Easy Cheesy Spinach Pinwheels are flaky puff pastry spirals filled with spinach, cream cheese, mozzarella, Parmesan, garlic, and herbs. The pastry bakes into crisp, golden layers around a creamy, savory filling that stays flavorful without becoming watery.
These pinwheels can be assembled ahead and chilled before slicing, making them practical for parties, brunches, potlucks, and holiday appetizer trays. Thoroughly squeezing the spinach and keeping the pastry cold are the two most important steps for crisp, well-defined spirals.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Additional Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 20 pinwheels
- Servings: 10
- Difficulty: Easy
Why You'll Love This Recipe
- Squeezing the spinach thoroughly prevents excess moisture from softening the puff pastry.
- Cream cheese binds the spinach and shredded cheeses into a filling that stays inside the spiral.
- Chilling the rolled pastry firms the butter layers and makes the log easier to slice cleanly.
- Leaving a border around the filling helps seal the roll and reduces leakage during baking.
- Baking at high heat allows the puff pastry to rise quickly and develop crisp, golden layers.
Equipment Needed
- Large rimmed baking sheet
- Parchment paper
- Medium mixing bowl
- Flexible spatula
- Rolling pin
- Pastry brush
- Sharp serrated or chef’s knife
- Wire cooling rack
Ingredients You'll Need
For the Spinach and Cheese Filling
- ■ 1 package (10 ounces/283 g) frozen chopped spinach, thawed and squeezed very dry
- ■ 4 ounces (115 g) full-fat block cream cheese, softened
- ■ 3/4 cup (85 g) shredded low-moisture mozzarella cheese
- ■ 1/3 cup (30 g) finely grated Parmesan cheese
- ■ 1 garlic clove, finely grated or minced
- ■ 1/2 teaspoon Italian seasoning
- ■ 1/4 teaspoon fine salt
- ■ 1/4 teaspoon ground black pepper
For the Pastry
- ■ 1 sheet frozen puff pastry, about 8.6 ounces (245 g), thawed but still cold
- ■ 1 large egg
- ■ 1 tablespoon (15 ml) water
Optional Garnish
- ■ 1 tablespoon (4 g) finely chopped fresh parsley, optional
How to Make Cheesy Spinach Pinwheels
Prepare the Spinach
Place the thawed spinach in a clean kitchen towel or several layers of paper towels. Squeeze firmly until no more liquid drips out. Separate any compacted clumps with your fingers. This step is crucial as excess moisture can lead to soggy pinwheels.
Make the Filling
In a medium bowl, stir the softened cream cheese until smooth. Add the spinach, mozzarella, Parmesan, garlic, Italian seasoning, salt, and black pepper. Mix until evenly combined. The filling should be thick and spreadable, with no visible liquid in the bowl to ensure it holds together well in the pastry.
Prepare the Pastry
Unfold the thawed puff pastry on a lightly floured surface. Roll it gently into a rectangle approximately 10 x 12 inches (25 x 30 cm), smoothing the fold lines without pressing out the pastry layers. Keeping the layers intact is essential for achieving a flaky texture.
Add the Filling
Spread the spinach mixture evenly over the pastry, leaving a 1/2-inch (1.25 cm) border along all four sides. Keeping the filling in a thin, uniform layer ensures that the roll remains easy to slice and the filling stays contained.
Roll the Pastry
Starting with one long side, roll the pastry into a tight log. Keep the roll snug without crushing the layers. Pinch the final edge lightly against the log to seal it. A tight roll helps maintain the shape and structure during baking.
Chill the Log
Place the pastry log seam-side down on a sheet of parchment paper. Wrap it loosely and refrigerate for 30 minutes. It should feel firm enough to cut without flattening, which is important for clean, defined pinwheels.
Prepare the Oven and Pan
Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure even baking.
Make the Egg Wash
Whisk the egg and water together in a small bowl until fully blended. This egg wash will give the pinwheels a beautiful golden color and a shiny finish.
Slice the Pinwheels
Trim the uneven ends from the chilled pastry log. Cut the log into 20 slices, each approximately 1/2 inch (1.25 cm) thick. Use a gentle sawing motion rather than pressing straight down to avoid squishing the filling out of the sides.
Arrange on the Pan
Place the pinwheels cut-side up on the prepared baking sheet, leaving about 2 inches (5 cm) between them. Reshape any flattened spirals gently with your fingers to maintain their appearance.
Brush with Egg Wash
Lightly brush the exposed pastry edges and tops with the egg wash. Avoid flooding the cut sides, as excess egg can seal the pastry layers and limit their rise, which is key for a flaky texture.
Bake Until Golden
Bake on the center rack for 18 to 22 minutes. The pastry should be puffed and deep golden, and the cheese should be melted with light browning around the edges. This is when the pinwheels achieve their perfect texture and flavor.
Check the Bottoms
Lift one pinwheel carefully with a spatula. The bottom should look crisp and golden rather than pale or damp. If needed, bake for another 2 minutes to ensure they are fully cooked.
