A More Flavorful Take on Spinach Pinwheels
- Servings: 35 pieces
- Total Time: 1 hour
- Effort Level: Moderate
These spinach pinwheels combine thawed, well-drained chopped spinach with grated fontina, finely chopped sun-dried tomatoes and a touch of balsamic vinegar for a bright, savory filling. Rolled inside flaky puff pastry and baked until golden, they make an elegant addition to a cheese board or appetizer spread without relying on heavy cream cheese-style fillings.
The technique is straightforward: prepare a well-seasoned, relatively dry filling, spread it thinly on puff pastry, roll into logs, chill briefly and slice. The quick freeze firms the logs so the rounds slice cleanly and bake up crisp and evenly puffed.
Ingredient Notes and Substitutions
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Puff pastry – All-butter puff pastry provides the best flavor and crisp texture. Thaw in the refrigerator overnight or at room temperature for 30–40 minutes until pliable but still cool; dough that is too warm will lose lift.
- Frozen chopped spinach – Thaw completely and squeeze out as much moisture as possible. Excess liquid prevents the filling from binding and can make the pastry soggy. Wringing in cheesecloth or pressing in a fine-mesh strainer works best.
- Fontina cheese – Fontina melts smoothly and gives a mild, creamy balance. If you need a substitute, choose a similarly melting cheese such as havarti or Gruyère. Avoid very sharp cheddars that can overpower the other flavors.
- Sun-dried tomatoes – Oil-packed sun-dried tomatoes offer the best texture and flavor; drain and chop them finely so they distribute evenly. If using dry-packed tomatoes, rehydrate briefly in warm water and pat dry before chopping.
A Quick Look at Preparation
How to Make Spinach Pinwheels
Below is a concise overview of the steps. Full measurements and detailed instructions are included in the recipe card.
Dry spinach is essential: thaw and squeeze it thoroughly before combining with chopped sun-dried tomatoes, grated fontina and a splash of balsamic. Season with salt, pepper and a pinch of garlic powder. Work quickly when assembling so the pastry stays cool: roll out a sheet, spread a thin, even layer of filling leaving a small border, then roll into a tight log. Repeat with the second sheet. Chill the logs in the freezer briefly so they slice cleanly into rounds.
Slice the chilled logs into uniform 1/2-inch rounds, arrange on a parchment-lined baking sheet with a little space between each, and bake until puffed and deeply golden. Serve warm straight from the oven for best texture; you can hold them briefly in a low oven if needed.
More Party-Style Appetizers to Try
If you’re planning a spread, pair these pinwheels with other bite-sized pastries or crostini for variety. Choose a mix of savory mushroom or cheese-filled puffs and a few bright or sweet elements to balance the flavors and textures on your appetizer platter.
Spinach Pinwheels
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Ingredients
- 2 sheets frozen puff pastry, defrosted
- 10 ounces frozen chopped spinach, defrosted
- 3/4 cup finely chopped sun-dried tomatoes, oil-packed, well-drained
- 1 teaspoon balsamic vinegar
- 1/4 lb fontina cheese, grated
- Salt and freshly ground black pepper
- Garlic powder
Instructions
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Thaw the spinach completely, then squeeze out as much liquid as possible using a fine-mesh strainer or cheesecloth. Transfer to a mixing bowl and add the sun-dried tomatoes, balsamic vinegar and grated fontina.
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Season with salt, freshly ground black pepper and a pinch of garlic powder. Mix until evenly combined and set aside.
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Working with one sheet of puff pastry at a time, unfold it onto a lightly floured surface and gently roll to smooth creases without thinning the dough too much. Spread half the filling evenly over the surface, keeping a 1/2-inch border on all sides.
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Starting from a long edge, roll the pastry into a tight log, taking care not to stretch the dough, and press lightly along the seam to seal. Repeat with the second sheet and remaining filling.
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Wrap each log in plastic wrap and freeze for about 30 minutes, or until firm enough to slice cleanly.
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Heat the oven to 400°F and line a baking sheet with parchment paper.
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Unwrap the chilled logs and use a sharp or serrated knife to cut them into 1/2-inch slices. Arrange the pinwheels on the prepared baking sheet, leaving space for the pastry to puff.
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Bake for 8 to 10 minutes, or until the pinwheels are golden brown and the pastry is fully puffed. Serve warm.
Notes
Make-ahead tip – You can prepare the filling up to a day in advance. For best texture, bake the assembled pinwheels just before serving rather than reheating finished pastries, which can collapse and toughen the layers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.