Name: Spinach and Ricotta Puff Pastry Pinwheels Recipe
Prep time: 20 min
Cook time: 16 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 cups whole milk ricotta cheese (500 grams); 10 ounces baby spinach, roughly chopped (280 grams); 1 1/2 cups shredded Gruyère cheese, loosely packed (105 grams); 1/2 cup shredded Parmesan cheese, loosely packed (35 grams); 2 teaspoons minced garlic (2 cloves); 2 Tablespoons freshly minced chives (12 grams); Red pepper flakes, to taste; Kosher salt & freshly ground black pepper, to taste; 2 sheets puff pastry, preferably all-butter, thawed (520 grams); 1 egg

Print Recipe· 3.9 from 6 reviews

If you love a snack that’s flaky, cheesy, and packed with vibrant greens, you’re going to adore this Spinach and Ricotta Puff Pastry Pinwheels Recipe. Imagine tender ricotta mixed with fresh spinach, gruyère, and Parmesan cheeses all wrapped in buttery puff pastry that bakes up golden and irresistibly crisp. These pinwheels are perfect for entertaining, an easy appetizer, or just because you deserve a delicious treat. Trust me, once you make these, they’ll become your new favorite go-to for sharing something savory and impressive with your friends and family.

Ingredients You’ll Need

A white bowl with seven separate layers: a large dollop of white cream cheese mixed with ground black pepper on the upper left, finely chopped bright green spinach on the upper right, small chopped green chives on the middle left, minced pale yellow garlic on the bottom left, a small pile of coarse white salt and red chili flakes in the center, and shredded pale yellow cheese covering the bottom center area. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic behind this Spinach and Ricotta Puff Pastry Pinwheels Recipe comes from its simple yet thoughtfully chosen ingredients. Each one plays a special role in building the perfect balance of creamy, cheesy, and fresh flavors paired with that iconic puff pastry texture.

Whole milk ricotta cheese: Use quality ricotta for creamy texture and mild tang that binds everything together beautifully.
Baby spinach: Fresh and roughly chopped, it adds color, nutrition, and a burst of vibrant flavor.
Gruyère cheese: Shredded and loosely packed, it melts smoothly for a nutty, rich taste that complements the ricotta.
Parmesan cheese: Adding sharpness and a touch of crystalline texture to deepen flavor complexity.
Minced garlic: Two cloves add just enough punch to awaken the savory blend without overpowering.
Freshly-minced chives: They offer a subtle onion-like freshness that lifts the filling.
Red pepper flakes: Used sparingly, they add a whisper of heat to keep things exciting.
Kosher salt & freshly-ground black pepper: Essential seasoning to bring all the flavors into perfect harmony.
All-butter puff pastry sheets: These create that flaky, buttery cradle for the filling, so choose good quality and thawed properly for best results.
Egg: Whisked with water to brush on the pinwheels for a glossy golden finish.

How to Make Spinach and Ricotta Puff Pastry Pinwheels Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 400°F (204°C). Line a sheet pan with parchment paper to keep those pinwheels from sticking and to make cleanup a breeze. This sets the stage for perfectly baked golden edges.

Step 2: Drain the Ricotta Cheese

This step is a game-changer. Spoon the ricotta into a square of cheesecloth or a thin kitchen towel. Gather the corners to form a pouch and firmly squeeze out any excess liquid. This helps prevent soggy pinwheels and gives you a creamy, stable filling that holds together well.

Step 3: Mix the Spinach and Cheese Filling

Transfer your drained ricotta to a medium bowl. Add the roughly chopped baby spinach, shredded gruyère, Parmesan, minced garlic, fresh chives, red pepper flakes, salt, and pepper. Stir everything until smooth and evenly combined. The colors and textures here signal a filling you’ll want to dive into right away.

Step 4: Roll Out and Spread the Filling

On a clean surface, roll out one sheet of puff pastry to a 10×12-inch rectangle. Spread half of the luscious spinach and ricotta mixture evenly over the entire sheet, making sure it reaches the edges. This even layer ensures every bite is packed with that cheesy spinach goodness.

Step 5: Form the Pinwheel Logs

Starting with the long edge facing you, carefully roll up the puff pastry into a tight log, sealing the edges as best you can. Repeat the spreading and rolling process with the remaining puff pastry and filling. This rolling method creates those classic pinwheel spirals when sliced.

