Spinach Gruyere Puff Pastry Pinwheels

26 Apr

This recipe is a variation on the one that Pepperidge Farm puts on their Puff Pastry box. I have never tried either, but this one looked more appealing to me for some reason. And fancier without being any additional work.

Mixture in a bowl

Mixture on Rolled-out Puff Pastry

The key is to really defrost the puff pastry and the spinach. They are more maleable to work with when fully thawed. The rest is super easy.

Roll of Goodness

Ready to Bake

Dont they look all fancy? And they are hardly ANY work at all. I brought them for Easter Dinner this year as an appetizer. Everyone loved them.

Pile of Yum

Look at that – doesnt that look perfect for company or your next get-together?

Spinach Gruyere Puff Pastry Pinwheels


  • 1 (10 oz) package frozen chopped spinach, thawed
  • 1/2 cup shredded Gruyere cheese
  • 1/4 cup grated Parmesan cheese
    1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1 large egg
  • 1 tablespoon water
  • 1 sheet puff pastry, thawed


Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper.

Wrap the spinach in a towel or paper towels and squeeze out as much excess moisture as you can. If you don’t, the puff pastry may end up soggy.

Combine the spinach, both cheese, the salt and pepper, and garlic powder in a medium bowl. In a small bowl, beat the egg and water together.

Place the sheet of puff pastry on a lightly floured work surface. Roll it into a roughly 12×12-inch square, lifting and turning as you go to ensure it’s not sticking. Brush a thin layer of the egg wash over the surface of the puff pastry, then spread the spinach/cheese mixture in an even layer.

Roll the puff pastry like a jelly roll and pinch to seal at the seam. Cut the roll into approximately 20 1/2-inch slices and place on the prepared baking sheet. Brush the tops of each lightly with the egg wash.

Bake for about 15 minutes, or until the pinwheels are golden brown.


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