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

Classic Garlic & Herb Spinach Pinwheels

These classic garlic and herb spinach pinwheels are a delightful appetizer, perfect for any gathering. Flaky puff pastry encases a savory filling of spinach, cream cheese, garlic, dill, and Parmesan.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 12 pinwheels
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Pastry
  • 1 box (2 sheets) puff pastry thawed
Filling
  • 10 oz frozen spinach thawed and thoroughly squeezed dry
  • 8 oz cream cheese softened
  • 1/2 tsp garlic powder
  • 1/2 tsp dried dill
  • 1/4 cup grated Parmesan cheese
Egg Wash (optional)
  • 1 large egg

Equipment

  • Baking sheets
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Sharp knife

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper. Unroll one sheet of thawed puff pastry onto a lightly floured surface or parchment paper.
  2. Thoroughly squeeze excess liquid from the thawed spinach using a clean kitchen towel or paper towels.
  3. In a medium bowl, combine softened cream cheese, drained spinach, garlic powder, dried dill, and grated Parmesan cheese; mix well.
Assembly
  1. Spread half of the spinach mixture evenly over one puff pastry sheet, leaving a 1/2-inch border on one long edge.
  2. Starting from the opposite long edge, tightly roll the pastry into a log, then wrap it in plastic and refrigerate for at least 30 minutes to 2 hours.
  3. Repeat steps 4-6 with the second pastry sheet and remaining filling.
  4. Once chilled, unwrap a log and cut it into 1/2-inch thick slices; place pinwheels cut-side up on prepared baking sheets, spacing them about an inch apart.
  5. (Optional) Whisk one egg with 1 tablespoon of water and lightly brush the tops of the pinwheels with the egg wash.
Baking
  1. Bake for 15-20 minutes, or until golden brown, puffed, and cooked through.
  2. Cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

For best results, make sure the spinach is very dry; this prevents the pastry from becoming soggy. The chilling step is crucial for easy slicing and maintaining the pinwheels' shape during baking.