Description
Warm, savory rounds of spinach-filled pastry, perfect for snacks or gatherings.
Ingredients
Scale
- 1 bag frozen chopped spinach (10 oz), thawed and squeezed
- 1 block cream cheese (8 oz), softened
- 1/2 cup grated Parmesan
- 1/4 cup mayo
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- pinch red pepper flakes (optional)
- 1 sheet puff pastry, thawed but still cold
- 1 egg, for brushing
Instructions
- In a bowl, mix cream cheese, Parmesan, mayo, garlic powder, onion powder, and pepper. Squeeze excess water from the spinach and add it; mix until well combined.
- Flour your counter, roll out the puff pastry, and spread the spinach mixture evenly on it, leaving one long side empty to seal later. Roll it up tightly like a jelly roll.
- Wrap the roll in plastic wrap and refrigerate for 30 minutes while preheating the oven to 400°F (200°C).
- Slice the log into 1/2-inch rounds and place them on a baking sheet lined with parchment paper. Beat the egg with a splash of water and brush it on top. Bake for 15–20 minutes until golden and puffed.
Notes
These pinwheels can be stored in the refrigerator for 3-4 days or frozen for up to 2 months. Reheat from frozen in a 375°F oven for 10–12 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg