Why You’ll Love This Recipe
- Flaky and buttery puff pastry texture
- Creamy ricotta and savory spinach filling
- Perfect for appetizers, brunch, or snacks
- Easy to prepare with simple ingredients
- Great make-ahead recipe
- Elegant presentation for entertaining
- Delicious 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
- spinach
- parmesan cheese
- garlic
- egg
- olive oil
- salt
- black pepper
Optional additions:
- mozzarella cheese
- red pepper flakes
- fresh herbs
- feta cheese
- sun-dried tomatoes
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat and cook the garlic until fragrant.
- Add the spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, combine ricotta cheese, parmesan cheese, spinach mixture, salt, and black pepper.
- Roll out the puff pastry sheet on a lightly floured surface.
- Spread the ricotta and spinach filling evenly across the pastry.
- Roll the pastry tightly into a log shape.
- Chill the rolled pastry for about 15 minutes to make slicing easier.
- Slice the log into pinwheels about 1 inch thick.
- Place the pinwheels on the prepared baking sheet.
- Brush lightly with beaten egg.
- Bake for 18–22 minutes, or until golden brown and puffed.
- Allow to cool slightly before serving.
Servings and timing
- Servings: 12 pinwheels
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
Variations
- Add feta cheese for a tangier filling.
- Include chopped sun-dried tomatoes for extra flavor.
- Use kale instead of spinach.
- Add cooked mushrooms for a heartier version.
- Sprinkle sesame seeds on top before baking.
- Make them spicy with red pepper flakes.
Storage/Reheating
Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days.
To reheat:
- Bake at 350°F for about 8 minutes until warm and crisp.
- Reheat in an air fryer for a crispier texture.
You can freeze unbaked pinwheels for up to 2 months and bake directly from frozen with a few extra minutes of baking time.
FAQs
Can I use frozen spinach?
Yes, thaw and drain it well before using.
What type of puff pastry works best?
Store-bought frozen puff pastry sheets work perfectly.
Can I make these ahead of time?
Yes, assemble the roll ahead and slice just before baking.
How do I keep the puff pastry crispy?
Bake until fully golden brown and avoid overly wet filling.
Can I add more cheese?
Absolutely. Mozzarella or feta are delicious additions.
Are these served warm or cold?
They are best served warm, but also taste great at room temperature.
Can I make them vegetarian?
Yes, this recipe is naturally vegetarian.
Why chill the pastry before slicing?
Chilling helps the pinwheels hold their shape while cutting.
Can I freeze baked pinwheels?
Yes, reheat in the oven for the best texture after thawing.
What can I serve with these pinwheels?
Soup, salad, dipping sauces, or charcuterie boards pair wonderfully.
Conclusion
Spinach and Ricotta Puff Pastry Pinwheels are a flaky and flavorful appetizer that combines creamy cheese with savory spinach in every delicious bite. Easy to prepare yet elegant enough for entertaining, these pinwheels are perfect for brunches, parties, or simple snacks. Their buttery pastry and rich filling make them a recipe everyone will love.
PrintSpinach and Ricotta Puff Pastry Pinwheels
Spinach and Ricotta Puff Pastry Pinwheels are flaky, buttery bites filled with creamy ricotta, savory spinach, and parmesan cheese. Perfect for appetizers, brunches, or snacks, these elegant pinwheels are easy to make and delicious served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 pinwheels
- Category: Appetizer
- Method: Bake
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 puff pastry sheet, thawed
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 1/2 cup grated parmesan cheese
- 2 garlic cloves, minced
- 1 egg, beaten
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 cup shredded mozzarella cheese
- Optional: red pepper flakes
- Optional: fresh herbs
- Optional: crumbled feta cheese
- Optional: chopped sun-dried tomatoes
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat and cook the garlic until fragrant.
- Add the spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, combine ricotta cheese, parmesan cheese, the spinach mixture, salt, and black pepper.
- Roll out the puff pastry sheet on a lightly floured surface.
- Spread the ricotta and spinach filling evenly across the pastry.
- Roll the pastry tightly into a log shape.
- Chill the rolled pastry for about 15 minutes to make slicing easier.
- Slice the log into pinwheels about 1 inch thick.
- Place the pinwheels on the prepared baking sheet.
- Brush the tops lightly with beaten egg.
- Bake for 18 to 22 minutes, or until golden brown and puffed.
- Allow to cool slightly before serving.
Notes
- Frozen spinach can be used if thawed and drained well.
- Add feta or mozzarella cheese for extra flavor and richness.
- Chilling the pastry before slicing helps the pinwheels keep their shape.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer for the crispiest texture.
- Freeze unbaked pinwheels for up to 2 months and bake directly from frozen.
- Serve warm or at room temperature with dipping sauces or salads.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 28 mg
