Spinach and Mushroom Pinwheels

Two of my best friends organized a surprise baby shower for me at the beginning of this year. The table was filled with delicious appetizers they had prepared, and among them were some Spinach and Mushroom Pinwheels that captured my attention. Since then, I’ve wanted to make them myself and share the recipe with you.

The only change I made was preparing the pastry dough from scratch.

These appetizing Spinach and Mushroom Pinwheels are perfect as an appetizer for any occasion. I love that they can be made a day in advance and warmed slightly before serving—they remain just as delicious.

How to make spinach and mushroom pinwheels

Begin with preparing the pastry dough. For this, dissolve the fresh yeast in the milk. In a medium-sized bowl, mix the butter with the flour and salt until well combined. Add the eggs and the milk with dissolved yeast, mixing until the ingredients are well blended. Knead the dough until smooth, cover it with plastic wrap, and refrigerate for about 1 hour to let the yeast develop.

Meanwhile, prepare the spinach filling. Bring a saucepan of water to a bubbling boil. Add the fresh spinach and cook for 3 minutes, then drain immediately and set aside to cool. Once cool enough, chop the spinach into smaller pieces.

In a large flat-bottomed frying pan, heat oil over medium-high heat. Sauté the onion and garlic for about 5 minutes until soft. Add the mushrooms and chopped spinach and cook until any liquid has evaporated. Season with salt and pepper, then remove from heat and allow the mixture to cool.

How to shape the pinwheels

After the dough has rested, cut it into 3 equal pieces. Sprinkle flour on your working surface. Using a rolling pin, roll out each piece into a rectangle approximately 12 inches (30 cm) long and 10 inches (25 cm) high.

Spread 1/3 of the spinach filling evenly over each rectangle of dough. Roll each piece into a log and then cut into 1-inch slices. Arrange the slices on a baking tray lined with parchment paper. Brush the tops with beaten egg yolk.

Bake in the preheated oven at 180°C (350°F) for about 25-30 minutes or until the rolls are nicely browned.

Allow to cool slightly before serving. Hope you will try them out and enjoy your delicious spinach-filled rolls. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

For more pastries ideas check our full collection of Pastry Recipes. For more appetizers check our full collection of Appetizer Recipes. If you like spinach check our full collection of Spinach Recipes.

Spinach and Mushroom Pinwheels

5 from 1 vote

These appetizing spinach and mushroom pinwheels are great as an appetizer for any occasion. They can be made a day in advance and warmed a little bit before serving.

Servings 41 servings

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Dough Resting Time 1 hour hr

Total Time 2 hours hrs 10 minutes mins

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Ingredients

  

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Pastry Dough

• 3 cups flour
• 200 g butter , cut in small cubes
• 2 eggs
• 1 egg white
• 30 ml milk
• 10 g fresh yeast
• pinch of salt

Filling

• 500 g fresh spinach
• 4 mushrooms
• 1 onion , chopped
• 2 tbsp olive oil
• 3 cloves garlic
• salt and freshly ground black pepper

Garnish

• 1 egg yolk , beaten

Instructions

 

• Dissolve the fresh yeast in the milk. In a medium-sized bowl mix well the butter with flour and salt. Add the eggs and the milk with yeast and mix until well blended. Knead well, cover with plastic, and refrigerate for about 1 hour to let the yeast develop. 

Prepare the spinach filling.

• In a saucepan, put water to boil, wait until the water is to a bubbling boil, add fresh spinach, and cook for 3 minutes then drain immediately. 
• Set aside to cool down. When cold enough cut a little bit in smaller pieces.
• In a large flat-bottomed frying pan heat oil over medium-high heat. Cook onion and garlic for about 5 minutes until soft. Add the mushrooms and spinach and cook until any liquid has evaporated. Add salt and pepper and remove from the heat and allow to cool.
• Preheat the oven to 180 (350F).

How to shape the pinwheels.

• Cut the dough into 3 equal pieces. Sprinkle flour on the working surface. Using a rolling pin roll out each piece into a rectangular about 12 inches (30 cm) long, 10 high.
• Cover the dough with 1/3 of the spinach filling. Roll and cut into 1 inch slices. Arrange dough pieces in a baking tray. Brush with egg yolk. 
• Bake for about 25-30 minutes or until nicely browned.

Nutrition

Serving: 1 pinwheelCalories: 85kcalCarbohydrates: 8gProtein: 2gFat: 5.1gSaturated Fat: 2.7gCholesterol: 24mg

Calories: 85kcal

Course: Appetizer, Snack

Cuisine: American

Keyword: appetizer, dough, mushroom, pinwheels, spinach, Spinach and Mushroom Pinwheels