Step 6: Chill the Logs

Place your formed pinwheel logs in the freezer for 15-20 minutes or refrigerate for 30-45 minutes. Cooling firms them up, making slicing easier and helping them hold their shape during baking. Patience here pays off with neat, beautiful pinwheels.

Step 7: Slice and Arrange the Pinwheels

Once chilled, grab a sharp knife and slice the logs into about 1/2-inch thick rounds. Lay 6 to 8 pinwheels spaced 2-3 inches apart on your prepared sheet pan. If you have leftover slices, pop them back in the fridge so they stay fresh until you’re ready to bake.

Step 8: Apply an Egg Wash

Whisk the egg with one tablespoon of water to create a glossy egg wash. Use a pastry brush to gently coat the tops of the pinwheels. This simple step gives them that stunning golden shine that makes them pop on any party table.

Step 9: Bake Until Golden and Flaky

Place the tray in the oven and bake for 15-16 minutes. When your pinwheels turn a beautiful golden brown with crisp, flaky layers, they’re ready to come out. Serve these warm for the best melty, flavorful experience.

How to Serve Spinach and Ricotta Puff Pastry Pinwheels Recipe

Six small, round pastry pinwheels with a green filling arranged evenly in two rows on a sheet of crumpled parchment paper. The pinwheels show visible layers with swirled green filling inside pale, doughy outer layers. They are placed on a rectangular baking sheet with raised edges, all set on a white marbled surface. The image is bright and clear, showing the texture of both the dough and the green herb filling photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a fresh contrast, sprinkle finely chopped fresh chives or a pinch of red pepper flakes over the warm pinwheels just before serving. A quick dusting of freshly grated Parmesan can add an extra savory touch that’s sure to delight.

Side Dishes

These pinwheels are super versatile. Pair them with a crisp mixed green salad tossed in a light vinaigrette to balance the richness. A bowl of tomato soup or a fresh tomato salsa also complements the cheesy filling beautifully, creating a satisfying meal or snack pairing.

Creative Ways to Present

Consider arranging these pinwheels on a wooden board with small ramekins of dipping sauces like a tangy marinara or creamy ranch. For a party, alternate spinach and ricotta pinwheels with other puff pastry bites for an eye-catching appetizer spread everyone will be talking about.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare!), store the pinwheels in an airtight container in the refrigerator. They keep well for up to 3 days, and reheating gently will bring back much of their original magic.

Freezing

You can freeze the unbaked pinwheel logs wrapped tightly in plastic wrap and then foil for up to one month. When ready to bake, thaw them overnight in the fridge, slice and bake as usual. This method lets you prep ahead for busy days or unexpected guests.

Reheating

To enjoy leftover pinwheels warm without losing crispness, reheat them in a preheated 350°F (175°C) oven for about 10 minutes. Avoid the microwave to keep that delightful flaky texture intact.

FAQs

Can I use frozen spinach instead of fresh?

While fresh baby spinach offers the best texture and flavor, using well-drained frozen spinach can work in a pinch. Make sure to thaw thoroughly and squeeze out all excess moisture before mixing it into the filling.

Is there a vegetarian option for this recipe?

This recipe is already vegetarian-friendly since it’s made with cheese and spinach. For a vegan twist, you’d need to substitute the cheeses and puff pastry with vegan versions, but the classic recipe shines as is.

What’s the best puff pastry to use?

All-butter puff pastry is my top recommendation for a rich flavor and flaky texture. It’s worth the little extra cost compared to margarine-based pastries. Remember to thaw it properly before working to prevent tearing.

Can these pinwheels be made gluten-free?

Yes, if you find a good-quality gluten-free puff pastry, this recipe can be adapted. Just follow the same steps, but keep in mind gluten-free pastry can behave a bit differently in texture and handling.

How do I prevent the pinwheels from becoming soggy?

Draining the ricotta well and chilling the rolled logs before slicing helps prevent sogginess. Also, spreading the filling evenly close to the edges and baking at a high temperature ensures a crispy, flaky exterior.

Final Thoughts

There’s something truly comforting about the buttery layers of puff pastry wrapped around a luscious spinach and cheese filling, and that’s exactly why this Spinach and Ricotta Puff Pastry Pinwheels Recipe holds a special place in my heart. Whether you’re hosting a casual get-together or simply craving an elegant snack, these pinwheels are sure to impress and satisfy. Don’t wait to try making them yourself—they’re as fun to eat as they are to share!