Can I make these pinwheels ahead of time?

Absolutely! The best move is to assemble and roll the pastry up to a day in advance. Keep it chilled, then just slice and bake when you’re ready. They’re also fantastic baked ahead and quickly reheated.

What type of vegan cream cheese works best?

A tangy, plain vegan cream cheese is ideal for both flavor and texture. Kite Hill, Tofutti, and Miyoko’s are favorites. If you prefer homemade, a quick cashew or tofu-based spread works too.

How do I prevent my pinwheels from getting soggy?

Two things: first, squeeze every drop of water from your spinach. Second, bake on parchment in a hot oven so the pastry puffs and dries out perfectly.

Can I use other greens besides spinach?

Definitely. Finely chopped kale or Swiss chard (cooked and squeezed dry) make tasty swaps. Just make sure to remove any tough stems and excess moisture.

Vegan Spinach Cheese Pinwheels Recipe

Here’s a recipe that makes busy weeknight magic: Vegan Spinach Cheese Pinwheels. These golden, flaky pastries are filled with a herb-packed, creamy spinach filling—ready to win over even the toughest critics at your table. The best part? They come together fast, bake up beautifully, and require zero complicated techniques. Whether you need a show-stopping appetizer, an easy lunch, or a savory snack to brighten up the middling hours, these pinwheels deliver deliciousness in every swirl.

Why You’ll Love This Recipe

Ridiculously Easy and Quick: From start to finish, they’re ready in under an hour (and most of that is hands-off!). Perfect for those evenings when you need something impressive without any fuss.
Mind-Blowingly Flavorful: With a lush vegan cream cheese base, loads of spinach, and a medley of fragrant dried herbs, every bite is creamy, herby, and just a tad garlicky—a true flavor party.
Crispy, Flaky, Creamy & Tender: That combo of buttery vegan puff pastry and soft cheesy filling hits all the right notes. You get crunch and melt-in-your-mouth contrast at the same time.
Versatile and Make-Ahead Friendly: Make the roll a day ahead and slice and bake right before serving. Great for gatherings, potlucks, or meal prepping.
Crowd Pleaser: Even folks who “don’t like spinach” will want seconds. These are wildly addictive!

Ingredients You’ll Need

Vegan Puff Pastry Sheets: The magic behind those golden, crisp layers. Thaw before rolling—frozen won’t work here!
Baby Spinach or Chopped Spinach: Fresh or frozen both work. It adds color, fresh flavor, and sneaks in greens in the tastiest way.
Vegan Cream Cheese: The secret weapon for a lush, cheesy texture. Go with a tangy plain variety—Kite Hill is a favorite for its creaminess.
Dried Parsley: For a clean, classic herby backdrop.
Dried Thyme and Tarragon: These give a subtle earthiness and a touch of sophistication. Don’t skip tarragon—it lifts the whole filling!
Dried Dill: Introduces a bright, almost lemony flavor, making the filling sing.
Onion Flakes & Garlic Powder: Your shortcut to all-day-cooked flavor without standing at the stove.
Salt: Essential for seasoning—taste your cream cheese first and adjust accordingly.
Cinnamon & Nutmeg: Just a dash! Sounds odd, but these spices enhance the spinach, echoing classic spanakopita flavors. Promise: it’s delicious.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to riff on this recipe? There’s plenty of room for play:

Cheese Change-Up: Switch in a vegan feta or a bit of grated vegan mozzarella for extra tang or gooeyness.
Herb Swap: Use fresh dill, parsley, or even basil if you have them—just triple the amount for fresh.
Add-ins: Try finely chopped sun-dried tomatoes, sautéed mushrooms, or caramelized onions for extra richness.
Heat It Up: Add crushed red pepper flakes, or a hint of smoked paprika for a spicy, smoky twist.
Gluten-Free: Look for gluten-free vegan puff pastry brands—don’t miss out if you’re avoiding gluten!

How to Make Vegan Spinach Cheese Pinwheels

Step 1: Thaw the Puff Pastry

If you haven’t already, let your puff pastry sit at room temperature until soft and flexible. Cold pastry will crack and break, so patience pays off here.

Step 2: Prep the Spinach

Fresh spinach: Place in a bowl, pour over boiling water, and let sit for 3 minutes. Drain and squeeze well to get rid of excess moisture.
Frozen spinach: Thaw and squeeze out every bit of water. No soggy pinwheels allowed!

