Spinach & Sun-Dried Tomato Puff Pastry Pinwheels Recipe

Looking for a savory snack that’s flaky, golden, and bursting with flavor?
These Spinach & Sun-Dried Tomato Puff Pastry Pinwheels are a bite-sized delight that combine Mediterranean flavors in a buttery, crisp swirl.

Perfect for parties, brunches, picnics, or a cozy snack at home — they’re easy to make, beautiful to serve, and disappear fast! 🥐💚

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🧂 Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 cup fresh spinach, chopped
• ¼ cup sun-dried tomatoes, finely chopped
• 2 tbsp pine nuts (optional)
• ½ cup shredded mozzarella or crumbled feta
• 1 egg, beaten (for egg wash)
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp fresh parsley or basil, chopped
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp red chili flakes (optional, for a kick)

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👩‍🍳 Step-by-Step Instructions

1. Prepare the Filling

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Stir in spinach and cook until just wilted. Remove from heat and let it cool slightly.

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2. Mix the Ingredients

In a bowl, combine cooked spinach, sun-dried tomatoes, pine nuts, cheese, herbs, and seasonings.
Mix everything well to create a savory, colorful filling.

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3. Roll Out the Puff Pastry

On a lightly floured surface, roll out your puff pastry into a rectangle.
Spread the filling evenly across the dough, leaving a small border along the edges.

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4. Roll and Slice

Carefully roll the pastry into a tight log starting from the long side.
Using a sharp knife, slice into ½-inch thick pinwheels for even baking.

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5. Bake the Pinwheels

Place slices on a parchment-lined baking sheet.
Brush tops with beaten egg for that golden finish.
Bake at 400°F (200°C) for 15–18 minutes or until puffed and crisp.

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6. Cool and Serve

Let the pinwheels cool slightly before serving.
Garnish with fresh herbs if desired — and serve warm or at room temperature with a dipping sauce!

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🌿 Pro Tips

• Thaw puff pastry in the fridge overnight for best results.
• Use oil-packed sun-dried tomatoes for extra flavor.
• Lightly toast pine nuts for a nutty crunch.
• Avoid overfilling — too much filling can cause leaks.
• Pair with marinara, garlic yogurt dip, or pesto for a perfect bite.

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🧀 Variations You Can Try

• Swap spinach for kale or arugula.
• Try goat cheese or cream cheese instead of feta.
• Add chopped olives or roasted red peppers for a Mediterranean twist.
• Go spicy with jalapeños or chili paste.
• Make a breakfast version with scrambled eggs and bacon bits!

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❄️ Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness.
• Avoid microwaving (it softens the pastry).
• Freeze unbaked pinwheels and bake straight from frozen when needed.

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🥗 Nutrition (Per 2 Pinwheels)

• Calories: 190
• Carbs: 14 g
• Fat: 12 g
• Protein: 5 g

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💬 Final Thoughts

Crispy on the outside, creamy on the inside, and bursting with Mediterranean flavor — these Spinach & Sun-Dried Tomato Puff Pastry Pinwheels are the kind of snack that makes everyone reach for seconds.

They’re proof that simple ingredients can create extraordinary flavor.
Perfect for any occasion — from brunch platters to game-night appetizers!