Savory Spinach and Cheese Pinwheels
Oh my dear, these Savory Spinach and Cheese Pinwheels are one of those recipes that lived in my kitchen for as long as I can remember. I used to make them when the children tumbled in from play, cheeks flushed and pockets full of leaves and little treasures. There was something about the way the pastry turned golden and the cheese bubbled softly that always made them stop, sit down, and take a proper breath. I have a memory of baking these on a rainy afternoon and my youngest curled up on the kitchen floor with a storybook while the aroma wrapped around us like a warm blanket. They became our holiday nibble, the thing I would bring to church socials, to birthday gatherings, to potlucks where everyone expected a small plate with love tucked inside. They are quick enough for a busy weeknight and special enough for a celebration. This is the dish I turn to when I want to nourish someone who has had a long day, or when I want to surprise a neighbor with something small and comforting. The filling is gentle and forgiving, the pastry is a fun little roll, and if something is not perfect, oh, that is perfectly all right. The love in the making is what people remember more than the straightest spiral. So come on in, dear. Pull up a stool. We will take our time and make these together. You can do this, I know you can, and when you pass one across the table, you will feel how a simple snack becomes a memory that lingers.
Ingredients
- 2 sheets Puff pastry sheet, thawed
- 1 tablespoon All-purpose flour for dusting
- 1 large Large egg for egg wash
- 10 ounces Fresh spinach, washed and roughly chopped
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter
- 1 small Small onion, finely chopped
- 2 cloves Garlic cloves, minced
- 4 ounces Cream cheese, softened
- 1/2 cup Ricotta cheese
- 1/2 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella
- 1/2 teaspoon Salt
- 1/4 teaspoon Freshly ground black pepper
- 1/8 teaspoon Ground nutmeg
- 1/4 teaspoon Red pepper flakes, optional
Instructions
First, preheat your oven to 400 F and line a baking sheet with parchment paper. Take your puff pastry from the fridge so it can relax a little while the oven warms. There is no rush, just gentle and steady.
Now, let us wilt the spinach. Heat the olive oil and butter in a medium skillet over medium heat. Add the finely chopped onion and cook slowly until it is soft and a little translucent. You want it tender like an old lullaby, not browned. Add the garlic and let it breathe for a moment until you can smell that lovely garlicky perfume.
Add the spinach in batches, stirring each handful until it is just wilted and glossy. Spoon the spinach into a colander and press gently with the back of a spoon to remove excess moisture. We do not want a soggy roll. It will be warm and fragrant.
In a bowl, combine the softened cream cheese and ricotta. Fold in the grated Parmesan and shredded mozzarella, then add the wilted spinach and cooked onion and garlic. Season with salt, pepper, nutmeg, and the red pepper flakes if you like a little kick. Stir until everything is evenly combined. Taste a little, darling. Adjust the salt if you think it needs it.
Lightly flour your work surface and unroll one sheet of puff pastry. With your fingertips, press it gently so it is smooth and even. If the pastry feels a touch sticky, a little flour sprinkled under it will be your friend. Keep your motions soft and confident.
Spread half of the filling in a thin, even layer over the pastry, leaving a small border around the edges. Roll the pastry up from the long side, tucking as you go, so you end with a neat log. Press the seam gently to seal it.
Repeat with the second sheet and the remaining filling. If your logs are warm and soft and a little wobbly, pop them in the fridge for 10 minutes to firm up. That will make slicing much cleaner and kinder to the pastry.
When the logs are firm enough to slice, cut each into 6 slices for a total of 12 pinwheels. Place them cut side down on the prepared baking sheet with a little space between them. They will puff and breathe as they bake.
Beat the egg for the egg wash and brush each pinwheel lightly on top. This is what gives the lovely golden shine. If you missed a spot it is perfectly fine, they will still look delightful.
Bake in the preheated oven for 16 to 18 minutes, or until the pastry is golden and the cheese is softly bubbling. Oh my goodness, your kitchen should be smelling just heavenly right about now. Keep an eye so they do not overbrown.
Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack for another few minutes. They are lovely warm or at room temperature. Arrange on a platter with a small sprig of something green and a smile.
If you have any left, these keep well for a day or two in the refrigerator and can be warmed gently in a low oven. If you want to freeze some for later, flash freeze on a tray and then pack in a freezer-safe container. Label with the date and the memory you are saving.
Cooking Tips
- 💡Nana's Little Notes 1: If your dough feels sticky, sprinkle a little flour under it and on the rolling pin. Keep things cool and patient and it will behave.
- 💡Nana's Little Notes 2: To remove extra moisture from the spinach, place it in a clean tea towel or cheesecloth and squeeze gently. Too much water will make the pinwheels soggy.
- 💡Nana's Little Notes 3: If you want a little brightness, a teaspoon of lemon zest folded into the filling brings gentle light. My secret is always a tiny pinch of nutmeg to warm the cheese.
- 💡Nana's Little Notes 4: You can make the filling a day ahead. Keep it chilled and give it a gentle stir before spreading. That little bit of planning saves so much time.
- 💡Nana's Little Notes 5: For a golden finish, brush with egg wash. If you avoid eggs, a light brush of milk will also give a soft color.
Nutritional Information
Per serving
May every little spiral remind you that kindness can be folded into the simplest things. Share these pinwheels with someone who needs a smile, and let them know they are cared for. Be gentle with yourself, enjoy the moment, and wrap your family in the quiet comfort of a homemade treat.
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