Little Spinach Pinwheels

By • August 31, 2011 • 30 Comments



Author Notes: A nice appetizer that is best warm but definitely good at room temperature and can be made ahead before baking and frozen until ready to use....just thaw a bit before slicing. - inpatskitcheninpatskitchen

Food52 Review: Inpatskitchen gave me a special dispensation to sub pancetta for pepperoni, as I had some of the former that needed a good home. And good home this is! Be sure to follow her instructions in step 1 to squeeze as much water as possible from the spinach. A potato ricer is indispensable here. If using a protein other than pepperoni, saute it first. And definitely follow her step 3 instruction to roll the puff pastry into a uniform rectangle. You want to make it less than 1/4-inch thick so you can get all those lovely fillings spread even wider. The great thing here is that hot is great, and room temp is lovely. In other words, you don't need a chafer to serve them! - boulangereboulangere

Makes about 20 pinwheels

  • 9 ounces fresh baby spinach leaves
  • 1/4 cup finely diced pepperoni from slices
  • 3 tablespoons mayo
  • 3 ounces softened cream cheese
  • 1/2 cup grated Asiago cheese
  • 1/4 teaspoon dried oregano
  • 1 sheet thawed puff pastry from a 17.3 ounce package
  • 1 egg beaten with 3 tablespoons water
  1. Steam the spinach with a few tablespoons of water until wilted. Cool and squeeze as dry as possible. Chop finely and place in a mixing bowl.
  2. Incorporate the pepperoni, cream cheese, mayo, Asiago and oregano into the spinach.
  3. Roll the puff pastry sheet just a bit to form a uniform rectangle. Spread the spinach mixture evenly over the pastry.
  4. Starting at the long end, roll the pastry to form a log and then refrigerate for about 20 minutes for ease in cutting. ( At this point you can wrap the log well and freeze for future use. Just partially thaw before slicing and baking. )
  5. Slice the log into about 20 half inch circles and place on a parchment lined baking sheet.
  6. Brush each pinwheel with a bit of the egg mixture and bake at 425F for 15 to 17 minutes. Serve warm or at room temperature.
Jump to Comments (30)

Comments (30) Questions (1)

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28 days ago Jo

Could this recipe be adapted to use tortillas instead of puff pastry and not be baked, just refrigerated?

Dscn3274

28 days ago inpatskitchen

I'd certainly give it a try!

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9 months ago Ceege

Thanks for sending the link to this recipe. I intend to make both the mushroom and the spinach for New Years Eve. I am sure they taste as good as they look. Will let you know how they were received at the party. Thanks again for your help.

Dscn3274

9 months ago inpatskitchen

You're welcome Ceege. I sure hope you enjoy!

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over 2 years ago steph.luv

What is a good cheese substitute for the Asiago chesse?

Dscn3274

over 2 years ago inpatskitchen

I think fontina or provolone would work...

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over 2 years ago michikodale

I can see a nice white sauce drizzled over top....

Dscn3274

over 2 years ago inpatskitchen

That sounds really good!! Let me know if you try It!

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over 2 years ago Good Groceries Mama

I just recently made a variation of these for the holidays! I used artichoke hearts (canned or frozen are great!) instead of the pepperoni since we don't eat meat. I love that you can freeze what you don't need and pull it out for guest at any given time!

Dscn3274

over 2 years ago inpatskitchen

Oh I'm so glad you enjoyed them...the artichokes sound amazing...I'll try soon. I also have Little Mushroom Pinwheels posted on this site which very good and meatless! Thanks!

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over 2 years ago BSiecke823

May I use frozen spinach in place of the fresh?

Dscn3274

over 2 years ago inpatskitchen

You sure can..just make sure you squeeze it dry...and you probably will only need about 5 or 6 ounces of the frozen. Hope you enjoy!

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almost 3 years ago thirdchild

Thinking of making this without the pepperoni since we are vegetarians. Maybe substitute mushroom or diced red peppers. Thanks for this recipe.

Dscn3274

almost 3 years ago inpatskitchen

Thank you! I think either mushrooms or red pepper would be wonderful!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

IPK, I have some pancetta that needs a good home. Could I substitute it for the bacon here for the EP test (which I was lucky enough to snag!)?

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

So sorry, just realized it's pepperoni. Could I still sub the pancetta?

Dscn3274

about 3 years ago inpatskitchen

Why not? It's just for a little salt anyway...

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, thank you!

Dscn3274

about 3 years ago inpatskitchen

I should clarify this.. I actually think bacon or pancetta would be even better than pepperoni!

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about 3 years ago GiGi26

mmmmmmm.......need I say more? Delicious!

Dscn3274

about 3 years ago inpatskitchen

Thanks!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Too cute! Too good! I'd gobble them in one sitting.

Dscn3274

about 3 years ago inpatskitchen

Thanks! They are little gobblers!

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This are so cute! And so easy. Definitely a fun idea for a party!

Dscn3274

about 3 years ago inpatskitchen

Thanks! I like them because you can definitely make them ahead and pop a roll out of the freezer when you need them!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, good idea.

Nog

about 3 years ago Niknud

Mmmm...spinach and cheese and puff pastry...oh my!

Dscn3274

about 3 years ago inpatskitchen

Thanks!!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Those are so beautiful and the perfect little appetizer. Saving and making these soon.

Dscn3274

about 3 years ago inpatskitchen

Thanks so much!