Vegan Spinach Pinwheels. Creamy cheesy Spinach dip spread on puff pastry, rolled, sliced and baked to make a great Snack. Vegan Soyfree Recipe. Makes 12 to 14 rolls.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Yield: 6
  • Category: Appetizer
  • Cuisine: Soy-free, Vegan

Ingredients

  • 2 vegan puff pastry sheets (thawed)
  • 5 to 6 oz baby spinach or chopped 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

Method

  1. Thaw the puff pastry if you havent already. Leave it on the counter till soft enough to handle.
  2. Add fresh 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.
  3. 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.
  4. 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 or freeze to harden, about 1 hour. (at this point you can leave the roll refrigerated for upto a day, then slice and bake when needed)
  5. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.