Flaky Spinach and Ricotta Puff Pastry Pinwheels

Flaky layers, earthy spinach, cheesy filling? These spinach and ricotta puff pastry pinwheels are the most delicious, crowd-pleasing appetizer for parties and holidays! With just a handful of ingredients, they come together quickly for an easy and elegant hors d’oeuvre. And you can freeze them for later! Seriously, I could eat 100 of these bites.

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 40 pinwheels

Calories: 87 kcal per serving

Ingredients

2 cups - whole milk ricotta cheese
10 ounces - baby spinach
1 ½ cups - gruyère cheese
½ cup - Parmesan cheese
2 teaspoons - garlic
2 tablespoons - freshly-minced chives
red pepper flakes
salt and black pepper
2 sheets - puff pastry
1 - egg

Instructions

Preheat the oven to 400°F (204°C). Line a sheet pan with parchment paper.
Spoon the ricotta cheese into the middle of a square of cheese cloth or a thin, clean kitchen towel. Gather the corners of the cheese cloth/towel to create a pouch. Squeeze the ricotta to remove as much extra liquid as possible.
Place the drained ricotta into a medium bowl. Add the spinach, gruyère, parmesan, garlic, chives, red pepper flakes, salt, and pepper. Stir until smooth.
Next, roll one sheet of puff pastry into a 10×12-inch rectangle. Spread half of the filling over the puff pastry sheet all the way to the edges. Starting with the long end towards you, tightly roll the puff pastry into a long log. Repeat with the remaining puff pastry and filling.
Freeze the pinwheel logs for 15-20 minutes or refrigerate for 30-45 minutes. Once the logs are chilled, use a sharp knife to cut the logs into 1/2-inch slices. Line 6-8 pinwheels on the prepared sheet pan 2-3 inches apart. Refrigerate the remaining pinwheels for later.
In a small bowl, whisk the egg with 1 Tablespoon of water to make an egg wash. Using a pastry brush, brush the pinwheels with the egg wash.
Bake for 15-16 minutes until the pinwheels are flaky and golden-brown. Repeat with the remaining pinwheels and serve them warm. Enjoy!

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