Easter Appetizer Puff Pastry Spinach Rolls
These puff pastry spinach rolls are cheesy, crispy, flaky, and perfect for holiday appetizers and easy party food for a crowd.
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About Puff Pastry Spinach Rolls
Here’s one of our favorite Easter recipes to serve in an Easter party food lineup or for an Easter dinner starter!
These spinach rolls have the perfect crispy texture with melty cheese and a seasoned spinach filling, making them a crowd-pleaser every time.
They’re ideal for a spread of Easter finger foods and Easter appetizers, but you can enjoy them for party appetizers throughout the year.
Whether you add them to your Easter menu or your arsenal of pinwheel appetizers, they’re sure to become a favorite!
YOU’LL LOVE THIS RECIPE BECAUSE IT’S:
- Crowd-friendly. Each roll bakes into a perfectly portioned bite, making them ideal for parties, brunch spreads, or holiday appetizers.
- Flexible and forgiving. The filling adapts easily to different cheeses, seasonings, or add-ins, so you can customize it without affecting the final texture.
- Visually impressive with minimal effort. The spiral shape and golden puff pastry create a bakery-style look using simple ingredients and straightforward steps.
Key Ingredients
For the Spinach Rolls
- Puff Pastry Sheets: Thawed store-bought sheets are the perfect shortcut for a flaky, buttery, and golden crust. Leave them on the counter for about 15 minutes before unrolling so the dough doesn’t crack or tear along the seams.
- Frozen Spinach: Thawed and thoroughly drained.
- 💡 Chef’s Secret: Getting the spinach bone-dry is the most critical step. Wrap the thawed spinach in a clean kitchen towel and squeeze it over the sink until no more moisture drops out. Excess water will steam inside the pastry, making the layers soggy instead of crisp and flaky.
- Low-Moisture Mozzarella Cheese: Shredded mozzarella provides a wonderfully gooey, melted cheese pull inside the rolls. Using the low-moisture variety is essential, as fresh mozzarella contains too much liquid and will water down the spinach filling.
- Grated Parmesan: Adds a sharp, salty, and nutty layer of savory flavor that beautifully cuts through the rich, buttery puff pastry.
For the Egg Wash
- Egg & Water: Whisked together and brushed across the tops of the rolls right before they go into the oven. The egg wash acts as a culinary glue to hold the seams together, while giving the baked puff pastry its iconic, high-gloss, and deep golden-brown shine.
Step-by-Step Recipe Instructions
Prep the Filling and Roll the Pastry
- Squeeze the spinach: Drain thawed frozen spinach and wring out any extra moisture using a mesh cloth or kitchen towel.
- Mix the cheese filling: Transfer to a medium mixing bowl, then mix in shredded sharp cheddar cheese, shredded, low-moisture mozzarella cheese, grated parmesan, garlic powder, onion powder, and salt until well combined.
- Spread the layer: Roll two sheets of thawed puff pastry dough out onto a lightly floured surface. Spread half the spinach mixture evenly onto each pastry, leaving a ½-inch border.
Shape, Slice, and Chill
- Roll into logs: Starting from the long side, roll each pastry tightly into a log. Slice into 1–1¼ inch rounds using a sharp knife. Repeat with the second pastry sheet.
- Chill the pinwheels: Place pinwheels on a parchment-lined baking sheet and refrigerate for 15 to 20 minutes.
Bake and Serve
- Preheat the oven: Preheat your oven to 400°F.
- Apply the egg wash: Once the rolls have chilled, brush the tops lightly with an egg wash (large beaten egg mix with water).
- Bake until golden: Bake 18 to 22 minutes, until puffed and deeply golden.
- Rest and set: Let rest for 5 minutes so the cheese sets before serving.
How can I reheat these and keep them crispy?
Learn my simple trick in the FAQs at the bottom of the post!
Recipe Tips and Variations
Secrets for Success
- Squeeze the spinach extremely dry. Excess moisture is the #1 cause of soggy rolls. After thawing, squeeze the spinach in a clean kitchen towel until no liquid drips out.
- Use low-moisture mozzarella. Fresh mozzarella releases too much water. Low-moisture shreds melt cleanly and help the rolls keep their shape.
- Grate cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make the filling grainy.
- Chill before baking. Refrigerate the sliced rolls for 15–20 minutes before baking to help the puff pastry hold its spiral and reduce butter runoff.
- Don’t overfill. Spread the filling in a thin, even layer. Too much filling causes cheese leakage and uneven puffing.
- Brush only the tops with egg wash. Avoid brushing the cut sides—this allows the pastry layers to puff properly.
How to Store and Freeze
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness.
Freeze unbaked pinwheels in a single layer, then transfer to a freezer bag. Bake from frozen at 400°F, adding 3–5 minutes.
Variations
- Cheese substitutions: Swap mozzarella for provolone or fontina or use all cheddar if you prefer a sharper flavor
- Spinach options: Frozen spinach works best. If using fresh spinach, sauté and cook it down completely before squeezing dry
Hungry for More?
If you liked these Puff Pastry Spinach Rolls, here are some other yummy Easter recipes we know you’ll love!
FAQs
Yes. Assemble and slice the rolls, then refrigerate for up to 24 hours before baking. Brush with egg wash just before baking.
Absolutely. Freeze unbaked pinwheels in a single layer, then transfer to a freezer bag. Bake from frozen at 400°F, adding 3–5 minutes.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer to restore crispness. For best results, air fry at 400° for 2-4 minutes!
Recipe Card
Easter Appetizer Puff Pastry Spinach Rolls
Ingredients
- 2 puff pastry sheets thawed
- 10 oz frozen spinach thawed, drained, and squeezed
- ½ cup low-moisture mozzarella cheese shredded
- 2-3 Tablespoons grated parmesan
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
Egg Wash
- 1 large egg beaten
- 1 Tablespoon water
Instructions
- Drain 10 oz thawed frozen spinach and wring out any extra moisture using a mesh cloth or kitchen towel.
- Transfer to a medium mixing bowl, then mix in ½ cup shredded sharp cheddar cheese, ½ cup shredded, low-moisture mozzarella cheese, 2-3 Tablespoons grated parmesan, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon salt until well combined.
- Roll two sheets of thawed puff pastry dough out onto a lightly floured surface. Spread half the spinach mixture evenly onto each pastry, leaving a ½-inch border.
- Starting from the long side, roll each pastry tightly into a log. Slice into 1–1¼ inch rounds using a sharp knife. Repeat with the second pastry sheet.
- Place pinwheels on a parchment-lined baking sheet and refrigerate for 15–20 minutes.
- Preheat your oven to 400°F.
- Once the rolls have chilled, brush the tops lightly with an egg wash (1 large beaten egg mix with 1 Tablespoon water).
- Bake 18–22 minutes, until puffed and deeply golden.
- Let rest for 5 minutes so the cheese sets before serving.
