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.