Cheesy Spinach Pinwheels
Mmm…golden, flaky puff pastry wrapped around melted cheeses and hearty, garlicky spinach, shaped into cute little spirals? How perfect are these Cheesy Spinach Pinwheels!? I melted, my fiancé swooned, they were a huge hit all around.
These cute little pinwheels are a perfect appetizer to serve to any crowd – hungry football fans watching the game, special guests at your next dinner party, or even kiddos straight off the bus from school looking for a snack. You can even prep them ahead of time and freeze them to serve later (you may have to cook them a few minutes longer from a frozen state). Warning: these tasty little pastries will disappear quickly, you may want to make more than you think you’ll need! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Cheesy Spinach Pinwheels
- 1 sheet of frozen puff pastry, defrosted (such as Pepperidge Farms)
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 6 ounces fresh spinach, chopped or torn into pieces
- Sat & pepper, to taste
- 1 ½ ounces Parmesan cheese, freshly & finely grated (I shred mine on the smallest holed side of a box grater)
- 1 ounce crumbled Feta cheese
- On a clean, dry surface sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 10”x14” rectangle of even thickness.
- In a large skillet or saute pan, bring the olive oil to medium heat. Add the garlic and allow garlic to cook for about a minute. Add the spinach and stir together. Allow the spinach to cook for 2-3 minutes, stirring occasionally until wilted. Add a couple shakes of your salt & pepper shakers (or to taste). Spread the spinach evenly across the surface of the rolled out puff pastry sheet. Sprinkle the Parmesan and Feta cheeses evenly over top of the spinach, covering the entire surface of the pastry.
- With the longer side of the pastry rectangle facing you, roll the pastry by pushing forward, wrapping the ingredients into a long roll. Once the pastry is completely rolled up into a big “log,” wrap it in parchment paper or cling wrap and place it in the freezer for 30-40 minutes. This will make it easier to cut into circles.
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
- When you take the pastry roll out of the freezer, use a serrated knife to slice it into 24 even “spirals.” I find the easiest way to do this evenly is to cut the roll in half, then each of those pieces into quarters, then cut each of those pieces into thirds. Place each spiral onto the parchment lined baking sheet and bake them in the oven for 20 minutes or until lightly golden. Serve warm.
3 per (2 pinwheel) serving (P+ calculated using the recipe builder on weightwatchers.com)