Step 3: Mix the Filling

Add your drained spinach to a bowl. Mix in vegan cream cheese, all the dried herbs, onion flakes, garlic powder, salt, cinnamon, and nutmeg. Stir until you have a uniform, creamy mixture. Taste it and tweak the seasoning—this is where the flavor excitement starts!

Step 4: Roll Out the Pastry and Spread

Place one sheet of puff pastry on top of the other and roll out to a large rectangle, roughly 12 by 14–16 inches. The bigger, the more pinwheels!
Evenly spread your spinach cheese mixture right to the edges for maximum filling in every bite.

Step 5: Roll, Chill, and Slice

Roll the filled pastry up, starting from the longer side, making a tight, even log. The roll will be quite soft—so wrap it up and chill it in the fridge or freezer for about an hour. This little step makes slicing a breeze and helps those elegant swirls stay put.

Step 6: Bake to Golden Perfection

Slice the log into 1/2-inch (or thinner) rounds using a sharp serrated knife. Arrange on a parchment-lined baking sheet and bake at 400°F for 25–30 minutes, or until deep golden and puffed.

Step 7: Cool, Serve, and Savor

Allow to cool a few minutes—then serve warm or at room temperature.

Pro Tips for Making the Recipe

Squeeze Spinach Dry: If there’s one rule, it’s this: don’t leave your spinach wet! It’ll make the pastry soggy.
Taste the Filling: Every vegan cream cheese is a bit different. Taste as you mix, and feel free to add a pinch more salt or herbs as needed.
Sharp Knife for Slicing: Chill the roll, then slice with a sharp serrated knife. No smooshing allowed—clean cuts mean prettier pinwheels.
Don’t Overbake: Keep an eye on your oven the last few minutes—you want golden brown, not burnt.
Make-Ahead Magic: The filled, rolled pastry can chill in the fridge overnight. Just slice and bake when you’re ready!

How to Serve

These pinwheels are stars on their own, but here are a few ways to truly let them shine:

Appetizer Platter: Arrange with olives, roasted red peppers, and cherry tomatoes for party-perfect munching.
Lunchbox Hero: Pop a few in a container—kids (and grown-ups) adore these as a mid-day treat.
Soup’s Best Friend: Pair with a bowl of tomato basil soup for a comforting meal.
Brunch Buffet: Add them to a vegan brunch spread alongside fresh fruit and a crisp green salad.

Make Ahead and Storage

Storing Leftovers

Leftover pinwheels can be kept on the counter (covered) for a day, or refrigerated in an airtight container for up to 3 days. They’re just as craveable cold as they are warm!

Freezing

Freeze baked pinwheels in a single layer, then store in a zip-top bag for up to 2 months. For unbaked pinwheel rolls, freeze the whole log, then thaw slightly, slice, and bake when needed.

Reheating

Reheat in a 350°F oven for 5–10 minutes until crisp and warm. Skip the microwave if you want them to stay flaky.

FAQs

Can I make these pinwheels ahead of time?

Absolutely! The best move is to assemble and roll the pastry up to a day in advance. Keep it chilled, then just slice and bake when you’re ready. They’re also fantastic baked ahead and quickly reheated.
What type of vegan cream cheese works best?

A tangy, plain vegan cream cheese is ideal for both flavor and texture. Kite Hill, Tofutti, and Miyoko’s are favorites. If you prefer homemade, a quick cashew or tofu-based spread works too.
How do I prevent my pinwheels from getting soggy?

Two things: first, squeeze every drop of water from your spinach. Second, bake on parchment in a hot oven so the pastry puffs and dries out perfectly.
Can I use other greens besides spinach?

Definitely. Finely chopped kale or Swiss chard (cooked and squeezed dry) make tasty swaps. Just make sure to remove any tough stems and excess moisture.

Final Thoughts

Once you’ve tasted these Vegan Spinach Cheese Pinwheels, you’ll see why they’re a staple for busy days and special celebrations alike. Easy, packed with flavor, and open to endless twists, they turn every meal into a small celebration. Don’t be surprised if they disappear faster than you expect—go ahead and double the batch and enjoy every last flaky, creamy bite!