Spinach Pinwheels (Crispy, Cheesy)

Spinach puff pastry pinwheels are one of those appetizers that feel a little fancy but are surprisingly easy to make. Flaky layers of puff pastry wrap around a creamy spinach filling, creating crisp, golden pinwheels with plenty of flavor in every bite. They look impressive on a platter, but they’re simple enough for everyday entertaining.

This version is designed to avoid the most common problems soggy centers, spinach that leaks moisture, or pinwheels that unravel while baking. The filling is balanced and well-seasoned, the pastry stays crisp, and the pinwheels hold their shape. Whether you’re planning a party, holiday gathering, or make-ahead appetizer, this recipe is dependable and easy to scale.

What This Recipe Tastes Like

These spinach puff pastry pinwheels are buttery and crisp on the outside with a creamy, savory filling inside. The spinach adds freshness, while the cheese brings richness without overwhelming the flaky pastry.

Why You’ll Love This Recipe

• Crisp, flaky puff pastry every time
• Creamy spinach filling that isn’t watery
• Easy to prep ahead and bake fresh
• Vegetarian-friendly crowd pleaser
• Looks impressive with minimal effort

Best Occasions to Serve This

• Holiday appetizer tables
• Parties and potlucks
• Game day spreads
• Brunch buffets
• Make-ahead entertaining

Step-by-Step Cooking Instructions

Start by thawing the puff pastry according to package instructions. It should be cold but pliable not soft or sticky.

Prepare the spinach by cooking it briefly until wilted, then squeezing out as much liquid as possible. This step is crucial to prevent soggy pinwheels. Chop the spinach finely once drained.

In a bowl, mix the spinach with cream cheese, shredded cheese, seasoning, and any optional flavor additions. The filling should be thick and spreadable, not loose.

Unfold the puff pastry on a lightly floured surface and gently roll it just enough to smooth the seams. Spread the spinach mixture evenly across the surface, leaving a small border along one edge.

Roll the pastry tightly into a log, starting from the filled edge. Place the log seam-side down and chill briefly to firm it up this makes slicing much easier.

Slice the log into even rounds and arrange them cut-side up on a lined baking sheet. Bake until the pastry is puffed and deeply golden.

Allow the pinwheels to cool slightly before serving so the filling sets.

Pro Tips for Best Results

• Squeeze spinach very dry to avoid sogginess
• Chill the rolled log before slicing
• Use sharp knife for clean pinwheels
• Bake until fully golden, not pale

Variations & Substitutions

• Cheese swaps: Feta, mozzarella, Swiss, or Gruyère
• Extra flavor: Add garlic, nutmeg, or onion powder
• Protein boost: Add finely chopped cooked bacon
• Dairy-free: Use plant-based cream cheese and cheese
• Spicy: Add red pepper flakes

Storage, Freezing & Reheating Tips

Store baked pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness.

To freeze, slice unbaked pinwheels and freeze in a single layer. Bake directly from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I make spinach puff pastry pinwheels ahead of time? 

Yes. Assemble and slice the pinwheels, then refrigerate or freeze until ready to bake.

Why are my pinwheels soggy? 

Excess moisture from spinach is the usual cause. Always squeeze spinach very dry.

Can I use frozen spinach? 

Yes, but thaw completely and squeeze out all liquid before using.

Do these reheat well? 

Yes. Reheat in an oven or air fryer for best texture.

Can I serve them at room temperature? 

Yes. They stay crisp and flavorful for a few hours after baking.