Picture golden spirals emerging from the oven, their flaky layers crackling as ribbons of emerald spinach and creamy ricotta peek through. Imagine the buttery aroma mingling with garlic and lemon zest, a warm, cozy hug that invites everyone to the kitchen.
Pinwheels like these matter to me because they turn simple ingredients into moments: a platter set down and suddenly the conversation brightens, the room slows, and hands reach in unison.
They’re a small effort with big comfort, perfect for busy weeknights when you need something quick-yet-special, Sunday suppers alongside a salad, or as a breezy appetizer when friends drop by.
Once, these saved my sanity when unexpected guests arrived—I had puff pastry in the freezer, ricotta in the fridge, and twenty minutes later the house smelled like an Italian bakery and the stress was gone. Ready? Let’s cook!
Why You’ll Love It
- Delivers creamy, garlicky richness with herby, lemony brightness
- Bakes up ultra flaky, golden, and irresistibly crisp
- Freezes beautifully for quick make-ahead appetizers
- Uses simple ingredients and minimal equipment
- Slices cleanly after a quick chill for neat presentation
Ingredients
- 1 sheet puff pastry, thawed — keep cold for best puff (choose all-butter if possible)
- 1 tbsp olive oil — for sautéing (use extra-virgin)
- 1 small onion, finely chopped — sauté until translucent (sweet or yellow)
- 2 cloves garlic, minced — adds aroma (freshly minced)
- 6 cups fresh spinach, packed — wilts down markedly (baby spinach)
- 1/2 tsp kosher salt, divided — seasons in stages (Diamond Crystal)
- 1/4 tsp black pepper — for gentle heat (freshly ground)
- 1/4 tsp red pepper flakes, optional — subtle kick (adjust to taste)
- 1 cup whole-milk ricotta cheese — creamy binder (drain if watery)
- 1/2 cup Parmesan cheese, finely grated — savory lift (use Parmigiano Reggiano)
- 1 large egg, beaten — enriches filling (room temperature)
- 1 tsp lemon zest, finely grated — brightens flavor (organic if possible)
- 1 tbsp fresh parsley, chopped — fresh herbal note (flat-leaf)
- 1 tbsp fresh basil, chopped — aromatic sweetness (tender leaves)
- 1 large egg, beaten (for egg wash) — gloss and color (separate from filling egg)
- 1 tsp water (for egg wash) — thins for easy brushing (cold)
- 2 tsp sesame seeds, optional — nutty crunch (to top)
- 2 tsp poppy seeds, optional — speckled finish (to top)
Step-by-Step Method
Preheat & Prep Pan
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Gather all equipment and ingredients. Thaw puff pastry until pliable but still cold. Beat two eggs in separate small bowls (one for filling, one for egg wash). Measure spices, cheeses, herbs, and lemon zest to streamline assembly.
Sauté Aromatics
Warm olive oil in a small skillet over medium heat. Add finely chopped onion and sauté until translucent, 3 to 4 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Avoid browning to keep flavors sweet and balanced. Remove from heat to prepare for wilting spinach.
Wilt & Drain Spinach
Add spinach to the skillet with 1/4 teaspoon salt. Cook, tossing, until wilted, 2 to 3 minutes. Transfer to a colander and cool slightly. Squeeze out as much moisture as possible with a spoon or clean towel. Excess liquid makes pinwheels soggy, so press firmly until very dry.
Whisk Ricotta Filling
In a medium bowl, whisk ricotta, Parmesan, remaining 1/4 teaspoon salt, black pepper, red pepper flakes, lemon zest, parsley, basil, and one beaten egg until smooth. Aim for a creamy, spreadable mixture. Adjust seasoning to taste. Keep the bowl nearby for easy folding of the spinach.
Fold In Spinach
Chop the drained spinach finely. Fold it into the ricotta mixture until evenly distributed with no clumps. Scrape the bowl to incorporate everything. The filling should be cohesive and not watery. If loose, add a tablespoon more Parmesan to firm it slightly.
Roll Out Pastry
Lightly flour the counter. Roll the puff pastry to an even 10×12 inches, smoothing cracks with the rolling pin. Work quickly to keep the dough cold. Dust off excess flour. Align the pastry so a long edge faces you, which helps achieve a tight, uniform roll.
Spread & Leave Border
Spread the spinach ricotta filling evenly over the pastry using an offset spatula. Leave a 1/2-inch clean border along one long edge to seal the roll. Keep the layer smooth and consistent to promote even baking. Avoid overfilling to prevent leaks.
Roll & Seal Log
Start from the long edge opposite the border and roll tightly into a log. Brush the clean border lightly with water and press to seal. Place the log seam-side down. If the pastry softens, briefly refrigerate to firm. A tight roll creates neat spirals.
