Vegan Spinach Cheese Pinwheels
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5.0
63 reviews
Excellent
Vegan Spinach Cheese Pinwheels
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Vegan Spinach Pinwheels. Creamy cheesy Spinach dip spread on puff pastry, rolled, sliced and baked to make a great Snack. Vegan Soyfree Recipe. Makes 12 to 14 rolls.
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Ingredients
- 2 vegan puff pastry sheets thawed
- 5 to 6 oz baby spinach or chopped spinach, thawed if frozen
- 8 oz plain vegan cream cheese , I use kite hill.
- 1/2 tsp dried parsley
- 1/4 tsp dried thyme
- 1/4 tsp dried taragon
- 1/2 tsp dried dill
- 1 tsp onion flakes
- 3/4 tsp garlic powder
- 1/3 tsp salt depends on the saltyness of the cream cheese
- a dash of cinnamon and nutmeg
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Instructions
- Thaw the puff pastry if you havent already. Leave it on the counter till soft enough to handle.
- Add fresh spinach to a bowl. Pour boiling water and let sit for 3 minutes, then drain and use. If using frozen, thaw , squeeze excess moisture and use.
- Add the drained spinach to a bowl. Add cream cheese* (see note to make your own), herbs and spices. Mix well, taste and adjust flavor.
- Place the 1 puff pastry sheet on the other and roll it out to a 12 by 14-16 inch rectangle. Spread the spinach mixture on rolled puff pastry evenly. Roll the puff pastry to make a roll. This roll will be soft at this point. Refrigerate or freeze to harden, about 1 hour. (at this point you can leave the roll refrigerated for upto a day, then slice and bake when needed)
- Slice with a sharp knife or a serrated knife into 1/2 inch or less thickness. Place on parchment lined baking sheet and bake at 400 deg F for 25 to 30 mins or until golden. Cool for a few minutes before serving. Store on the counter for the day and refrigerated for upto 3 days.
Notes
- To make this gluten-free, use gluten-free tortillas, spread the spinach mixture, chill and slice. Brush with oil and bake for 10- 15 mins.
- Make ahead: Freeze the sealed roll log in an airtight container or slice the log and freeze unbaked slices for upto 3 months. Bake when needed.
- Flavor variations: add chopped sundried tomato or chopped pickled jalapeño.
- Make this with Cashew Cream Cheese*: If you dont have vegan cream cheese, use 1 cup thick cashew cream (1 cup soaked cashews blended with 1/2 cup water), add 1 tbsp refined coconut oil, a tsp of lemon juice 1 tsp vinegar, mix in and use. The cashew cream cheese will be softer, so hill the log for longer to slice well.
- Nutrition is 1 of 6 serves (2 rolls per serving)
Nutrition Information
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Calories
510kcal
(26%)
Carbohydrates
39g
(13%)
Protein
9g
(18%)
Fat
39g
(60%)
Saturated Fat
7g
(35%)
Sodium
462mg
(19%)
Potassium
221mg
(6%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
2660IU
(53%)
Vitamin C
8.6mg
(10%)
Calcium
63mg
(6%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 39g | 60% |
| Saturated Fat | 7g | 35% |
| Sodium | 462mg | 19% |
| Potassium | 221mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 2660IU | 53% |
| Vitamin C | 8.6mg | 10% |
| Calcium | 63mg | 6% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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