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Festive Christmas Spinach Pinwheels with Puff pastry

Festive Christmas Spinach Pinwheels with Puff Pastry

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Appetizer
Cuisine American, French
Servings 20 pinwheels (approx. 4–5 servings)

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Filling

  1. 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.
  2. 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

  1. 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.
  2. Spread the spinach-cheese filling evenly over the pastry, leaving about a half-inch border around all edges.

Roll and Slice

  1. 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.
  2. Preheat your oven to 400°F (200°C) while the roll chills.
  3. 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

  1. 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.