enough to smooth out the folds and slightly increase its size. You want it to be a rectangle that's roughly 10x12 inches.
Spread the spinach-cheese filling evenly over the pastry, leaving about a half-inch border around all edges.
Roll and Slice
Starting with the longer side, roll the pastry into a tight log, jelly-roll style. Pinch the seam slightly to seal. Wrap the log in plastic wrap and chill it in the refrigerator for 15 minutes — this makes slicing much easier and helps maintain the shape.
Preheat your oven to 400°F (200°C) while the roll chills.
Remove the chilled log and slice it into 1/2-inch pinwheels using a sharp or serrated knife. Lay the pieces flat on a parchment-lined baking sheet. Brush each pinwheel with beaten egg for that golden, glossy finish, and optionally sprinkle with sesame seeds or bagel seasoning.
Bake
Bake for 15–18 minutes, or until the pastry is puffed and golden brown. The cheese should be bubbly and the bottoms crisp. Let them cool on the pan for a few minutes before serving.
Pairings
These spinach pinwheels are wonderfully adaptable and shine as part of many holiday spreads. Here are some pairing ideas to elevate your Christmas appetizer game:
- Charcuterie Companions: Place them on a christmas charcuterie board surrounded by prosciutto, dried fruits, nuts, and a fig jam. The savory pinwheels contrast beautifully with sweet and salty elements.
- Holiday Dips: Serve with a warm marinara or roasted red pepper dip for extra richness. A creamy horseradish sauce or even garlic aioli also makes a great pairing.
- Sparkling Drinks: These go especially well with crisp white wine like Sauvignon Blanc, Champagne, or a holiday cocktail like cranberry mimosas. For non-alcoholic options, a sparkling cider or ginger beer adds a festive touch.
- Soups and Salads: Pair them with a bowl of creamy tomato soup or a crisp winter salad with pomegranate seeds, goat cheese, and candied pecans for a cozy meal.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, you can substitute with fresh spinach — just be sure to cook it down and squeeze out as much liquid as possible. You'll need about 5 cups of fresh spinach to yield 1 cup cooked.
2. Can I make these ahead of time?
Absolutely. You can assemble and roll the pastry log a day in advance and keep it chilled until ready to slice and bake. You can even freeze the unbaked roll, then slice and bake straight from frozen (just add a few minutes to the baking time).
3. What kind of puff pastry should I use?
Any store-bought puff pastry will work. Just make sure it's a high-quality, all-butter puff pastry if you want the flakiest results. Avoid using phyllo dough as a substitute — it won’t provide the same structure or richness.
4. Are there meat variations I can try?
Yes! You can add finely diced cooked bacon, prosciutto, or even crumbled sausage to the filling for a heartier option. These additions make them perfect as christmas appetizers finger foods that feel a bit more indulgent.
5. Can I serve these cold?
They’re best warm, fresh from the oven. But they’re still delicious at room temperature, making them great for Christmas eve appetizers or when serving a crowd without stressing about reheating.
