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Cheesy Spinach Pinwheels

A light and flaky snack that gets a little kick from Tony Chachere's Original Creole Seasoning!
Prep Time5 mins
Cook Time20 mins
Defrost Time30 mins
Total Time55 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Bridal Shower recipe, Spring recipe, St. Patrick's Day recipe, Wedding Shower recipe
Servings: 16 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!