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A Tastier Take on Spinach Pinwheels
Most spinach pinwheels lean on cream cheese or dip-style fillings, but we prefer a lighter, more flavorful approach. This version combines chopped spinach with finely chopped sun-dried tomatoes, a splash of balsamic, and smooth-melting fontina. The result is a savory, well-balanced filling that complements the buttery, crisp puff pastry perfectly.
We’ve made a few variations of this recipe over the years and the method is simple: mix a well-seasoned filling, roll it tightly in puff pastry, and freeze briefly so the spirals slice cleanly. They bake in minutes, turn out golden and crisp and pair well with a simple cheese board, charcuterie, or an assortment of other make-ahead appetizers.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
PUFF PASTRY: Look for all-butter puff pastry; it rises nicely and has better flavor and a crisper bite. Thaw it in the refrigerator overnight or at room temperature for 30 to 40 minutes. Thawed pastry should be pliable enough to unfold without cracking and cool to the touch. Dough that’s too warm doesn’t rise as well.
FROZEN CHOPPED SPINACH: Thaw completely and squeeze out as much liquid as possible. Excess moisture will keep the filling from binding and can make the pastry soggy. For best results, place it in cheesecloth and wring it out thoroughly.
SUN-DRIED TOMATOES: Use the oil-packed style for the best texture and flavor. Drain them well and chop finely to ensure they distribute evenly through the filling and don’t create gaps in the spirals. You can use dry-packed tomatoes too. Rehydrate them briefly in warm water and pat dry before chopping.
FONTINA CHEESE: Fontina melts smoothly and adds a mild, creamy balance to the spinach and tomatoes. If substituting, choose something with similar melting properties like havarti or Gruyère. Avoid sharper cheeses like cheddar, which can overpower the filling.
Prep Overview
How to Make Spinach Pinwheels
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
These spinach pinwheels come together quickly once you mix the filling. Start by thawing the spinach and squeezing out as much moisture as possible. Dry spinach is key to crisp pastry and well-defined spirals. Mix it with finely chopped sun-dried tomatoes, grated fontina, and a splash of balsamic, then season the mixture to taste. Note: The filling can be made up to one day ahead.
Working quickly so the dough stays cool, unfold one sheet of puff pastry onto a lightly floured surface and gently roll it to smooth the creases. Spread a thin, even layer of filling over the surface, avoiding the edges so the pastry can seal. Roll the sheet into a tight log, repeat with the second sheet, and freeze briefly to firm the pastry for slicing.
Once chilled, cut the logs into even rounds, arrange them on a parchment-lined pan, and bake until puffed and golden. Spinach pinwheels are best when served straight from the oven, but you can keep them warm in a low oven (200°F) for a short time.
More Party-Style Appetizers to Try
If you’re making these spinach pinwheels for a get-together, consider adding Mushroom Puffs, buttery pastry rounds filled with a savory mushroom and cheese mixture; Cranberry Brie Bites with Jalapeño, a sweet-heat pairing of brie and homemade cranberry jam baked in crisp pastry; and Crostini with Blue Cheese and Mascarpone, toasted baguette slices topped with a creamy spread and your choice of two easy garnishes.
Spinach Pinwheels
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
- Thaw the spinach completely, then squeeze out as much liquid as possible using a fine-mesh strainer or cheesecloth (see notes). Transfer to a mixing bowl and add the sun-dried tomatoes, balsamic vinegar, and grated fontina.
- Season the mixture with salt, pepper, and a pinch of garlic powder, then mix until the ingredients are evenly combined. Set aside.
- Working with one sheet of puff pastry at a time, unfold it onto a lightly floured surface and gently roll to smooth the creases without thinning the dough too much. Spread half of the filling evenly over the surface, keeping a 1/2-inch border on all sides.
- 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.
- Wrap each log in plastic wrap and freeze for 30 minutes, or until firm enough to slice cleanly.
- Heat the oven to 400°F and line a baking sheet with parchment.
- 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 a little space for the pastry to puff.
- Bake for 8 to 10 minutes, or until the pinwheels are golden brown and the pastry is fully puffed. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi…This looks great …do you think chopped fresh spinach would work here ?? I really don’t care for frozen spinach….
Thanks
Hi Char,
You could substitute fresh spinach for the frozen – here’s how:
Wash and roughly chop 20 ounces of fresh spinach, then add it, a handful at a time, to a large skillet and cook over medium-high heat just until wilted. Put it in a strainer over a large bowl and press out all of the moisture. It’s very important to get it as dry as possible so your puff pastry doesn’t get soggy. Hope this helps!
This looks really good and I might have to add it to my Holiday cooking list!
Looks so good! Vegetarian, too! Love fontina for its melting properties
This looks so delicious! I’ll try it for the New Year for sure 🙂
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