These Garlic Herb & Spinach Puff Pastry Rolls are flaky, buttery, and packed with flavor. Each golden swirl is filled with garlicky spinach, fresh herbs, and creamy cheese, making them the perfect appetizer, snack, or side dish. I love serving them at parties or as a savory treat for brunch or lunch.
Why You’ll Love This Recipe
I love how elegant and easy these rolls are. They look like something from a bakery, but all I need is frozen puff pastry and a handful of simple ingredients. The garlic and herbs make the filling aromatic and savory, and the flaky pastry turns golden and crisp in the oven. Whether I serve them warm or at room temperature, they always disappear fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
frozen puff pastry sheets, thawed
olive oil or butter
garlic, minced
fresh spinach (or frozen spinach, thawed and drained)
cream cheese or ricotta
Parmesan cheese, grated
salt
black pepper
fresh herbs (like parsley, basil, or dill), chopped
egg (for egg wash)
Directions
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I preheat the oven to 400°F and line a baking sheet with parchment paper.
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I heat oil or butter in a skillet and sauté the garlic until fragrant, then add the spinach and cook until wilted. If I use frozen spinach, I just warm it through after draining.
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I remove the skillet from heat and mix in cream cheese, Parmesan, chopped herbs, salt, and pepper until smooth and creamy.
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I roll out the puff pastry sheet on a lightly floured surface and spread the spinach filling evenly over the surface, leaving a small border around the edges.
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I roll it up tightly from one side to form a log, then slice it into even rounds (about ¾ to 1 inch thick).
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I place the slices on the baking sheet, brush the tops with beaten egg, and bake for 18–22 minutes, or until golden brown and puffed.
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I let them cool slightly before serving—warm is best, but they’re great at room temp too.
Servings and timing
This recipe makes about 12–16 rolls, depending on how thick I slice them. It takes around 15 minutes to prepare and 20 minutes to bake, so I can have them ready in about 35 minutes total.
Variations
When I want to mix things up, I add chopped sun-dried tomatoes or crumbled feta to the filling. I sometimes use kale instead of spinach or add a pinch of crushed red pepper for a little heat. For a richer version, I mix in shredded mozzarella or goat cheese. I’ve even made a breakfast twist by adding scrambled eggs to the filling.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them in a 350°F oven for 8–10 minutes until warm and crispy again. I don’t recommend microwaving—they lose their flakiness. These rolls also freeze well; I freeze them before baking, then bake from frozen with a few extra minutes.
FAQs
Can I make these ahead of time?
Yes, I often prepare the rolls and refrigerate them unbaked for a few hours, then bake them fresh when I’m ready. They also freeze beautifully before baking.
Do I need to cook the spinach first?
If I’m using fresh spinach, I sauté it to remove moisture and reduce volume. With frozen spinach, I just thaw and squeeze out as much water as possible.
Can I use store-bought puff pastry?
Absolutely—that’s what makes this recipe so easy. I always thaw it according to the package instructions before rolling it out.
How do I keep the rolls from unraveling?
I roll the log tightly and use a sharp knife to slice. Chilling the log for 10 minutes before slicing helps keep the shape neat.
What dipping sauce goes well with these?
I love serving them with marinara, garlic aioli, or even a creamy herb dip. They’re flavorful on their own but even better with something to dip.
Conclusion
These Garlic Herb & Spinach Puff Pastry Rolls are one of those recipes I keep in my back pocket for entertaining or quick snacks. They’re flaky, flavorful, and endlessly customizable. I love how easy they are to make and how impressive they look coming out of the oven—definitely a crowd-pleaser every time.
PrintGarlic Herb & Spinach Puff Pastry Rolls
These Garlic Herb & Spinach Puff Pastry Rolls are flaky, golden, and packed with creamy spinach, garlic, and herbs—perfect as a savory appetizer, brunch snack, or party treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12–16 rolls
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 tbsp olive oil or butter
- 2 garlic cloves, minced
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1/4 cup cream cheese or ricotta
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh herbs (parsley, basil, or dill), chopped
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
- In a skillet, heat olive oil or butter and sauté garlic until fragrant. Add spinach and cook until wilted (or warm through if using frozen).
- Remove from heat. Stir in cream cheese, Parmesan, chopped herbs, salt, and pepper until well mixed.
- On a lightly floured surface, unroll puff pastry. Spread the spinach mixture evenly over the sheet, leaving a 1/2-inch border.
- Roll up the puff pastry tightly into a log and slice into 3/4 to 1-inch rounds (makes 12–16 pieces).
- Place rolls cut-side up on the baking sheet. Brush tops with beaten egg.
- Bake for 18–22 minutes or until golden brown and puffed.
- Cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Add sun-dried tomatoes or crumbled feta for variation.
- Use kale or arugula in place of spinach.
- Chilling the filled log before slicing helps maintain shape.
- Serve with marinara, garlic aioli, or creamy herb dip.
- Freeze unbaked rolls for later; bake directly from frozen.
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 1g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
