These Easy Creamy Spinach Roll Ups are the perfect appetizer for any party or gathering! They feature flaky, buttery puff pastry filled with a rich and savory mixture of cream cheese, Monterey Jack cheese, spinach, garlic, and onion. I absolutely love making these because they look impressive but are incredibly simple to prepare, thanks to store-bought puff pastry. These Creamy Spinach Roll Ups are always a crowd-pleaser and disappear fast whenever I bring them to an event! They are fantastic year-round, but especially lovely for spring get-togethers.
Why You’ll Love These Creamy Spinach Roll Ups
- Easy Elegance: Using puff pastry makes these appetizers look fancy with minimal effort.
- Creamy and Flavorful: The combination of cream cheese, Monterey Jack, spinach, garlic, and onion is incredibly tasty.
- Perfect Party Food: They’re bite-sized, easy to eat, and always a hit with guests.
- Make-Ahead Friendly: You can assemble them ahead of time and bake just before serving.
- Versatile: Great as an appetizer, snack, or even a light lunch.
Ingredients for Creamy Spinach Roll Ups
Here’s what you’ll need to make these delicious roll ups. The full list with measurements is in the recipe card below.
Filling
- Cream Cheese, softened (Dairy)
- Monterey Jack Cheese, Shredded (Dairy)
- Garlic Powder (Spice)
- Yellow Onion, Diced Small (Vegetable)
- Frozen Chopped Spinach, Thawed and Drained Really Well (Vegetable)
Pastry
- Puff Pastry Sheets (Pastry)
- Egg (Binder)
- Water (Liquid)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic flavor of these Creamy Spinach Roll Ups, but here are some fun variations:
- Add Artichoke: Stir in some chopped artichoke hearts for a classic spinach-artichoke flavor.
- Different Cheese: Use Gruyere, Swiss, feta, or a blend of cheeses instead of Monterey Jack.
- Make it Spicy: Add a pinch of red pepper flakes or some finely diced jalapeños to the filling.
- Add Bacon: Stir in some cooked and crumbled bacon for extra savory flavor.
- Different Herbs: Add some dried dill or fresh parsley to the cream cheese mixture.
How to Make Creamy Spinach Roll Ups
Let me show you how easy it is to make these Easy Creamy Spinach Roll Ups:
Prepare Egg Wash and Filling
- First, I prepare the egg wash. I combine the egg and water in a small bowl and beat until well mixed.
- Next, I make the filling. In a bowl, I combine the softened cream cheese, shredded Monterey Jack cheese, garlic powder, and finely diced onion. I mix well until everything is combined.
- Then, I add the thawed and very well-drained spinach into the cream cheese mixture and stir to combine. It’s crucial to squeeze out as much water as possible from the spinach to prevent soggy roll ups!
Assemble the Roll Ups
- I gently unroll the thawed puff pastry sheets onto a lightly floured surface.
- I brush both sides of the puff pastry sheets with the egg and water mixture.
- I spread the cream cheese and spinach mixture evenly over one side of each puff pastry sheet.
- Carefully, I roll up the puff pastry tightly, jelly-roll style.
- Using a sharp knife, I slice each log crosswise into rounds (about ½ to ¾ inch thick).
Bake
- I preheat my oven to 400°F (200°C).
- I place the rolls cut-side down (or up, depending on preference for appearance) on a baking sheet lined with parchment paper.
- I bake for 20 minutes, or until the puff pastry turns a beautiful golden color and is puffed up.
Tips and Tricks for the BEST Roll Ups
Here are my secrets for making these Creamy Spinach Roll Ups truly exceptional:
- Thaw Puff Pastry Correctly: Follow package directions for thawing puff pastry. It should be cold but pliable. If it gets too warm, it can become difficult to work with.
- SQUEEZE Spinach Dry: I can’t stress this enough! Excess water in the spinach will make the filling watery and the pastry soggy. Squeeze it thoroughly using paper towels or a clean kitchen towel.
- Don’t Overfill: Spread the filling evenly but not too thickly, leaving a small border can sometimes help with sealing if needed, although this recipe rolls it up.
- Use a Sharp Knife: For clean cuts when slicing the log into pinwheels.
- Bake Until Golden: Ensure the puff pastry is fully cooked and golden brown for the best flaky texture.
How to Serve
These Creamy Spinach Roll Ups are perfect served:
- Warm: Best enjoyed warm from the oven when the cheese is melty and the pastry is flaky.
