These Cheesy Spinach Pinwheels will make PERFECT St. Patrick’s Day appetizers 💚
It’s almost Spring!! There may be more snow days on the forecast for Denver, but I’m ready to inhale these Cheesy Spinach Pinwheels and dream of warmer weather.
It’s no secret that I love a good frozen puff pastry treat and I’m always looking for opportunities to bake with it. I usually go sweet, so I was pleasantly surprised with how much I LOVE these savory puff pastry pinwheels with cheese, spinach, and TONY’S of course!
In my recipe, I needed something more than just the cheese and spinach and Tony Chachere’s Original Seasoning is ALWAYS my go to when I need a little salt and a whole lot of flavor.
Adding the Original Seasoning brought this appetizer from kinda bland to WOW, give me 5 more!!
I’ve shouted from the mountaintops how much I love Tony Chachere’s products. And here’s another reason why… the OPTIONS. Like I said, I use the Original Seasoning in this recipe as it’s my favorite and the most used seasoning in my kitchen BUT you can also use the Lite Seasoning which has a third less sodium that the Original. So if you want to cut down on your salt without losing flavor, this is the way to go.
Tips for success –
- Make sure the thawed spinach is completely thawed and drained. We can’t have a soggy pinwheel. No thanks!!
- After rolling but before slicing, pop in the freezer for 5-10 minutes. You don’t want the puff pastry dough to be room temperature or it’ll be a pain to slice.
- Make sure you eat a few before sharing… there may not be any left 🤪
A huge thank you to Tony Chachere’s for sponsoring this post! It’s so fun to work with a brand whose products I love using and would honestly recommend!
And as always, thank you for being here! Thanks for choosing my blog to help feed your beautiful family, I know there are so many others to choose from 💖
Cheesy Spinach Pinwheels
- 1 sheet frozen puff pastry dough
- 5 oz frozen spinach thawed and drained well
- ¾ cup Monterey Jack Cheese
- ½ teaspoon Tony Chachere’s Original Creole Seasoning
- 1 egg + 1 tablespoon water
- Remove one sheet of puff pastry dough from the package (comes in a pack of 2), and let defrost on your counter for 20 minutes. Ensure frozen spinach has been thawed and drained well.
- Preheat oven to 400 degrees.
- Whisk together the egg and water and then brush on the puff pastry dough. You will have half of this mixture remaining after brushing.
- Combine thawed spinach, Monterey Jack cheese, and Tony Chachere’s Original Creole Seasoning in a medium sized bowl and mix well.
- Spread this mixture on the puff pastry dough, pressing gently to the dough.
- Starting from one side (the sheet is a square so it doesn’t matter which one), tightly roll the puff pastry, forming a pinwheel.
- If the pastry is NOT cold to the touch, add to the freezer for 5 minutes. If it is, start slicing the dough with a sharp knife into 16 pinwheels.
- Line the baking sheet with parchment paper and then line the pinwheels giving at least 2 inches between each pinwheel.
- Brush each pinwheel with egg wash and then bake for 20 minutes, or until golden.
- Let cool on a cooling rack for 5 minutes and then dig in!