Vegan Spinach Pinwheels. Creamy cheesy Spinach dip spread on puff pastry, rolled, sliced and baked to make a great Snack. Vegan Soyfree Recipe.
These Pinwheels with Vegan Puff pastry, Spinach, Vegan cream cheese, herbs and spices are Easy, Delicious, quick and everyone’s favorite!
Blanch the greens, Mix in the cream cheese, onion, garlic, tarragon, dill, parsley (yum!), spread over the pastry or tortilla. Serve as is or with some marinara. You can use store bought vegan cream cheese or make your own (see recipe notes). To make this gluten-free use a large gluten-free tortilla, spread the mixture, roll it up. Chill and slice (eg. Samosa Tortilla Pinwheels). If you can’t find vegan puff pastry, use a sturdy pie crust or make one with chilled coconut oil. You can also make this into Spinach Cheese Pizza Rolls! Use my 20 Min Pizza dough, add the filling, roll, slice, no need to refrigerate and bake.
Make these Spinach Cheese Pinwheels for the next get together!
More Snacks from the blog
- Samosa Tortilla Pinwheels – Spiced Potatoes rolled up in a tortilla
- Vegan Pizza Dip! Layers of Cashew mozz, tomato, sauce, herbed mushrooms!
- Spicy Baked Breaded Cauliflower bites with Celery Ranch.
- Baked Vietnamese Fries – Baked potato wedges topped with sweet spicy sauce, sprouts, basil and cilantro . GF
- Jalapeno Popper Dip and Jalapeno Poppers.
Vegan Spinach Cheese Pinwheels
Ingredients
- 2 vegan puff pastry sheets thawed
- 5 to 6 oz baby spinach thawed if frozen
- 8 oz plain vegan cream cheese , I use kite hill.
- 1/2 tsp dried parsley
- 1/4 tsp dried thyme
- 1/4 tsp dried taragon
- 1/2 tsp dried dill
- 1 tsp onion flakes
- 3/4 tsp garlic powder
- 1/3 tsp salt depends on the saltyness of the cream cheese
- a dash of cinnamon and nutmeg
Instructions
- Thaw the puff pastry if you havent already. Leave it on the counter till soft enough to handle.
- Add spinach to a bowl. Pour boiling water and let sit for 3 minutes, then drain and use. If using frozen, thaw squeeze excess moisture and use.
- Add the drained spinach to a bowl. Add cream cheese* (see note to make your own), herbs and spices. Mix well, taste and adjust flavor.
- Place the 1 puff pastry sheet on the other and roll it out to a 12 by 14-16 inch rectangle. Spread the spinach mixture on rolled puff pastry evenly. Roll the puff pastry to make a roll. This roll will be soft at this point. Refrigerate to harden, about 1 hour. (at this point you can leave the roll refrigerated for upto a day, then slice and bake when needed)
- Slice with a sharp knife or a serrated knife into 1/2 inch or less thickness. Place on parchment lined baking sheet and bake at 400 deg F for 25 to 30 mins or until golden. Cool for a few minutes before serving. Store on the counter for the day and refrigerated for upto 3 days.
Notes
Nutrition
Liz says
March 23, 2018 at 10:33 amThis looks great! I’m wondering if you can make the log a day ahead of time and then slice and bake before serving?
Richa says
March 23, 2018 at 10:50 amYes, keep it refrigerated for upto a day..
Monika Singh says
March 24, 2018 at 2:12 amI loved this one, as i am vegan recipe like this always delights me. Spinach’s are always special beverage. The alluring look of pinwheels shows how delicious it would be.
Karly says
March 25, 2018 at 8:04 amThese look amazing!
Elaine says
April 1, 2018 at 4:51 pmHi – can these be frozen after baking? They look fabulous and I’d like to make some (and freeze) for my elderly Mum to reheat for herself xx
Richa says
April 1, 2018 at 6:11 pmi havent tried it. i think the puff pastry might suffer a bit if frozen for too long after baking. you can check by freezing 1 pinwheel and if the texture stays fine then freeze all
Reena says
November 15, 2018 at 9:20 pmYes I slice and place on tray. Once frozen pack away. To bake slightly defrost and bake.
Raina says
October 20, 2019 at 11:32 pmHi, I saw your comment and I know it’s over a year later but I thought my experience could help, if you still needed it. I used to make these kinds of pinwheels for extra snacks when my in laws used to come stay with us and what I would do was make the log and freeze it as is (no baking). Then when i would want to use it, I’d take it out of the freezer, let it thaw first and then cut and bake them. Hope this helps. ✌️
Veggirl says
April 2, 2018 at 6:37 amExcellent tasty easy recipe the epwhole family really enjoyed. I only used one sheet of puff pastry as the recipe didn’t make enough filling for two. I also used the fresh spinach option. I did splurge ($6) and buy the kite hill brand of cream cheese. However, this required a special trip to Whole Foods. I normally shop at Trader Joe’s. I am wondering how TJs brand compares to kite hill brand. It is also a lot less expensive there. Thanks!