- As an Appetizer: Arrange them on a platter for parties, holidays, or game days.
- For Brunch: A delicious savory addition to a brunch spread.
- As a Snack: A satisfying savory snack.
Make Ahead and Storage
- Make Ahead: You can assemble the roll ups (slice the logs), place them on the baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You can also freeze the unbaked, sliced roll ups on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Bake directly from frozen, adding a few extra minutes to the baking time.
- Storage: Store leftover baked roll ups in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a toaster oven, regular oven, or air fryer at around 350°F (175°C) for a few minutes to restore crispness. Microwaving will make them soft.
FAQs about Creamy Spinach Roll Ups
- Can I use fresh spinach instead of frozen?
- Yes. Sauté fresh spinach until wilted, let it cool, and then squeeze out all excess moisture very thoroughly before chopping and adding to the filling.
- Can I make these without cheese?
- The cheese is key to the flavor and texture, but you could try a dairy-free cream cheese and shredded cheese alternative for a vegan version.
- My puff pastry didn’t puff up much. What happened?
- This can happen if the pastry got too warm before baking, if the oven temperature wasn’t hot enough, or if the pastry was old. Ensure the pastry stays cold and the oven is fully preheated.
Enjoy these flaky, creamy, and incredibly delicious Easy Creamy Spinach Roll Ups! They’re a perfect appetizer for any occasion.
Print
Creamy Spinach and Cheese Puff Pastry Roll Ups
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24–30 roll ups 1x
- Category: Appetizer, Snack
- Cuisine: American
Description
These Creamy Spinach Roll Ups are a delicious and easy appetizer or snack. Flaky puff pastry is filled with a savory mixture of cream cheese, Monterey Jack cheese, spinach, onion, and garlic, then baked until golden brown.
Ingredients
Scale
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry (see notes)
- 8 ounces cream cheese, softened to room temperature
- 8 ounces Monterey Jack cheese, shredded
- 1/4 small yellow onion, diced very small
- 1/4 teaspoon garlic powder
- 1 box (usually 2 sheets) frozen puff pastry sheets, thawed according to package directions
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare Spinach: Ensure the thawed frozen spinach is very well drained. Place the spinach in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This step is crucial to prevent soggy roll ups.
- Make Filling: In a medium bowl, combine the softened cream cheese, shredded Monterey Jack cheese, garlic powder, and finely diced onion. Mix well until thoroughly combined. Stir in the well-drained spinach.
- Prepare Egg Wash: In a small bowl, whisk together the egg and 1 tablespoon of water until well mixed.
- Prepare Puff Pastry: Unfold the thawed puff pastry sheets on a lightly floured surface.
- Assemble Roll Ups:
- Spread half of the cream cheese and spinach mixture evenly over one sheet of puff pastry, leaving a small border along one edge.
- Brush the bare edge lightly with the egg wash.
- Starting from the opposite edge, tightly roll up the puff pastry into a log. Press gently on the seam to seal.
- Repeat with the second sheet of puff pastry and the remaining filling.
- Slice Rolls: Using a sharp knife (a serrated knife works well), slice each log crosswise into rounds, about 1/2 to 3/4 inch thick.
- Arrange on Baking Sheet: Place the roll up slices, cut-side up or down, on the prepared baking sheet, leaving a little space between each one.
- Brush with Egg Wash: Brush the tops (and sides, if desired) of the roll ups with the remaining egg wash.
- Bake: Bake for 20 minutes, or until the puff pastry is puffed, golden brown, and cooked through.
- Cool and Serve: Let the roll ups cool slightly on the baking sheet before serving. Serve warm.
Notes
- Spinach: Thoroughly draining and squeezing the spinach dry is essential to prevent the pastry from becoming soggy.
- Puff Pastry: Thaw the puff pastry according to package directions, but ensure it remains cold for easier handling and optimal puffing.
- Cheese: You can substitute other shredded cheeses like cheddar, Gruyère, or a blend.
- Rolling Tightly: Roll the puff pastry snugly to prevent large gaps inside the roll ups.
- Slicing: Use a sharp knife for clean cuts. Chilling the logs briefly before slicing can make it easier.
- Make-Ahead: You can assemble the logs (before slicing and egg wash) and refrigerate them for a few hours or freeze them (well-wrapped) for longer storage. Bake from frozen, adding extra time as needed.
- Storage: Store cooled leftovers in an airtight container at room temperature for a day or in the refrigerator for 2-3 days. Reheat in an oven or air fryer for best results.