Simple, practical, and full of everyday flavour, Vegan Spinach Cheese Pinwheels is a vegan, vegetarian Soy-free, Vegan appetizer made with vegan puff pastry sheets, baby spinach or chopped spinach,, and plain vegan cream cheese in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.