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A close-up view of freshly baked spinach pinwheels, golden brown and flaky.

Classic Spinach Pinwheels

These classic spinach pinwheels are a delightful appetizer, featuring flaky puff pastry wrapped around a savory filling of spinach, ricotta, and Parmesan cheese. Perfect for entertaining or a quick snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Cuisine Japanese
Servings 6 servings
Calories 250 kcal

Equipment

  • large skillet
  • colander
  • medium bowl
  • rolling pin
  • Baking Sheet
  • parchment paper
  • sharp knife

Ingredients
  

Pastry

  • 1 sheet frozen puff pastry (about 10-12 oz), thawed

Filling

  • 10 oz fresh spinach or 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup ricotta cheese full-fat for creaminess
  • 1/4 cup grated Parmesan cheese plus extra for sprinkling
  • 1 clove garlic minced (or 1/2 teaspoon garlic powder)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste

Egg Wash

  • 1 large egg whisked

Instructions
 

Preparation

  • If using fresh spinach, cook it in a skillet until wilted, then squeeze out excess liquid; for frozen spinach, thaw and squeeze out all water.
  • Combine the squeezed spinach, ricotta, Parmesan, garlic, and nutmeg in a bowl; mix well and season to taste.
  • Unfold thawed puff pastry on a lightly floured surface and roll it into a 10x12 inch rectangle.

Assembly & Baking

  • Evenly spread the spinach filling over the pastry, leaving a small border on one long edge.
  • Starting from the border-free long edge, tightly roll the pastry into a log, pinching the seam to seal.
  • (Optional) For easier slicing, chill the rolled log in plastic wrap for 15-30 minutes.
  • Preheat oven to 400°F (200°C), line a baking sheet with parchment paper, and slice the log into 12-14 rounds (3/4 to 1 inch thick).
  • Arrange pinwheels on the baking sheet, brush with whisked egg, and sprinkle with extra Parmesan.
  • Bake for 18-22 minutes until golden brown and puffed.
  • Let cool slightly before serving warm or at room temperature.

Notes

Ensure all excess water is squeezed from the spinach to prevent soggy pinwheels. For best results, chill the log before slicing, as this makes for cleaner, more uniform cuts. These pinwheels are delicious served warm, but also hold up well at room temperature, making them perfect for parties and meal prep.