Cool Briefly
Transfer the baking sheet to a wire rack and let the pinwheels cool for 10 minutes. The filling will be very hot and will firm slightly as it rests, making them easier to handle.
Garnish and Serve
Sprinkle with chopped parsley, if using. Serve warm or at room temperature for the best flavor and texture.
Tips for Success
- Spread the filling evenly and avoid overfilling, which can force cheese and spinach out of the spirals.
- Chill the rolled log before slicing to preserve the round shape and visible layers.
- Use a sharp knife and wipe the blade between cuts if filling begins to stick.
- Bake until the pastry is deeply golden. Pale puff pastry is often soft and underbaked in the center.
Storage, Freezing, and Make-Ahead Instructions
Store cooled Cheesy Spinach Pinwheels in an airtight container in the refrigerator for up to 4 days. Place parchment paper between layers to prevent sticking.
Reheat the pinwheels on a baking sheet at 350°F (175°C) for 6 to 8 minutes, until hot and crisp around the edges. Avoid reheating them in a covered container, which traps steam and softens the pastry.
To freeze unbaked pinwheels, slice the chilled log and arrange the pieces on a parchment-lined baking sheet. Freeze until firm, then transfer them to a freezer-safe container for up to 2 months. Bake from frozen at 400°F (200°C), adding approximately 3 to 5 minutes to the baking time. Brush with egg wash immediately before baking.
Baked pinwheels can also be frozen for up to 1 month, though the pastry may be slightly less crisp after reheating. Thaw them overnight in the refrigerator before warming in the oven.
For make-ahead preparation, assemble and refrigerate the unsliced pastry log for up to 1 day. Slice, brush with egg wash, and bake shortly before serving.
FAQ
Can I make Cheesy Spinach Pinwheels ahead of time?
Yes. Assemble the pastry log and refrigerate it for up to 1 day before slicing and baking. The unbaked slices can also be frozen for up to 2 months.
Why did my pinwheels turn out soggy?
The spinach may not have been squeezed dry enough, the filling may have been too thick, or the pastry may have been underbaked. Remove as much spinach liquid as possible and bake until both the tops and bottoms are golden.
Can I use fresh spinach?
Yes. Cook about 10 ounces (285 g) of fresh spinach until wilted, then cool, chop, and squeeze it very dry before adding it to the filling.
Can I add another cheese?
Yes. Replace up to half of the mozzarella with shredded cheddar, Monterey Jack, or crumbled feta. Feta creates a saltier, tangier filling, while cheddar gives a sharper flavor.
Can I bake these in an air fryer?
Yes. Arrange a small batch in a single layer and air fry at 375°F (190°C) for approximately 8 to 11 minutes. Check early because air-fryer models vary, and leave space between the pinwheels for expansion.
Cheesy Spinach Pinwheels
Ingredients
Method
- Place the thawed spinach in a clean kitchen towel or several layers of paper towels. Squeeze firmly until no more liquid drips out. Separate any compacted clumps with your fingers.
- In a medium bowl, stir the softened cream cheese until smooth. Add the spinach, mozzarella, Parmesan, garlic, Italian seasoning, salt, and black pepper. Mix until evenly combined. The filling should be thick and spreadable, with no visible liquid in the bowl.
- Unfold the thawed puff pastry on a lightly floured surface. Roll it gently into a rectangle approximately 10 x 12 inches (25 x 30 cm), smoothing the fold lines without pressing out the pastry layers.
- Spread the spinach mixture evenly over the pastry, leaving a 1/2-inch (1.25 cm) border along all four sides. Keep the filling in a thin, uniform layer so the roll remains easy to slice.
- Starting with one long side, roll the pastry into a tight log. Keep the roll snug without crushing the layers. Pinch the final edge lightly against the log to seal it.
- Place the pastry log seam-side down on a sheet of parchment paper. Wrap it loosely and refrigerate for 30 minutes. It should feel firm enough to cut without flattening.
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Whisk the egg and water together in a small bowl until fully blended.
- Trim the uneven ends from the chilled pastry log. Cut the log into 20 slices, each approximately 1/2 inch (1.25 cm) thick. Use a gentle sawing motion rather than pressing straight down.
- Place the pinwheels cut-side up on the prepared baking sheet, leaving about 2 inches (5 cm) between them. Reshape any flattened spirals gently with your fingers.
- Lightly brush the exposed pastry edges and tops with the egg wash. Avoid flooding the cut sides, as excess egg can seal the pastry layers and limit their rise.
- Bake on the center rack for 18 to 22 minutes. The pastry should be puffed and deep golden, and the cheese should be melted with light browning around the edges.
- Lift one pinwheel carefully with a spatula: The bottom should look crisp and golden rather than pale or damp. If needed, bake for another 2 minutes.
- Transfer the baking sheet to a wire rack and let the pinwheels cool for 10 minutes. The filling will be very hot and will firm slightly as it rests.
- Sprinkle with chopped parsley, if using: Serve warm or at room temperature.
