Spinach Goat Cheese Sun-Dried Tomato Pinwheels
Savor these delightful Spinach Goat Cheese Sun-Dried Tomato Pinwheels—bursting with flavors of fresh spinach, creamy goat cheese, and tangy sun-dried tomatoes, all wrapped in golden puff pastry. Perfect for any occasion, these pinwheels are as beautiful as they are delicious!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 cup fresh spinach leaves
- 1/2 cup crumbled goat cheese
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the thawed puff pastry into a rectangle.
- Evenly layer fresh spinach leaves over the puff pastry sheet. Sprinkle crumbled goat cheese and chopped sun-dried tomatoes on top. Season with salt and pepper, then evenly distribute grated Parmesan cheese over the filling.
- Starting from one long side, carefully roll the puff pastry into a tight log. Slice the log into 1/2-inch thick pinwheels and place them on the prepared baking sheet.
- Brush the tops of the pinwheels with beaten egg for a golden finish. Bake in the preheated oven for 15-20 minutes, until the pinwheels are puffed and golden brown.
- Remove from the oven and let cool slightly before serving.
Nutrition
- Calories: 180
- Sugar: 1g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg