Spinach and Mushroom Pinwheels Recipe - Allrecipes.com
Spinach and Mushroom Pinwheels Recipe
  • READY IN 3 hr

Spinach and Mushroom Pinwheels

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 30 servings Change Servings
  • 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 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.
  6. Bake 20 minutes or until golden. Remove to wire racks; cool.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2003

I have finally solved the "too bland" problem for this recipe. I mixed in 1/4 cup KRAFT PARM PLUS-ZESTY RED PEPPER (Parmesan cheese) to the dough mix. I also used a cheese cloth to squeeze the juices from the spinach. Perfect!! I made this for a party, and set out little recipe cards...and returned home with none. I am so impressed by this recipe! I do think that they taste best served warm. And I LOVE the fact that you can make these little beauties up to three months in advance, cut them up & bake them whenever. ENJOY!!

Most Helpful Critical Review
Jan 25, 2004

Time consuming to make and I was ok with that. Rolled out fine, wonderful smell when it was baking. But tasted absolutely awful. We had 10 people over and only 1 person liked them. I will never make again and was so disappointed I wasted so much time on something that ended up in the trash.

Oct 14, 2006

If you use Pillsbury crescent rolls and press each two-roll section together you will find a easy, tasty dough to use instead of the homemade pastry.

Feb 19, 2004

I do catering on the side, and decided to try this interesting recipe for a job I just did. What a hit! Everyone loved them, even some who claimed not to like spinach. I skipped the fry pan for the spinach and used to microwave. Also added 4 strips of cooked and cumbled bacon to the finished filling. Very good, but will try adding more next time! Dough for this was so good, and would be excellent with a variety of fillings.

Dec 10, 2003

Great recipe! I made these for my parents anniversary party and everyone raved about them. I made them a few weeks before and did not slice the loaves. I froze them whole and then the morning of the party I took them out of the freezer and let them sit out for a few hours and them sliced them. They sliced perfectly this way. They were time consuming to make but it was so worth the effort it took.

Jan 25, 2004

These looked and tasted fantastic. There was enough from this recipe to make two generous plates of pinwheels, which I took to two different parties. I left the rolls frozen until the day I needed them and then defrosted slightly to cut into pinwheel rounds. The rounds cut very well when the rolls were still partially frozen and were very even, cut this way. Lots of people at the two parties I went to asked for the recipe, which shows how popular this recipe is.

Dec 07, 2003

This would be an excellent appetizer if you didn't have to prepare it youself. It just took too long (I'm a new cook, so take that into account.) It was also a little on the bland side, we topped it with a little salsa to spice it. The dough needed something else...not sure what.

Jan 25, 2004

I just made these for my husband's surprise party this past weekend and they were a hit! Everyone loved them, and there was a comment made that they were a nice alternative to the ones stuffed with tons of meat and cheese. The only change I made was to add real garlic rather than garlic powder for that extra punch. I'm definately making these for Christmas. :)


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  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 7.7 g
  • 2%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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