Chill For Slicing
Transfer the log to the freezer for 10 minutes. Chilling firms the pastry and filling for cleaner cuts and better shape retention. Meanwhile, mix the remaining beaten egg with water to make an egg wash. Prepare seeds, if using, for quick topping.
Slice Even Rounds
Using a sharp knife, slice the chilled log into 12 even pieces. Clean the blade between cuts for neat edges. Arrange pinwheels cut-side up on the prepared baking sheet, spacing them about 1 inch apart. Make certain the seams are oriented to prevent unrolling.
Brush & Top
Brush tops and sides lightly with the egg wash for shine and color. Sprinkle sesame seeds or poppy seeds if desired. Avoid heavy coatings that can burn. Double-check spacing to promote airflow and even puffing during baking.
Bake To Golden
Bake for 18 to 22 minutes, until puffed and deep golden brown. Rotate the pan halfway if needed for even color. The pastry should be crisp and flaky with set centers. If baking from frozen, add 2 to 3 minutes to the time.
Cool & Serve Warm
Cool on the baking sheet for 5 minutes to set layers. Transfer pinwheels to a rack and rest another 5 minutes. Serve warm, optionally with marinara for dipping. For leftovers, re-crisp in a 375°F oven for 6 to 8 minutes to restore crunch.
Ingredient Swaps
- Ricotta: use cottage cheese (blended for smoothness) or drained Greek yogurt; for dairy-free, almond or tofu “ricotta.”
- Parmesan: Pecorino Romano or Grana Padano; dairy-free hard-style vegan cheese or nutritional yeast (2–3 tbsp) for umami.
- Puff pastry: pizza dough or crescent roll dough; gluten-free puff pastry for GF.
- Spinach: thawed frozen spinach (10 oz, well wrung), kale or Swiss chard (sautéed and chopped).
- Onion/garlic: scallions or shallot; 1/2 tsp garlic powder if fresh is unavailable.
- Herbs: swap basil/parsley with dill, chives, oregano, or dried Italian seasoning (1–1.5 tsp total).
- Egg (in filling/wash): for wash use milk/cream or oil; for binding use a flax egg (1 tbsp ground flax + 3 tbsp water) or skip if filling is thick.
- Lemon zest: a splash of lemon juice or 1/2 tsp white wine vinegar.
- Seeds on top: everything bagel seasoning, grated cheese, or omit for budget/simple.
You Must Know
Doneness • If the centers look pale or layers seem doughy, leave them in until the pastry is uniformly deep golden with visible flaky separation and the bottoms are crisp to the tap; usually 20–24 minutes depending on oven hot spots.
Troubleshoot • When the filling leaks or pinwheels unwind, chill the filled log longer (15–20 minutes) and slice with a very sharp, long knife using gentle sawing; cold, firm pastry and clean cuts keep spirals tight and prevent blowouts.
Avoid • To prevent sogginess, press spinach until it no longer weeps when squeezed and the clumps feel almost dry; aim to remove at least 1/4 cup liquid from the skillet batch or until paper towels stay mostly dry.
Scale • For party trays, double the recipe but bake on two sheets, one rack position apart, rotating front-to-back at the 10-minute mark; expect total time per batch to stretch by 2–4 minutes as the oven recovers.
Flavor Boost • For a brighter, savory pop, add 1–2 tablespoons finely chopped sun-dried tomatoes (oil-packed, blotted) and a pinch more lemon zest (up to 1 1/2 teaspoons total); you’ll taste tangy-sweet hits in every bite without loosening the filling.
Serving Tips
- Serve warm with marinara or vodka sauce for dipping.
- Plate on a wooden board with olives, salami, and roasted peppers.
- Garnish with grated Parmesan and lemon zest for brightness.
- Pair with a crisp Pinot Grigio or sparkling water with lemon.
- Offer a yogurt-herb dip: Greek yogurt, dill, lemon, garlic.
Storage & Make-Ahead
Store baked pinwheels airtight in the fridge for 3–4 days.
Re-crisp at 375°F for 6–8 minutes.
Assemble the filled log up to 12 hours ahead and refrigerate.
For longer storage, freeze the unbaked log up to 1 month.
Slice from frozen and bake, adding 2–3 minutes.
Reheating
Reheat gently: oven at 350°F for 6–8 minutes to re-crisp.
Microwave 20–30 seconds, then briefly oven-toast if needed.
Stovetop skillet over low heat 3–5 minutes, covered, to warm without drying.
