Spinach and Sundried Tomato Puff Pastry Pinwheels are a nice appetizer that would be terrific and festive-looking enough for winter holiday celebrations.
These are the perfect hand-held bites for a party. You can make a bunch of them and tuck them into a basket with a pretty cloth napkin. Everyone will be asking you for the recipe. I love that it’s an easy appetizer to make. These Spinach and Sundried Tomato Puff Pastry Pinwheels will become a favorite of yours that you’ll want to make often!
How to make Spinach and Sundried Tomato Puff Pastry Pinwheels:
A mix of frozen spinach (thawed), sundried tomatoes, mayo, Parmesan and a few spices is spread onto thawed-out prepared puff pastry dough sheets.
The puff pastry sheet is rolled up tightly, wrapped and placed into the freezer. At this point, you can choose to store the roll in the freezer and cut as needed for spur-of-the-moment appetizers. Or you can freeze for 30 minutes to let it firm up slightly and then slice and bake immediately.
1-inch slices are baked for about 20 minutes and they’re ready to eat!
Lightly golden and crisp, these are deliciously simple appetizers. You can choose to make them ahead of time and just pack them in a basket until ready to use (same day), or you can serve them fresh and warm out of the oven. These are impressive looking little treats for something so inherently easy to make, aren’t they? Enjoy!
Here are a few more recipes using puff pastry that you might like to try:
- Puff Pastry Nachos
- Baked Italian Egg Pastries
- Turkey, Mushroom and Bacon Puff Pastry Pockets
- Caramelized Apple Waffle Pastries
- Raspberry Jam Puff Pastries
- English Sausage Pastries
- Easy Apple Turnovers
- Patriotic Red, White and Blue Pastries
Spinach and Sundried Tomato Puff Pastry Pinwheels
- One 10-ounce package frozen chopped spinach, thawed
- 1/2 cup sundried tomatoes packed in oil, drained well and patted dry
- 1/2 cup mayonnaise (low fat is okay)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- One 17.3-ounce package puff pastry (2 sheets)
PREPARE THE FILLING:
- Drain the spinach well, squeezing out the moisture and pressing between layers of paper towels. In a medium bowl, stir together the spinach, sundried tomatoes, mayo, Parmesan and spices. Cover and refrigerate until ready to use.
- Thaw the puff pastry at room temperature for 30 minutes, or until it has defrosted and is easy to unfold.
- Unfold the pastry and place it on a lightly floured surface. Spread one-half of the spinach mixture evenly over a pastry sheet, leaving a 1/2-inch border. Roll up the pastry, jelly-roll fashion, pressing to seal the seam; wrap the roll in plastic wrap. Repeat the procedure with the remaining pastry and spinach mixture. Freeze the rolls for 30 minutes. Preheat the oven to 400 degrees F. Line baking sheets with parchment paper or silpat mats.
- Cut the rolls into 1/2-inch-thick slices and place 2-inches apart on the baking sheets. Bake for 20 to 25 minutes, or until golden brown.
- *Prepared rolls may be wrapped and frozen for up to three months. Cut and bake slices as needed.