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Muenster and Spinach Pinwheels

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Store bought puff pastry rolled around Muenster cheese and spinach makes for an easy, elegant, irresistible appetizer! No matter the occasion, these buttery Muenster and Spinach Pinwheels are always a hit.

With just a few simple ingredients and some tips on how to work with puff pastry, you’ll dazzle everyone who samples these, whether as a snack, at a cocktail party, luncheon, tailgate or dinner party!

Muenster and Spinach Pinwheels lined up on a white, rectangle ceramic tray

Muenster and Spinach Pinwheels

Oh, boy, these Muenster and Spinach Pinwheels were marvelous! Even the two cold leftover cheesy pinwheels I found in the fridge after book club tasted amazing. This is an uncomplicated recipe which yields an impressive, gourmet appetizer. Just use a good quality puff pastry and you’ll receive high praise with minimal effort.

You can shake up the cheese or add a layer of prosciutto. The options are endless. If you’re hosting any sort of gathering this year, you will want to whip up a batch of these cheesy spirals. They won’t disappoint.

Muenster and Spinach Pinwheels on a square white plate

Tips for Working with Puff Pastry

Using packaged puff pastry makes for quick, out of this world appetizers, whether for pinwheels, baked brie or savory tarts. But knowing the best way to store, prepare and bake with puff pastry helps your recipes turn out perfectly every single time.

  • Purchase a high quality frozen puff pastry. Check for butter in the ingredients. Brands using oils instead of butter will not taste nearly as good. The butter based brands will cost more, but they’re definitely worth the higher price. I use Dufour brand, but Trader Joe’s occasionally carries a less expensive version around the holidays. I find Dufour at Whole Foods and Fresh Market locally.
  • Defrost your puff pastry as directed on the package. Keep it in the refrigerator until ready to layer the toppings.
  • I like to work on a lightly floured silicone baking sheet when rolling out my puff pastry. Note: you don’t want to cut on this surface.
  • Dust your work surface with a little flour to prevent sticking.
  • When you spread the toppings over the puff pastry, you’ll want to leave about a 1/2-inch gap clear of toppings at one long side so the puff pastry will adhere to itself after it’s rolled.
  • The egg wash works both as glue for where the puff pastry meets after rolling as well as a glaze to assist with sheen and browning.

Baking Puff Pastry

  • The simple rule is to have the dough COLD and the oven HOT. This will ensure that it “puffs” to the fullest when baked.
  • Therefore, you may need to rechill the pinwheels before popping them in the oven, as the puff pastry can warm up as you work with it.
  • This recipe is baked at 400º, which is an ideal heat for baking puff pastry.

 More Puff Pastry Recipes You’ll Love:

Easy puff pastry appetizers are ideal for entertaining. Using the shortcut of store bought puff pasty is the key to making simple starters for any gathering. I’ve also served these extremely popular Spinach Feta Pinwheels as well as Pepperoni Pinwheels. Crazy for Crust shared her version of tasty Cheesy Pepperoni Pinwheels, and I’ve been craving these Cheesy Mushroom Puff Pastry Bites from Well Plated. Another option is to fill pastry cups like The Cookie Rookie’s Puff Pastry Caprese Cups!

Muenster and Spinach Pinwheels on a narrow white tray with a bowl of grated Parmesan

Used in This Recipe:

  • French Rolling Pin – I prefer this tapered rolling pin over the classic
  • Half Sheet Pan – I like this heavy duty pan as it doesn’t warp
  • Roul-Pat – I use this to roll out puff pastry, pie crusts, and bread dough. It makes cleanup a breeze!
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Muenster and Spinach Pinwheels featured image

Muenster and Spinach Pinwheels

No matter the occasion, these buttery Muenster and Spinach pinwheels are always a hit.

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 20 appetizers 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Ingredients

1 egg

1 tablespoon water

1/2 cup shredded Muenster

1/4 cup grated Parmesan

1/8 tsp. garlic powder

Flour

1 sheet puffed pastry (I used Dufour brand), thawed in refrigerator

10 ounce box frozen chopped spinach, thawed and squeezed very, very dry

Instructions

  1. Preheat oven to 400º. Line two baking sheets with parchment and set aside.
  2. Beat egg and water together in a small bowl; set aside.
  3. Stir Muenster, Parmesan and garlic powder together. Set aside.
  4. Lightly flour work surface. Unfold thawed puff pastry and roll lightly with a floured rolling pin. Brush surface with beaten egg. Top with cheese mixture, then evenly top with thawed spinach.
  5. Starting at the short end, roll up like a jelly roll. Slice at 1/2 inch intervals and place rounds on baking sheets. Brush with egg wash.
  6. Bake 15 minutes or till golden brown. Remove to wire racks and let cool 10 minutes before serving.

