1. Recipes

How to Make Spinach and Mushroom Pinwheels - A Step-by-Step Guide

Spinach and Mushroom Pinwheels are a delicious appetizer that is perfect for any occasion. These pinwheels are not only visually appealing, but they are also packed with flavor and nutrients. Whether you're planning a casual get-together with friends or hosting a holiday party, these pinwheels are sure to be a hit with your guests.

The combination of spinach and mushrooms creates a savory and earthy flavor that pairs perfectly with the flaky puff pastry. These pinwheels are also versa...

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Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • ⅔ cup butter, softened
  • 2 cups all-purpose flour
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 (10 ounce) package frozen chopped spinach
  • 2 tablespoons butter
  • 2 ½ cups chopped mushrooms
  • 1 cup chopped onion
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon lemon juice
  • ⅛ teaspoon garlic powder
  • ¼ cup grated Parmesan cheese

Information

  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs
  • Servings: 30
  • Yield: 30 servings

  • 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.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat spinach in large frying pan over medium-low heat; drain. Squeeze out excess liquid; set aside.
  • 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.
  • 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.
  • Bake 20 minutes or until golden. Remove to wire racks; cool.

    • Nutrition

    107 cal.

    • Total Fat: 8g
    • Saturated Fat: 5g
    • Cholesterol: 22mg
    • Sodium: 181mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 2g
    • Vitamin C: 1mg
    • Calcium: 40mg
    • Iron: 1mg
    • Potassium: 71mg

    Categories

    Appetizer recipes
    Vegetarian recipes
    Finger food recipes
    Brunch recipes
    Party food recipes