Vegan Spinach Pinwheels
Flaky puff pastry filled with creamy, herbed vegan cheese and spinach, baked to golden perfection. These pinwheels are a high-protein, fiber-rich snack that’s quick, freezer-friendly, and perfect for parties, lunchboxes, or everyday snacking.
Equipment
- 2 sheets vegan puff pastry, thawed
- Mixing bowl, medium
- Sharp knife or serrated knife
- Baking sheet
- Parchment paper
Ingredients
- 2 sheets vegan puff pastry thawed
- 5 –6 oz baby spinach fresh or thawed if frozen
- 8 oz plain vegan cream cheese or cashew cream cheese
- ½ tsp dried parsley
- ¼ tsp dried thyme
- ¼ tsp dried tarragon
- ½ tsp dried dill
- 1 tsp onion flakes
- ¾ tsp garlic powder
- ⅓ tsp salt adjust to taste
- A pinch of cinnamon
- A pinch of nutmeg
Instructions
- Prepare the Puff Pastry: Start by removing the vegan puff pastry sheets from the freezer. Allow them to thaw completely at room temperature until they are soft and pliable but not sticky. This usually takes around 20–30 minutes. The pastry should be easy to roll out without cracking. If it feels cold or firm, leave it on the counter a bit longer to avoid tearing during assembly.
- Cook or Thaw the Spinach: If using fresh spinach, place it in a heatproof bowl and pour boiling water over it. Let the spinach wilt for about 3 minutes, then drain it thoroughly using a fine mesh strainer. Press gently to remove excess water. For frozen spinach, ensure it is fully thawed and squeeze out all moisture with a clean kitchen towel or paper towels. Removing excess liquid is crucial to prevent the pinwheels from becoming soggy.
- Make the Spinach-Cheese Filling: Transfer the drained spinach to a medium mixing bowl. Add the vegan cream cheese (or homemade cashew cream cheese) to the spinach. Sprinkle in the dried herbs: parsley, thyme, tarragon, and dill. Add the onion flakes, garlic powder, salt, cinnamon, and nutmeg. Mix thoroughly with a spatula or spoon until the mixture is smooth, creamy, and evenly seasoned. Taste the filling and adjust seasoning if needed. The filling should have a balanced flavor—herbaceous, slightly savory, and aromatic.
- Roll Out the Puff Pastry: Place one puff pastry sheet on a lightly floured or parchment-lined surface. Lay the second sheet on top and gently roll both together with a rolling pin to create a uniform rectangle, approximately 12 × 14–16 inches. Ensure the thickness is even across the sheet to guarantee consistent baking. Avoid over-rolling, as the layers may separate.
- Spread the Filling: Evenly spread the prepared spinach-cheese mixture over the surface of the rolled puff pastry, leaving about 1/2 inch border around the edges. Use the back of a spoon or a small offset spatula to smooth it into an even layer. This will ensure every bite contains a consistent filling and makes the final pinwheels visually appealing.
- Roll the Pastry into a Log: Starting from one of the longer edges, carefully roll the puff pastry into a tight log, keeping the filling inside. Roll slowly to prevent the filling from spilling out. The log will be soft and slightly flexible at this point. Once rolled, pinch the seam gently to seal.
- Chill or Freeze the Log: Place the rolled log on a plate or tray and refrigerate for at least 1 hour to firm up. Chilling makes slicing much easier and prevents the pinwheels from collapsing. If you’re short on time, you can also freeze the log for 15–20 minutes to harden slightly. For meal prep, you can refrigerate for up to a day before slicing.
- Slice the Pinwheels: Remove the chilled log from the refrigerator. Using a very sharp knife or a serrated knife, slice the log into 1/2-inch thick rounds. Cut slowly and evenly to maintain the spiral shape. Each slice should hold together firmly without flattening. Place the slices on a parchment-lined baking sheet, leaving a small space between them to allow for puffing during baking.
- Bake the Pinwheels: Preheat the oven to 400°F (200°C). Bake the pinwheels in the preheated oven for 25–30 minutes or until the pastry is golden brown and puffed. Keep an eye on them toward the end of baking to avoid over-browning. The pinwheels should have a crispy, flaky exterior with a creamy, flavorful spinach-cheese interior.
- Cool and Serve: Once baked, remove the pinwheels from the oven and allow them to cool for a few minutes on the baking sheet. This helps them set slightly and makes them easier to handle. Serve warm as a snack, appetizer, or party treat. They can also be stored at room temperature for the day or in the refrigerator for up to 3 days. Reheat gently before serving if desired.
- Optional Flavor Variations: To customize the pinwheels, consider adding finely chopped sun-dried tomatoes, pickled jalapeños, or fresh herbs to the spinach filling. For a gluten-free version, use gluten-free tortillas instead of puff pastry and bake for 10–15 minutes after slicing.
- Freezing and Make-Ahead Tips: These pinwheels freeze beautifully. You can either freeze the rolled log whole in an airtight container or slice and freeze the unbaked pinwheels on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time. This makes them an excellent make-ahead snack for busy days or last-minute gatherings.
Notes
- Ensure all excess moisture is removed from spinach to prevent soggy pinwheels.
- Use a sharp knife or serrated knife for clean, even slices.
- Chilling the rolled log before slicing ensures the pinwheels hold their shape during baking.
- For gluten-free variation, substitute puff pastry with gluten-free tortillas and reduce baking time to 10–15 minutes.
- Pinwheels can be customized with extras like sun-dried tomatoes, roasted red peppers, or pickled jalapeños.
- Freezing the log or individual slices is an excellent make-ahead option; bake directly from frozen, adding a few extra minutes.
- Adjust herbs and spices to taste; a pinch of nutmeg and cinnamon adds warmth and depth.
- Cashew cream cheese can be used for a softer, homemade vegan filling.