Muenster and Spinach Pinwheels lined up on a white, rectangle ceramic tray

Text and photos updated in 2019. Original post shared in December, 2012.

 

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91 comments on “Muenster and Spinach Pinwheels”

  1. These look delicious, and very pretty too! Am thinking of making them for Christmas Eve buffet with the family… thanks Lizzy!

  2. I really like uncomplicated especially this time of year and these look fabulous to boot. Thank you for stopping by today, Lizzy. Have a great week!

  3. Mmm…I love puff pastry! Thanks for a fantastically chic, easy and endlessly adaptable recipe.

  4. Will there be a time when you’ll post all of the recipes from the party? I see several items that I’d like to know how to make! Fingers crossed…

    • Hi, Karii,

      If you mean recipes from my book club gathering, they all will be shared before the end of the month. If you mean the other Sunday Supper posts, the links are all at the bottom of this post…there are tons of great ideas!

  5. I love pinwheels, they always turn out so pretty. Love the cheese and spinach combination.

  6. Hi there! I know this is kind of off topic but I was wondering if you knew where I could get a captcha plugin for my comment
    form? I’m using the same blog platform as yours and I’m having trouble finding one?
    Thanks a lot!

  7. They turned out great. And the goat cheese ones were great too.

  8. They cought my eyes, looks so delicious, and the recipe looks simple to bake.
    It is nice to bake these when friends are coming around!
    Thank you 🙂

  9. These are in the oven now. I used cheddar cheese instead and added crumbled bacon. My only problem is that I HATE puff pastry. When cutting the slices, the pastry just flaked off and it all fell about. I’m sure it will still taste good, but its definitely not presentable. Maybe I’m doing something wrong, but no more puff pastry for me! I’ll be using cresent rolls from now on.

  10. No comment on the recipe, I’ve not made it yet, but a tip on how to get that “very, very dry spinach.” I use my potato ricer. Put the plate in with the smallest holes in it, add the spinach and squeeze. Driest spinach you’ll ever get out of a frozen package.

  11. I know just by looking at them they are delicious and flakey a perfect football game day treat!

  12. Liz, these look fantastic~! I’m looking forward to giving these a try. Thank you~!!!

  13. I can see these can be addicting!

  14. I know just by looking at them they are delicious and flakey a perfect football game day treat!

  15. Dear Liz, Muenster is a delicious cheese and it pairs so well with spinach. Love the idea of making these Spinach Pinwheels as an appetizer – they look fabulous. Another wonderful and elegant recipe!

  16. I could eat the whole plate of these. They look and sound wonderful!!

  17. The Muenster and spinach taste so good together!

  18. These are my favorites. I love to have these for lunch or just snacking … lol

  19. Although I do love sweets, sometimes the best dessert is something savoury with lots of cheese, right? These cheese and spinach pinwheels look and sound fantastic, and I wouldn’t mind a plate with a glass of wine 🙂

  20. Muenster is my favorite and I love it with the spinach in these pinwheels.

  21. These were so easy to eat when serving them as finger food. Thanks for a great recipe!

  22. Always have Munster cheese in the fridge, a flavorful and good melting cheese to use in your rollups. 

  23. Everyone at my house loved it! Such a big hit!

  24. Everyone at my house loved it! Such a big hit!

  25. These look heavenly, Liz! So true about butter puff pastry vs. those made with oil, makes all the difference! And why do I always forget about muenster cheese? It’s so creamy and delicious!

  26. Could you freeze these after slicing them to be baked later? Thanks. Look yummy! Lorrie

  27. Quick and easy appetizers are just what you need with all of the gatherings coming up. Even better yet, we always have everything except for the cheese on hand. Wishing you a super weekend!

  28. I’m such a fan of Muenster cheese. Have to make these soon. Pinning.

  29. A great post! I love your blog < 3
    I am following you and invite you to me

  30. Puff pastry appetizers always disappear fast. You remind me that I haven’t made them in such a long time. Love this version!

  31. These were such a big hit! Everyone raved!

  32. We’ll gobble anything down that’s made of puff pastry! I’d like to try these with Fontina or Asiago to see how that works. Great recipe Liz! Going to Iowa for a wedding on Wednesday. It’s always nice to return!
    xoxo

  33. While grocery shopping yesterday I picked up a pack of Muenster and Havarti then decided I only needed one of them. The Havarti won out but I will surely buy Muenster to make these. Our grocery store recently started carrying puff pastry in the refrigerated section and I’ve been practicing with it for a while. These pinwheels make for a pretty presentation and would be so nice for brunch.

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