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Mushroom-Spinach Pinwheels

Yield: 28 pinwheels Servings


  • 8 ounce cream cheese
  • 33/50 cup butter
  • 1 cup all-purpose flour
  • 1 cup self-rising flour
  • 10 ounce spinach
  • 2 tablespoon butter
  • 2 1/2 cup mushrooms
  • 1 cup onion
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon garlic powder
  • 1/4 cup parmesan cheese
  • 1 cup egg white
  • 1 tablespoon water


Baking Directions:

In a large bowl, beat together cream cheese and the 2/3 cup butter.

Add the 1 cup all-purpose flour and the self-rising flour; beat well.

Divide dough into two balls; wrap and chill 30 to 60 minutes or until dough is easy to handle.

For filling, cook spinach according to package directions; drain well, squeezing out excess liquid.

Set aside.

In a large skillet, melt 2 tablespoons butter.

Add mushrooms and onion.

Cook and stir over medium heat about 3 minutes or until onion is tender.

Add spinach, 1 tablespoon flour, salt, oregano, lemon juice and garlic powder.

Cook and stir until mixture thickens.

Stir in Parmesan cheese; set aside to cool.

On a floured surface, roll one pastry ball to a 12x7-inch rectangle.

Spread dough with half the spinach mixture, leaving a 1/2-inch border around edges.

Starting from a short side, roll up dough and filling.

Moisten edges with water; pinch to seal.

Cover and chill for 1 hour.

Repeat with remaining pastry and spinach mixture.

Slice logs into 1/2-inch slice.

Place slices on ungreased baking sheets.

Combine egg white and water.

Brush slices with egg white mixture.

Bake in a 400-degree oven about 20 minutes or until golden brown.

Transfer to wire racks; let cool.