If you’re looking for a quick and easy appetizer that’s sure to impress your guests, spinach pinwheels are the way to go. These pinwheels are made with puff pastry, cream cheese, spinach, and caramelized onions to create an irresistible savory treat. Whether you’re planning a party, a casual gathering, or just entertaining your family, these tasty bite-sized snacks will disappear in minutes! Let me walk you through the process step-by-step so you can get them just right.
Ingredients for Spinach Pinwheels
For this recipe, you’ll need simple ingredients that you may already have in your kitchen. Here’s what you need to get started:
- 2 tbsp salted butter – To sauté the onions and lend flavor to the filling.
- 1 sweet onion, diced – Caramelized onions give a rich, savory sweetness.
- 1/2 tsp salt – Enhances each ingredient’s flavor, even in small amounts.
- 8 oz cream cheese, softened – The creamy base that holds everything together.
- 8 oz frozen spinach – Adds vibrant color, flavor, and nutrition.
- 1 tsp garlic powder – For a bit of garlicky kick.
- 2 sheets puff pastry – The light, flaky pastry that wraps it all up.
- 1 cup shredded cheese (mozzarella, Colby jack, or cheddar) – Adds gooey cheesy goodness to every bite.
- 1 egg, beaten – For the perfect golden crust.
Integrating these ingredients will give you a savory, cheesy bite with every pinwheel – perfect for any occasion.
Preparing the Spinach Pinwheel Filling
Before we start assembling our pinwheels, let’s focus on preparing the filling. This step is crucial as the rich flavor of caramelized onions combined with spinach and cream cheese is what makes these pinwheels special.
- Sautéing the Onions
Begin by melting 2 tablespoons of salted butter in a skillet over medium heat. Once the butter has melted, add the diced sweet onion and ½ tsp of salt. Searing the onions until they are golden brown and soft takes about 8-10 minutes. Stir them frequently to prevent burning – you want them soft and slightly caramelized, not crispy or charred. - Thawing and Draining the Spinach
While your onions are caramelizing, you can prepare the frozen spinach. Thaw it out by submerging it in warm water until it’s fully defrosted. After thawing, drain as much water as possible. I recommend patting the spinach dry with a few paper towels to get rid of any excess moisture. This ensures that the filling is not too soggy. - Combining the Filling Ingredients
Now in a large mixing bowl, combine the softened cream cheese, drained spinach, caramelized onions, and 1 tsp of garlic powder. Mix everything well until it’s evenly distributed, and you have a smooth filling consistency. This creamy spinach-onion mixture is going to bring all the flavor and richness to the pinwheels.
By following these steps, you’ll have a rich, flavorful filling ready to go. This combination of ingredients ensures every bite is packed with flavor, while the cream cheese provides the perfect texture to hold it all together.
Assembling and Rolling the Spinach Pinwheels
Now that the filling is ready, it’s time to move on to assembling the pinwheels. Here’s where it gets fun – we’re going to roll that delicious spinach-cream cheese mixture into flaky puff pastry!
- Prepare the Puff Pastry Sheets
Start by spreading out one sheet of puff pastry on a clean work surface. If the pastry is frozen, make sure to thaw it beforehand so it’s easy to roll without cracking. Lightly flour your surface to prevent sticking. - Spread the Filling
Take half of your prepared cream cheese and spinach mixture, and spread it evenly over the puff pastry, making sure to cover from edge to edge. This ensures consistent flavor in every bite. Pay special attention to the edges, especially the top edge, because when you roll, you don’t want the filling to spill out. - Add the Cheese
Now, sprinkle ½ cup of shredded cheese over the filling. You can use your cheese of choice – mozzarella will give a mild flavor and a gooey texture, while options like Colby Jack or cheddar will provide a sharper taste. - Roll It Up
Starting from the bottom edge of the puff pastry, carefully begin rolling the sheet upwards, creating a tight roll (like you would roll a Swiss roll). Be gentle but firm, ensuring the filling stays even and the roll stays tight. Press down gently on the seams as you reach the top to secure the roll. - Repeat
Repeat the entire process (spreading the filling, adding cheese, rolling) with the second puff pastry sheet to make a second roll.
By now, you should have two rolls, tightly wrapped with your delicious spinach and cheese filling inside. The next step will be to slice and bake these beauties to golden perfection.
Slicing, Baking, and Finishing the Spinach Pinwheels
Now that we’ve assembled and rolled the puff pastry, it’s time to slice them into individual pinwheels and bake them to perfection. Here’s how to proceed:
- Slice into Pinwheels
Using a sharp serrated knife, slice each roll into 12 even pieces, creating beautiful spirals of spinach, cheese, and puff pastry. Be gentle while cutting to keep the pinwheels intact. Each slice should be about ½ inch to ¾ inch thick. - Prepare the Baking Sheet
Line a baking sheet with parchment paper or lightly grease it to prevent the pinwheels from sticking. Place the sliced pinwheels on the baking sheet, leaving about 2 inches of space between each one to allow them to puff up as they bake. - Brush with Egg Wash
Beat 1 egg and brush it lightly over the top of each pinwheel with a pastry brush. This will help them bake to a beautiful golden-brown color, giving that extra crispy, shiny finish. - Bake in the Oven
Preheat your oven to 425°F (220°C). Bake the pinwheels for about 15 minutes, or until they are golden brown and puffed to perfection. If needed, bake them in two batches so as to not overcrowd the baking sheet, which can affect even cooking. - Cooling
Once baked, remove the spinach pinwheels from the oven and allow them to cool for a few minutes. This helps the flavors settle and prevents you from burning your mouth – though it can be hard to resist!
By now, your kitchen should smell incredible, and the pinwheels should have a crispy, golden exterior with a gooey, cheesy filling inside.
Serving and Storing Spinach Pinwheels
Now that your spinach pinwheels are baked to golden perfection, it’s time to serve and enjoy them. Here are some tips on how to serve and store these delicious appetizers.
- Serving Suggestions
Spinach pinwheels are best served warm, straight from the oven. The puff pastry will still be crisp, and the cheese inside will be gooey. These are perfect for appetizers at parties, snacks at family gatherings, or even as a creative side dish for dinner. If you’re feeling fancy, pair them with a light dipping sauce such as marinara, ranch, or even a garlic aioli to complement the flavors. - Storing Leftovers
If you have any leftovers (though I doubt you will!), you can store the spinach pinwheels in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat them in the oven at 350°F (175°C) for a few minutes to refresh their crispy texture. - Freezing Spinach Pinwheels
Want to make them ahead of time? You can freeze uncooked pinwheels after slicing them. Lay them flat on a parchment-lined baking sheet, freeze, and then transfer to a freezer-safe bag. When you’re ready to bake, there’s no need to thaw them—just pop them in the oven directly from the freezer and add a couple of extra minutes to the baking time. - Reheating Frozen Pinwheels
If you’ve stored baked pinwheels in the freezer, you can reheat them by baking at 375°F (190°C) until heated through and crisp – around 10 minutes.
Enjoy!
And there you have it! Perfectly puffed, cheesy, and flavorful spinach pinwheels ready to impress! This recipe is not only easy to customize, but also a guaranteed crowd-pleaser—whether you’re serving them fresh for a brunch gathering or reheating them for an afternoon snack.
Give them a try and let the savory blend of caramelized onions, spinach, cream cheese, and crispy puff pastry bring joy to your taste buds. Happy baking!