Ferragosto Picnic Favorite
Once you’ve got them crisp again, these Spinach Ricotta Pinwheels make the perfect Ferragosto picnic bite—golden spirals that flake at the touch and release a whisper of lemon, basil, and warm garlic.
I pack them still warm, wrapped in parchment, so they keep their puff and that whispery crunch. On a sunlit blanket, I set them beside sweet cherry tomatoes, briny olives, and chilled peaches.
You take a bite, and the ricotta turns silky against the flaky layers, a hint of heat from red pepper, sesame seeds popping softly.
I like a small jar of marinara for dipping—just enough to gloss each swirl. They disappear fast, so I always bring extra and a crisp white wine or sparkling water. Buon Ferragosto!
Final Thoughts
Give these Spinach Ricotta Pinwheels a try and make them your own—add a little mozzarella, swap in pizza dough, or sprinkle your favorite seeds on top.
Can’t wait to hear how you tweak them!
Frequently Asked Questions
Can I Make These Gluten-Free, and Which Pastry Brands Work Best?
Yes—you can. I swap in gluten-free puff pastry; Schär and GeeFree bake flaky, while Katz works too. Keep dough cold, roll gently, and chill the filled log. You’ll still get buttery layers, golden edges, irresistible aroma.
How Do I Prevent Soggy Bottoms on Humid Days?
I prevent soggy bottoms by wringing spinach bone-dry, keeping pastry cold, and preheating a hot baking sheet. I brush minimal egg wash, vent slices, and bake until deeply golden, then cool briefly on a rack—crisp, flaky, whisper-light.
What Wine Pairs Best With These Pinwheels?
I’d pour a chilled Pinot Grigio or Verdicchio. You’ll taste citrusy brightness cutting through creamy richness, herbs dancing with minerality. If you prefer bubbles, I’d pop Prosecco—crisp, floral, and tingly, it lifts each buttery, savory bite.
Are These Safe to Serve at Room Temperature for Parties?
Yes—serve them at room temp for up to 2 hours. I bake golden spirals, let them rest, then platter them warm. After two hours, I refrigerate, then re-crisp before guests arrive for seconds.
Can I Air-Fry Them, and at What Temperature/Time?
Yes—air-fry them at 360°F for 10–12 minutes, flipping halfway, until deep golden and puffed. I preheat the basket, give light egg wash, and listen for that crackly crunch; the aroma turns irresistibly buttery.
Spinach Ricotta Pinwheels
Equipment
- 1 Baking sheet
- 1 parchment paper sheet
- 1 medium mixing bowl
- 1 Small skillet
- 1 Wooden spoon
- 1 Whisk
- 1 pastry brush
- 1 Rolling Pin
- 1 sharp knife
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 fine grater
Ingredients
- 1 sheet puff pastry thawed
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 clove garlic minced
- 6 cup fresh spinach packed
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1 cup ricotta cheese whole milk
- 1/2 cup Parmesan cheese finely grated
- 1 large egg beaten
- 1 teaspoon lemon zest finely grated
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh basil chopped
- 1 large egg beaten for egg wash
- 1 teaspoon water for egg wash
- 2 teaspoon sesame seeds optional
- 2 teaspoon poppy seeds optional
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Warm olive oil in a small skillet over medium heat and sauté the onion until translucent, about 3 to 4 minutes.
- Add garlic and cook until fragrant, 30 seconds, then add spinach, 1/4 teaspoon salt, and cook until wilted, 2 to 3 minutes.
- Transfer spinach mixture to a colander, cool slightly, and squeeze out excess moisture thoroughly.
- In a medium bowl whisk ricotta, Parmesan, remaining 1/4 teaspoon salt, black pepper, red pepper flakes, lemon zest, parsley, basil, and one beaten egg until smooth.
- Chop the drained spinach and fold it into the ricotta mixture until evenly combined.
- Lightly flour the counter and roll the puff pastry to about 10×12 inches to even the surface.
- Spread the spinach ricotta filling evenly over the pastry, leaving a 1/2-inch border on one long edge.
- Roll the pastry up tightly from the opposite long edge into a log, sealing the seam by brushing with a little water.
- Place the log seam-side down and chill in the freezer for 10 minutes to firm for cleaner slicing.
- Mix the remaining beaten egg with water to make an egg wash.
- Slice the chilled log into 12 even pieces using a sharp knife and arrange cut-side up on the prepared baking sheet, spacing them 1 inch apart.
- Brush tops and sides with egg wash and sprinkle with sesame or poppy seeds if using.
- Bake for 18 to 22 minutes until puffed and deep golden brown.
- Cool on the sheet for 5 minutes, transfer to a rack, and rest another 5 minutes before serving warm.
Notes
