Ingredients
Pastry
- 1 sheet puff pastry, thawed
Filling
- 1 cup frozen chopped spinach, thawed and thoroughly drained
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper
Egg Wash
- 1 egg
- 1 tbsp water
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure it’s properly heated by the time you finish prepping the pinwheels.
- Prepare the Filling: In a large bowl, combine the thoroughly thawed and drained frozen chopped spinach, shredded mozzarella, whole milk ricotta, grated parmesan, garlic powder, onion powder, red pepper flakes, kosher salt, and black pepper. Mix everything together until fully incorporated for an even filling.
- Roll Out Puff Pastry: Lightly flour your working surface to prevent sticking. Take the thawed puff pastry sheet and roll it out gently until roughly 1/4 inch thick to ensure enough surface area for filling and rolling.
- Spread Filling: Evenly spread the spinach and cheese mixture over the rolled pastry sheet, leaving about an inch of pastry free at the top and bottom edges to help seal the roll.
- Form the Pinwheels: Starting from one edge, tightly roll the pastry into a large log, gently pinching the edge to seal it shut. Use a very sharp knife to carefully slice the log into 16 to 18 pinwheel pieces, revealing the spiral of filling inside.
- Prepare for Baking: Line a large baking tray with parchment paper and place the pinwheels on it, spacing them about 1 to 2 inches apart to allow for expansion during baking. In a small bowl, whisk together 1 egg and 1 tablespoon of water to make an egg wash.
- Apply Egg Wash and Bake: Brush the tops and sides of each pinwheel generously with the egg wash to develop a beautiful golden brown crust. Bake in the preheated oven for 20 minutes or until the pinwheels are deeply golden and flaky. Remove from the oven and let cool slightly before serving.
Notes
- Ensure you drain the thawed frozen spinach well to prevent soggy pastry.
- You can swap whole milk ricotta for part-skim ricotta to lower fat content.
- Use a sharp knife or a serrated bread knife to cut clean pinwheel slices without squashing the roll.
- Serve warm for the best flavor and texture.
- Pinwheels can be made ahead and refrigerated; reheat in the oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
