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Spinach-Cheese Swirls

Spinach-Cheese Swirls

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Campbell's Kitchen

Savory spinach, onion and tangy cheese filling is rolled up in flaky puff pastry for tempting appetizer pinwheels.

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings



  1. Thaw pastry sheet at room temperature 40 minutes. Preheat oven to 400 degrees F. Mix egg and water. Set aside. Mix Muenster cheese, Parmesan cheese, onion and garlic powder.
  2. Unfold pastry on lightly floured surface. Brush with egg mixture. Top with cheese mixture and spinach. Starting at short side, roll up like a jelly roll. Cut into 20 (1/2 inch) slices. Place on baking sheet. Brush with egg mixture.
  3. Bake 15 minutes or until golden. Serve warm or at room temperature. Makes 20 appetizers.
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An absolute crowd pleaser. I used mozarella because I had it on hand. I also added a little red pepper flakes which added just enough kick...but not too much. One note, after making the jelly roll, let it set in the fridge to cool ~ 15-20 minutes. It lets the pastry rest from being handled, it makes it much easier to cut the rounds and the rounds do not unravel as they cook.


this is a very flexible recipe. Be sure to really squeeze the water out of the spinach. Season it well with salt and pepper too. I used fresh garlic, fresh parm, and white cheddar for these delish morsels! I had best results refrigerating the swirls before baking.


This was a huge hit and was eaten up quick. I did add 3 pieces of crumbled cooked bacon with added a nice subtle flavor. Also as noted by others I made sure to really dry the spinach. I squeezed the heck out of until there was little to no liquid. I also recommend refrigerating the dough before slicing.