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Vegan Spinach Cheese Pinwheels
5 from 63 votes

Vegan Spinach Cheese Pinwheels

These Vegan Spinach Cheese Pinwheels feature puff pastry rolled with a seasoned mixture of spinach and vegan cream cheese, spiced with herbs and garlic. Baking produces golden, flaky rolls with a creamy, savory filling that can be sliced into individual servings, making them a versatile appetizer or snack.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6
Calories: 510 kcal
Course: Appetizer
Cuisine: Vegan

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

    Cup of Yum
  1. Thaw the puff pastry if you havent already. Leave it on the counter till soft enough to handle.
  2. 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. 
  3. 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. 
  4. 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)
  5. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 510

% 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.