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Vegan Spinach Cheese Pinwheels

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. 

Prep Time
15 mins
Cook Time
15 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 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

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

  • 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

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

% 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.