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Spinach and Mushroom Pinwheels

Delicious Spinach and Mushroom Pinwheels served on a plate

Delicious puff pastry pinwheels filled with savory mushrooms and creamy spinach, perfect for any gathering.

Ingredients

Scale
  • 1 sheet Puff Pastry (approx. 10×15 inches, thawed)
  • 1 tablespoon Olive Oil
  • 8 ounces Cremini Mushrooms, finely chopped
  • 1/2 small Yellow Onion, diced finely
  • 2 cloves Garlic, minced
  • 10-ounce package Frozen Chopped Spinach, thawed and drained
  • 8 ounces Cream Cheese, at room temperature
  • 1/2 cup Parmesan Cheese, freshly grated
  • 1/2 cup Mozzarella Cheese, freshly shredded
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 large Egg, for egg wash

Instructions

  1. Thaw the spinach and wring out excess water; set aside.
  2. In a skillet over medium heat, warm the olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for 1 more minute.
  3. Add chopped mushrooms to the skillet and cook until browned and moisture evaporates, about 5-7 minutes.
  4. In a large bowl, blend cream cheese, Parmesan, mozzarella, oregano, salt, and pepper. Fold in cooled mushroom mixture and spinach.
  5. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  6. On a lightly floured surface, unfold puff pastry and roll to about 1/8 inch thick.
  7. Spread the filling over the pastry, leaving a 1-inch border.
  8. Roll the pastry tightly from one edge, sealing the edge with a little water or egg wash.
  9. Wrap in plastic wrap and chill for 20-30 minutes.
  10. Slice into 1/2 to 3/4-inch rounds.
  11. Arrange pinwheels on the baking sheet, brush with egg wash, and bake for 18-22 minutes until golden brown.
  12. Let cool for a few minutes before serving.

Notes

Store leftovers in an airtight container for 2-3 days in the refrigerator. For best results, reheat in an oven.

Nutrition

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