
Appetizers
Spinach Cream Cheese Puff Pastry Pinwheels
The fun shape and color of these pinwheels make them kid-friendly — a welcome trick for getting young ones to eat their greens! Pack a few into a lunchbox, offer them as an afterschool snack, or serve them as hors d’oeuvres at a cocktail party.

Prep
15 minutes
Cook
25 minutes
Servings
20 pinwheels
Level
Easy
Ingredients
- 2 puff pastry sheets, thawed
- 3 Tablespoons Challenge Dairy Butter
- 1 onion, sliced
- 2 cloves of garlic, chopped
- 1 pound fresh spinach, stems removed
- black pepper
- 8 ounces Challenge Dairy Cream Cheese
- ½ teaspoon dried thyme
- ½ teaspoon dried tarragon
- ½ teaspoon dried dill
- ½ teaspoon salt
Directions
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1Set puff pastry on the counter to thaw.
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2Melt butter in a large frying pan over medium heat. Add the onions, stir frequently and cook until soft and golden.
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3Meanwhile, wash the spinach, dry thoroughly, then roughly chop.
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4Once onions are done, add the garlic to the pan and cook until fragrant, about 30 seconds.
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5Add spinach to pan, season with black pepper, and cook by turning constantly with tongs until the spinach is wilted.
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6Add spinach, cream cheese, herbs, onion flakes, and salt to a large bowl. Mix well with a fork.
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7Once puff pastry is soft enough to handle, unfold sheets and place on lightly floured surface.
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8Divide cream cheese mixture between two puff pastry sheets, lightly spreading over entire surface.
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9Beginning with one edge, roll each pastry sheet into a log. Place rolls on a parchment lined baking sheet and refrigerate for at least 30 minutes.
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10Preheat oven at 400º F.
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11Remove rolls from refrigerator and slice into ½ slices. Place slices back on parchment lined baking sheet and bake for about 25 minutes or until golden. Let cool for a few minutes, and serve warm. Pinwheels can be refrigerated for 2-3 days and can be served cold as well.
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!If using frozen spinach, allow to thaw and then squeeze to remove excess moisture. Recipe calls for about 1 cup of cooked spinach.