Cassie Thuvan Tran says
April 2, 2018 at 9:36 pmLooks delicious! I love the cashew cream cheese and Kite Hill cream cheese!
Nikki says
May 2, 2018 at 4:36 pmCan you use vegan mozzarella instead of cream cheese?
Sarah says
August 15, 2018 at 9:48 amWhere can I find vegan puff pastry shells? Does Trader Joe’s or Whole Foods carry them?
Richa says
August 15, 2018 at 11:41 amYes, there are some brands that are accidentally vegan. I use aussie bakery which i s available at whole foods.
Laura says
June 14, 2020 at 7:58 pmPillsbury puff pastry is slso vegan
Diana says
November 15, 2018 at 7:48 pmI used pastry dough that was certainly too thin. They were impossible to slice nicely. Still tasty, but they look a mess! On the plus side, they’re not overly dough-y : )
Susan says
November 18, 2018 at 5:13 amIf you’re using fresh spinach should you cook it first?
Richa says
November 20, 2018 at 11:56 pmyes cook to wilt or blanch and use
Quinn says
November 21, 2018 at 2:46 pmIf you use the tortilla do you still bake it?
Richa says
November 21, 2018 at 9:26 pmyou dont need to, you can bake for 10 mins just to heat up and seal the tortilla
Neda says
December 30, 2018 at 8:34 amThis reminds me of spanakopita, which I miss a lot since going vegan. Could I use phyllo dough here instead?
Richa says
December 30, 2018 at 11:32 pmyes. you would need to add more volume with some tofu ricotta maybe
Happyplantbasedmom says
December 31, 2018 at 3:34 pmOh. My. Goodness! These are amazing! Richa, you always make me look good!
Richa says
December 31, 2018 at 8:53 pmthanks!!
Charlotte Angel says
August 8, 2019 at 7:45 amI made these for my daughter’s 1st birthday party and they were a hit! I used homemade almond ricotta from a recipe by Skye Michael Conroy instead of cream cheese and it worked a treat. Thank you for this fancy but easy recipe!
Richa says
August 8, 2019 at 10:30 amawesome!
Rani L says
October 3, 2019 at 6:55 amDear Richa,
I love your recipes I’m pure vegetarian, gluten free I’m surely going to make this.
Thank you so much
Can I email you if I need to ask you any questions for gluten free items
Regards Rani
Richa says
October 3, 2019 at 10:11 amSure, please email me
Rebecca says
December 5, 2019 at 9:02 pmStupid question here…do you roll the dough up long or short ways?
Richa says
December 5, 2019 at 9:38 pmshort side. its easier to maintain the even roll
Kalia says
December 13, 2019 at 4:23 pmHi, I’ve made these three times and each time, the roll spreads as I cut it. What can I do to help it keep its circular shape?
Richa says
December 20, 2019 at 11:51 amhmm, seal the edges with some water, freeze for half an hour so it stiffens up a bit and then slice.
Aparna says
May 28, 2020 at 11:16 amHello Richa
Would I have to make any changes to the quantity if I wqs not using vegan options? Thank you.
Ayushi Sharma says
July 14, 2020 at 10:01 pmIts simply amazing.
Vegan Richa Support says
July 15, 2020 at 2:44 pmWhy thank you so much! 🙂
Anastasiia says
August 7, 2020 at 7:40 pmOmg! Such an awesome recipe!!! I baked my for 30 mins. I used tofutti cream cheese with a bit of kitehill cream cheese as well as i added caramelized onions (i made one day prior)= oh it’s dish to kill!! Just printed this recipe 😀
Vegan Richa Support says
August 8, 2020 at 2:28 pmI love that tofutti – thanks so much
Anastasiia says
August 7, 2020 at 7:41 pmForgot to mention… i rolled and placed into the freezer and couple hours later sliced them and so baked. Easy-Peasy!
Vegan Richa Support says
August 8, 2020 at 2:27 pmthanks for taking the time to write the great review & rating! easy – peasy – lemon -squeezy
Ankur Narang says
August 17, 2020 at 2:32 amGreat recipe . I like it allot.
Vegan Richa Support says
August 18, 2020 at 12:37 pmAwesome ! 🙏 thank you
Sandra says
December 6, 2020 at 1:26 pmMade this today. It was super yummy.
Thanks, Richa!
Richa says
December 6, 2020 at 2:31 pmAwesome
Ann says
January 26, 2021 at 10:53 pmCan these be frozen after cooking
Vegan Richa Support says
January 27, 2021 at 12:58 pmyes, when reheated after thawing the texture will be slightly different than the original but that’s ok
Abby says
March 18, 2021 at 8:40 pmCould this be made with phyllo dough as a substitute for the pastry puff?
Vegan Richa Support says
March 22, 2021 at 4:58 pmi don’t see why not
Rebecca L Thompson says
May 8, 2021 at 9:50 amI’m obsessed with these. I’ve made them twice now. The first time I added a dash of nutmeg and about 1/4 tsp cayenne pepper. Second time I added those spices, a roasted garlic clove, and one fresh scallion. Oh my LORD they’re divine.