Spinach Pinwheels
Delightful and savory pinwheels made with flaky puff pastry and a creamy spinach filling, perfect for any gathering.
Ingredients
For the pastry
- 1 sheet refrigerated puff pastry dough Light and flaky, this forms the perfect base.
- 1 large egg Used in the egg wash for a beautiful golden color.
- 2 tbsp water To mix with the egg, forming the egg wash.
For the filling
- 1/2 block cream cheese, softened Creamy and rich, it brings a velvety texture to the filling.
- 1 package frozen spinach, thawed and squeezed dry Nutritious and earthy, spinach is the star ingredient here.
- 2 cups freshly grated mozzarella cheese Gooey and melty, it enhances the flavor.
- 1 tbsp Italian seasoning A fragrant blend that adds herbal goodness.
- 1 tsp garlic powder For a hint of aromatic depth.
- 1 tsp salt Enhances the overall flavor of the filling.
- 1/2 tsp black pepper Adds a subtle kick.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) or gas mark 4. Prepare a rimmed baking sheet by lining it with parchment paper.
- In a medium bowl, combine the thawed and squeezed spinach with softened cream cheese, Italian seasoning, garlic powder, salt, and black pepper until smooth.
- In a small bowl, whisk together the egg and water to create an egg wash.
- Unroll the puff pastry sheet. Brush the surface lightly with the egg wash. Spread the spinach mixture evenly over the pastry, leaving a ½ inch border. Sprinkle the freshly grated mozzarella on top.
- Roll the pastry into a log shape, sealing the filling inside. Brush the outside with the remaining egg wash. Slice the log into 1-inch pieces and arrange them on the lined baking sheet.
Baking
- Bake for 10 to 15 minutes or until the pinwheels are golden brown and puffed.
- Allow to cool for about 5 to 10 minutes before serving.
Notes
For added flavor, consider adding sun-dried tomatoes or olives to the filling. Ensure the spinach is thoroughly squeezed of moisture to avoid sogginess. High-quality puff pastry will improve the texture significantly.