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Spinach and Mushroom Pinwheels

Spinach and Mushroom Pinwheels

  • Prep

    35 m
  • Cook

    25 m
  • Ready In

    3 h
MAILJOANNA

MAILJOANNA

For a head start on these appetizers, freeze unbaked slices for up to 3 months.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, beat together cream cheese and 2/3 cup butter. Mix in 2 cups flour, a teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda; beat well. Divide dough into two balls; wrap in plastic wrap. Chill 30 to 60 minutes or until pastry is easy to handle.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Heat spinach in large frying pan over medium-low heat; drain. Squeeze out excess liquid; set aside.
  4. In a large frying pan, melt the 2 tablespoons butter. Stir in mushrooms and onion. Cook and stir over medium heat for 3 minutes or until onion is tender. Mix in spinach, remaining 1 tablespoon flour, oregano, salt, lemon juice and garlic powder. Cook and stir until mixture thickens. Stir in Parmesan cheese. Set aside to cool.
  5. On floured surface, roll a pastry ball into a 12x7-inch rectangle. Spread with half the spinach mixture to within 1/2 inch of edges. Starting with a short side, roll up dough and filling, jelly-roll style. Moisten edges with water; pinch to seal. Repeat with remaining pastry. Cover; chill 1 hour. Slice logs into 1/2-inch thick slices. Place on ungreased baking sheets.
  6. Bake 20 minutes or until golden. Remove to wire racks; cool.
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Reviews

MTMLMM_96
138

MTMLMM_96

12/26/2003

I have finally solved the "too bland" problem for this recipe. I mixed in 1/4 cup KRAFT PARM PLUS-ZESTY RED PEPPER (Parmesan cheese) to the dough mix. I also used a cheese cloth to squeeze the juices from the spinach. Perfect!! I made this for a party, and set out little recipe cards...and returned home with none. I am so impressed by this recipe! I do think that they taste best served warm. And I LOVE the fact that you can make these little beauties up to three months in advance, cut them up & bake them whenever. ENJOY!!

krisgal
123

krisgal

10/14/2006

If you use Pillsbury crescent rolls and press each two-roll section together you will find a easy, tasty dough to use instead of the homemade pastry.

TishieKate
106

TishieKate

2/19/2004

I do catering on the side, and decided to try this interesting recipe for a job I just did. What a hit! Everyone loved them, even some who claimed not to like spinach. I skipped the fry pan for the spinach and used to microwave. Also added 4 strips of cooked and cumbled bacon to the finished filling. Very good, but will try adding more next time! Dough for this was so good, and would be excellent with a variety of fillings.

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