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

Description

These Vegan Spinach Cheese Pinwheels are a delightful appetizer or snack featuring a creamy, herbed vegan cheese and spinach filling wrapped in crispy golden puff pastry. Simple to prepare, crowd-pleasing, and perfect for gatherings, these savory pinwheels are completely dairy-free and can be made ahead for convenience.

Ingredients

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Puff Pastry

2 vegan puff pastry sheets, thawed

Spinach-Cheese Filling

5 to 6 oz baby spinach or chopped spinach (thawed if frozen, see instructions)
8 oz plain vegan cream cheese (such as Kite Hill)
1/2 tsp dried parsley
1/4 tsp dried thyme
1/4 tsp dried tarragon
1/2 tsp dried dill
1 tsp onion flakes
3/4 tsp garlic powder
1/3 tsp salt (adjust depending on the saltiness of your cream cheese)
a dash of cinnamon and nutmeg

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Instructions

Thaw the Puff Pastry: Let the vegan puff pastry sheets sit on the counter until they are soft enough to handle, but not overly warm. This ensures easy rolling without tearing.
Prepare the Spinach: If using fresh spinach, place it in a bowl and pour boiling water over it. Let the spinach sit for 3 minutes, then drain well. If using frozen spinach, thaw completely and squeeze out all excess moisture using a clean kitchen towel or paper towel. This prevents excess water in the filling.
Mix the Filling: In a mixing bowl, combine the drained spinach, vegan cream cheese, dried parsley, thyme, tarragon, dill, onion flakes, garlic powder, salt, and a dash each of cinnamon and nutmeg. Mix thoroughly until the mixture is evenly combined. Taste and adjust seasoning if needed.
Assemble the Pinwheels: Place one puff pastry sheet on top of the other and roll them out together into a rectangle measuring approximately 12 by 14-16 inches. Evenly spread the spinach-cheese mixture over the surface of the rolled-out pastry.
Roll & Chill: Carefully roll the pastry up from one long edge to form a tight log. As it will be soft, transfer the roll to the refrigerator or freezer to firm up for about 1 hour. (The roll can also be refrigerated for up to a day before slicing and baking.)
Slice & Bake: With a sharp or serrated knife, slice the chilled roll into 1/2-inch (or slightly thinner) rounds. Place the rounds on a parchment-lined baking sheet. Bake in a preheated oven at 400°F for 25–30 minutes, or until golden and crisp.
Serve: Remove pinwheels from the oven and allow them to cool for a few minutes on the baking sheet before serving. Enjoy warm or at room temperature.

Notes

Make your own vegan cream cheese if desired for a homemade touch.
Chilling the rolled pastry helps slice clean pinwheels and prevents filling leaks.
The filling can be prepped in advance. Refrigerate the roll up to 24 hours ahead of baking.
Leftovers can be stored at room temperature for a day, and refrigerated for up to 3 days.
Reheat baked pinwheels in the oven for a few minutes to restore crispiness.

Nutrition

Serving Size: 1/6 of recipe (about 2-3 pinwheels)
Calories: 210
Sugar: 1g
Sodium: 410mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg