Vegan Spinach Cheese Pinwheels
User Reviews
5
Vegan Spinach Cheese Pinwheels
Description
The recipe begins by thawing vegan puff pastry, then preparing a filling from drained cooked spinach mixed with vegan cream cheese and a blend of dried herbs including parsley, thyme, tarragon, dill, onion flakes, garlic powder, salt, and warming spices like cinnamon and nutmeg. This filling is spread evenly over stacked pastry sheets rolled out to a large rectangle.
The pastry is then rolled tightly into a log, chilled for about an hour to firm up, and sliced into half-inch pinwheels. Baking at 400 °F until golden brown crisps the exterior while the filling remains creamy and flavorful. The combination creates a contrast between a flaky, buttery crust and a rich, herb-infused filling.
These pinwheels suit serving as finger foods at gatherings or as a light savory snack. They can be stored and reheated, and variations like adding sundried tomatoes or pickled jalapeños allow customization of the flavor profile.
Notes describe adaptations for gluten-free versions using tortillas and guidance on freezing the dough log or slices for make-ahead convenience. A cashew cream cheese alternative is also suggested for the filling with tips for longer chilling to slice well.
Ingredients
- 2 vegan puff pastry sheets thawed
- 5 to 6 oz spinach thawed if frozen, baby or chopped
- 8 oz vegan cream cheese I use kite hill, plain
- 1/2 tsp parsley dried
- 1/4 tsp thyme dried
- 1/4 tsp tarragon dried
- 1/2 tsp dill dried
- 1 tsp onion flakes
- 3/4 tsp garlic powder
- 1/3 tsp salt depends on the saltyness of the cream cheese
- cinnamon a dash of
- nutmeg a dash of
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
- For a gluten-free option, use gluten-free tortillas, spread the filling, chill, slice, brush with oil, and bake for 10 to 15 minutes.
- You can freeze the sealed roll log in an airtight container or freeze unbaked slices for up to three months and bake when needed.
- Variations include adding chopped sundried tomato or pickled jalapeños to the filling for different flavor notes.
- If making cashew cream cheese instead of vegan cream cheese, chill the log longer to help it slice cleanly as this alternative is softer.
- The recipe yields six servings with two pinwheels per serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
