Spinach and Mushroom Pinwheels

For a head start on these appetizers, freeze unbaked slices for up to 3 months.

Original recipe makes 30 servings


1 (8 ounce) package cream cheese, softened
2/3 cup butter, softened
2 cups all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 (10 ounce) package frozen chopped spinach
2 tablespoons butter
2 1/2 cups chopped mushrooms
1 cup chopped onion
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/8 teaspoon garlic powder
1/4 cup grated Parmesan cheese

  • PREP

    35 mins

  • COOK

    25 mins


    3 hrs


  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Heat spinach in large frying pan over medium-low heat; drain. Squeeze out excess liquid; set aside.
  4. 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.
  5. On floured surface, roll a pastry ball into a 12×7-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.
  6. Bake 20 minutes or until golden. Remove to wire racks; cool.


Calories: 106 kcal
Carbohydrates: 7.7 g
Cholesterol: 22 mg
Fat: 7.8 g
Fiber: 0.6 g
Protein: 2.3 g
Sodium: 181 mg