Puff pastry pinwheels are a flaky, savory appetizer packed with bold flavors from pesto, spinach, and melty cheese. Perfect for holidays, parties, or a quick snack, these easy bites always disappear fast.
For more pinwheel recipes, try my Taco Pinwheels next!
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Spinach Pinwheels
Whenever I’m hosting, I try to include something warm, cheesy, and easy to serve—and these pinwheel pastries check every box. They’re buttery, melt-in-your-mouth bites that look impressive but come together with minimal effort.
I love bringing them out while entertaining because they hold up well at room temp and go quickly. The pesto and spinach filling adds just enough savory flavor to balance the rich pastry. Honestly, I could eat the whole batch before guests even arrive!
Why You’ll Love This Puff Pastry Pinwheels Recipe
Perfect finger food. Great for holidays like Christmas and Easter, baby showers, dinner parties, or anytime you need a simple appetizer.
Easy to make. Just 30 minutes from start to finish with minimal prep, and they’re freezer-friendly if you want to plan ahead.
Customizable. You can switch up the filling with sweet or savory options depending on what you’re craving.
What are pinwheels?
Traditional pinwheel recipes are often made with flour tortillas or crescent roll dough filled with cream cheese, deli meats, or veggies, then rolled and sliced. This version uses puff pastry for a flakier, more buttery base and swaps in a savory mix of spinach, pesto, and cheese for a warm, baked twist. It’s a simple upgrade that makes them feel a little more special for parties or entertaining.
Ingredients
- Puff pastry. The flaky, buttery dough creates the perfect golden crust and gives each pinwheel its signature layers.
- Pesto. Adds rich, herby flavor and a vibrant green color that pairs well with the spinach and cheese.
- Frozen spinach. Thawed and drained, it brings texture and a savory earthiness to the filling.
- Cottage cheese. Makes the filling creamy and helps hold everything together without overpowering the other flavors.
- Shredded mozzarella or cheddar. Melts into the spinach mixture for a cheesy, gooey bite in every roll.
- Seasonings. I use salt, pepper, Italian seasoning, garlic powder, and onion powder to bring out the savory notes and deepen the flavor of the filling.
- Egg. Brushed on top before baking to give the pinwheels a glossy, golden finish.
How to Make Pinwheels with Puff Pastry
Prep the Pastry and Filling
I start by preheating the oven to 400°F and lining a baking sheet with parchment paper. While that’s heating up, I unroll the puff pastry on a lightly floured surface or sometimes right on the parchment to keep things simple. In a bowl, I mix together the thawed spinach, cottage cheese, shredded cheese, salt, pepper, Italian seasoning, garlic powder, and onion powder until it’s well combined.
Assemble the Pinwheels
Next, I spread the pesto all over the puff pastry, leaving a little border around the edges so it doesn’t ooze out.
Then I spoon the spinach mixture over the pesto and spread it out evenly. Once everything’s in place, I roll it up tightly like a jelly roll, keeping the edges as even as possible.
Slice and Bake Puff Pastry Pinwheels
Using a sharp knife, I slice the roll into about 1-inch pieces and place them cut-side down on the baking sheet. I like to brush the tops with a beaten egg to help them turn golden and glossy in the oven. They bake for about 20 to 25 minutes, or until they’re puffed up and lightly browned.
Cool and Serve
After baking, I let them cool for a few minutes so they’re easier to handle. They’re great warm or at room temperature, which makes them perfect for serving at gatherings or keeping out on a snack board.
Storing Instructions
How to Store: Let the pinwheels cool completely, then transfer to an airtight container. Keep in the fridge for up to 3 days.
How to Reheat: For best results, reheat in a 350°F oven or toaster oven for 5 to 7 minutes until warm and crispy. Avoid microwaving, as it softens the pastry.
Make-Ahead and Freeze: Assemble and slice the pinwheels, then freeze them raw on a parchment-lined baking sheet. Once solid, transfer to a freezer-safe bag or container. When ready to bake, place them directly in the oven from frozen at 400°F and add 3 to 5 minutes to the bake time.
Puff Pastry Pinwheels Variations
You can go sweet or savory with this recipe. Here are some tasty ideas:
- Ham and Cheese: Layer thinly sliced ham and shredded Swiss or cheddar for a classic, crowd-pleasing combo.
- Spinach Ricotta: Swap cottage cheese for ricotta and add a pinch of nutmeg for a richer, creamier filling.
- Sun-Dried Tomato and Feta: Use sun-dried tomato pesto instead of basil pesto and mix in crumbled feta for a Mediterranean twist.
- Mushroom and Caramelized Onion: Sauté mushrooms and onions ahead of time and mix with cheese for a deeply savoury filling.
- Sweet Nutella Pinwheels: Spread Nutella over the puff pastry and sprinkle with chopped hazelnuts before rolling.
- Apple Pie Pinwheels: Add a thin layer of apple pie filling and a dash of cinnamon for a fun dessert-style version.
Frequently Asked Questions (FAQs)
What pastry do you use for pinwheels?
For this recipe, I use store-bought puff pastry. It’s light, flaky, and easy to work with once thawed properly. You can usually find it in the frozen section near pie crusts or phyllo dough.
Can I use fresh spinach instead of frozen?
Yes, but you’ll need to cook it down first. Sauté it just until wilted, then squeeze out all the excess moisture before mixing it into the filling.
How do I keep the pinwheels from unrolling while baking?
Roll the pastry tightly and place each piece cut-side down with space between them. The egg wash also helps hold everything in place while giving a golden finish.
How far in advance can I make puff pastry pinwheels?
You can assemble and slice puff pastry pinwheels up to 1 day in advance and keep them covered in the fridge until ready to bake. For longer storage, freeze them unbaked and bake straight from frozen when needed.
DID YOU MAKE THIS PUFF PASTRY PINWHEELS RECIPE?
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Pesto and Spinach Puff Pastry Pinwheels
Equipment
- Mixing Bowl
- Spatula or spoon
- Sharp knife
- Pastry brush optional, for brushing the egg wash on top
- Rolling Pin optional
Ingredients
- 1 sheet puff pastry thawed according to package instructions
- 3 -4 tablespoons pesto store-bought or homemade
- 1/2 cup frozen spinach thawed and drained
- 1/3 cup cottage cheese
- 1/2 cup shredded mozzarella or cheddar cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 egg beaten, for egg wash
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unroll the puff pastry on a lightly floured surface or directly on parchment paper.
- Spread pesto all over the pastry, leaving about a 1/2-inch border.
- In a bowl, mix together chopped spinach, cottage cheese, shredded cheese, Italian seasoning, salt, pepper, onion and garlic powder .
- Evenly spread the spinach and cheese mixture over the pesto layer.
- Roll it up tightly from one end like a jelly roll (or cinnamon roll).
- Slice into 1-inch rounds and place them cut-side down on the baking sheet.
- Brush the tops with egg wash for a golden finish.
- Bake for 20–25 minutes, or until puffed and golden.
- Cool slightly and serve warm or at room temperature.
