Little Spinach Pinwheels

By inpatskitchen
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

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Vegetable|Cheese|Make Ahead|Serves a Crowd|Hors D'Oeuvre|Appetizer|Snack

Reviews (30) Questions (1)

30 Comments

Jo August 18, 2014
Could this recipe be adapted to use tortillas instead of puff pastry and not be baked, just refrigerated?
 
Author Comment
inpatskitchen August 18, 2014
I'd certainly give it a try!
 
Ceege December 24, 2013
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.
 
Author Comment
inpatskitchen December 24, 2013
You're welcome Ceege. I sure hope you enjoy!
 
steph.luv March 22, 2012
What is a good cheese substitute for the Asiago chesse?
 
Author Comment
inpatskitchen March 22, 2012
I think fontina or provolone would work...
 
michikodale January 22, 2012
I can see a nice white sauce drizzled over top....
 
Author Comment
inpatskitchen January 22, 2012
That sounds really good!! Let me know if you try It!
 
Good G. December 28, 2011
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!
 
Author Comment
inpatskitchen December 28, 2011
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!
 
BSiecke823 December 22, 2011
May I use frozen spinach in place of the fresh?
 
Author Comment
inpatskitchen December 22, 2011
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!
 
thirdchild September 16, 2011
Thinking of making this without the pepperoni since we are vegetarians. Maybe substitute mushroom or diced red peppers. Thanks for this recipe.
 
Author Comment
inpatskitchen September 16, 2011
Thank you! I think either mushrooms or red pepper would be wonderful!
 
boulangere September 8, 2011
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!)?
 
boulangere September 8, 2011
So sorry, just realized it's pepperoni. Could I still sub the pancetta?
 
Author Comment
inpatskitchen September 8, 2011
Why not? It's just for a little salt anyway...
 
boulangere September 8, 2011
Oh, thank you!
 
Author Comment
inpatskitchen September 8, 2011
I should clarify this.. I actually think bacon or pancetta would be even better than pepperoni!
 
Mirandamom December 3, 2015
So, if it's salt we're going for, I could substitute feta for the pepperoni and/or asiago to make it vegetarian?
 
Author Comment
inpatskitchen December 4, 2015
Definitely!
 
GiGi26 September 1, 2011
mmmmmmm.......need I say more? Delicious!
 
Author Comment
inpatskitchen September 2, 2011
Thanks!
 
boulangere August 31, 2011
Too cute! Too good! I'd gobble them in one sitting.
 
Author Comment
inpatskitchen August 31, 2011
Thanks! They are little gobblers!
 
fiveandspice August 31, 2011
This are so cute! And so easy. Definitely a fun idea for a party!
 
Author Comment
inpatskitchen August 31, 2011
Thanks! I like them because you can definitely make them ahead and pop a roll out of the freezer when you need them!
 
boulangere September 1, 2011
Oh, good idea.
 
Niknud August 31, 2011
Mmmm...spinach and cheese and puff pastry...oh my!
 
Author Comment
inpatskitchen August 31, 2011
Thanks!!