Spinach and Mushroom Pinwheels

These Spinach and Mushroom Pinwheels are one of my favorite appetizers to make when I want something savory, flaky, and crowd-pleasing. With tender homemade dough, a flavorful veggie filling, and a golden, glossy finish, these pinwheels are perfect for parties, brunches, or even as a snack. I love that I can make them ahead and reheat them just before serving—they’re always a hit.

Why You’ll Love This Recipe

I love how versatile and satisfying these pinwheels are. The dough is buttery and soft, while the spinach and mushroom filling adds a hearty, earthy depth of flavor. They’re easy to make in advance, freezer-friendly, and just as good warmed up the next day. Whether I’m serving them at a gathering or enjoying a few with tea, they never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

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

For the filling:

• 500 g fresh spinach
• 4 mushrooms, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

For garnish:

• 1 egg yolk, beaten

Directions

1. Prepare the Dough:
   I start by dissolving the yeast in warm milk. In a mixing bowl, I combine flour, salt, and butter, mixing until crumbly. Then I add the eggs, egg white, and the milk-yeast mixture. I knead the dough until smooth, cover it in plastic wrap, and refrigerate for 1 hour.
2. Make the Filling:
   While the dough rests, I bring a pot of water to a boil, then add the spinach and cook for 3 minutes. After draining, I let it cool and chop it roughly. In a pan, I heat olive oil and sauté onion and garlic until soft, then add mushrooms and spinach. I cook until all moisture evaporates, season with salt and pepper, and set aside to cool.
3. Shape the Pinwheels:
   I divide the dough into 3 equal pieces. On a floured surface, I roll each piece into a rectangle about 12 inches long and 10 inches high. I spread 1/3 of the spinach filling over each rectangle, roll them up, and slice each log into 1-inch pieces.
4. Bake:
   I arrange the slices on a parchment-lined baking tray and brush the tops with beaten egg yolk. Then I bake them at 350°F (180°C) for 25–30 minutes, or until golden brown.
5. Serve:
   I let them cool slightly before serving. They’re delicious warm and even better when shared.

Servings and timing

This recipe makes 41 pinwheels.
Prep time: 45 minutes
Cook time: 25–30 minutes
Dough resting time: 1 hour
Total time: 2 hours 10 minutes
Calories per serving: 85 kcal

Variations

Sometimes I add crumbled feta or grated parmesan to the filling for extra richness. I’ve also used kale instead of spinach when that’s what I have on hand. To make it quicker, I occasionally use puff pastry instead of homemade dough for a flakier shortcut version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a 300°F oven for about 8–10 minutes until heated through. These also freeze well—I just thaw and reheat as needed.

FAQs

Can I use frozen spinach?

Yes, I’ve used frozen spinach. I make sure it’s thawed and squeezed dry to avoid excess moisture in the filling.

Can I prep these the night before?

Absolutely. I assemble and slice the pinwheels, then cover and refrigerate them overnight. I bake them fresh the next day.

Can I use store-bought dough?

Yes, puff pastry or crescent dough sheets work well if I’m short on time.

What can I serve with these?

They’re great on their own but also pair well with a yogurt dip, sour cream, or even a warm marinara sauce.

How do I keep them from unrolling during baking?

I make sure to roll the dough tightly and place each slice seam-side down on the baking tray.

Conclusion

These Spinach and Mushroom Pinwheels are one of those recipes I come back to time and again. They’re simple to prepare, full of savory flavor, and always look beautiful on the table. Whether I’m hosting friends or just treating myself, these flaky little rolls bring warmth and comfort in every bite.

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