Why You’ll Love This Recipe
- Easy to make with store-bought puff pastry
- Crispy, flaky, and creamy in every bite
- Perfect for parties, snacks, or brunches
- Great make-ahead appetizer option
- Freezer-friendly and easy to reheat
- Delicious served warm or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Puff pastry sheet
- Ricotta cheese
- Fresh spinach
- Parmesan cheese
- Garlic
- Olive oil
- Egg
- Salt
- Black pepper
- Italian seasoning or dried herbs
- Optional red pepper flakes
- Flour for dusting
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat and sauté the garlic for about 1 minute.
- Add the spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, combine the ricotta cheese, Parmesan cheese, cooked spinach, salt, black pepper, and Italian seasoning.
- Lightly flour a surface and roll out the puff pastry sheet slightly.
- Spread the spinach and ricotta mixture evenly over the pastry.
- Starting from one edge, tightly roll the pastry into a log.
- Chill the rolled pastry for 10–15 minutes to make slicing easier.
- Slice the log into even pinwheels and place them on the prepared baking sheet.
- Beat the egg and brush it lightly over the tops of the pinwheels.
- Bake for 18–22 minutes or until golden brown and puffed.
- Allow to cool slightly before serving.
Servings and timing
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 18 pinwheels
Variations
- Add crumbled feta cheese for extra tanginess.
- Include cooked bacon or sausage for a heartier version.
- Use kale instead of spinach for a different flavor.
- Add sun-dried tomatoes for extra richness.
- Sprinkle sesame or poppy seeds on top before baking.
- Use goat cheese instead of ricotta for a creamier filling.
Storage/Reheating
Store leftover pinwheels in an airtight container in the refrigerator for up to 4 days.
To reheat, bake in a 350°F (175°C) oven for 5–8 minutes until warmed through and crisp again. Avoid microwaving if possible, as it can soften the pastry.
These pinwheels can also be frozen after baking and reheated directly from frozen.
FAQs
Can I use frozen spinach?
Yes, frozen spinach works well. Be sure to thaw and squeeze out excess moisture first.
Do I need to thaw puff pastry before using?
Yes, puff pastry should be thawed according to package instructions before rolling.
Can I make these pinwheels ahead of time?
Yes, you can prepare and slice the roll ahead of time, then refrigerate until ready to bake.
How do I keep the pinwheels from unrolling?
Roll the pastry tightly and chill it before slicing.
Can I serve these cold?
Yes, they taste great warm or at room temperature.
What dipping sauces pair well with these pinwheels?
Marinara sauce, garlic aioli, or herbed yogurt dips pair nicely.
Can I freeze unbaked pinwheels?
Yes, freeze them on a baking tray first, then transfer to a freezer-safe container.
Why is my puff pastry soggy?
Too much moisture in the spinach filling can make the pastry soft, so drain the spinach well.
Can I add other vegetables?
Yes, mushrooms, caramelized onions, or roasted red peppers work well.
Are these suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
Conclusion
Spinach and Ricotta Puff Pastry Pinwheels are a delicious and versatile appetizer that combines flaky pastry with a creamy, savory filling. Perfect for entertaining, brunches, or quick snacks, these pinwheels are simple to prepare yet always impressive. Their crispy texture and rich flavor make them a recipe everyone will enjoy.
PrintSpinach and Ricotta Puff Pastry Pinwheels
Spinach and Ricotta Puff Pastry Pinwheels are flaky, golden bites filled with creamy ricotta, Parmesan, and seasoned spinach wrapped in buttery puff pastry. These savory pinwheels are perfect for appetizers, brunches, lunchboxes, or party platters.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18 pinwheels
- Category: Appetizer
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Italian seasoning or dried herbs
- Optional red pepper flakes
- Flour for dusting
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat and sauté the garlic for about 1 minute.
- Add the spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, combine the ricotta cheese, Parmesan cheese, cooked spinach, salt, black pepper, and Italian seasoning.
- Lightly flour a surface and roll out the puff pastry sheet slightly.
- Spread the spinach and ricotta mixture evenly over the pastry.
- Starting from one edge, tightly roll the pastry into a log.
- Chill the rolled pastry for 10–15 minutes to make slicing easier.
- Slice the log into even pinwheels and place them on the prepared baking sheet.
- Beat the egg and brush it lightly over the tops of the pinwheels.
- Bake for 18–22 minutes or until golden brown and puffed.
- Allow to cool slightly before serving.
Notes
- Frozen spinach can be used, but be sure to thaw and squeeze out excess moisture first.
- Chilling the rolled pastry before slicing helps the pinwheels keep their shape.
- Add feta cheese, goat cheese, or sun-dried tomatoes for extra flavor.
- Serve with marinara sauce, garlic aioli, or herbed yogurt dip.
- Store leftovers in the refrigerator for up to 4 days and reheat in the oven for best texture.
- These pinwheels freeze well both before and after baking.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
