Spinach Pinwheels are one of those appetizers that disappear fast at every party. These cold tortilla roll ups taste like spinach dip wrapped in a tortilla, and they take just 10 minutes to prep before they chill in the fridge.
Spinach Pinwheels
What I love about this recipe is that it uses frozen spinach, so you don’t have to deal with washing and chopping fresh spinach. Just thaw it, squeeze out all the water, and mix it with the cream cheese and ranch. These spinach and cheese pinwheels are always one of the first things to run out at game day parties.
Ingredients & Equipment
You’ll need these ingredients to make Spinach Pinwheels:
- Cream cheese
- Frozen spinach
- Ranch seasoning mix
- Sour cream
- Green onion
- Minced garlic
- Flour tortillas
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups
- Measuring spoons
- Medium bowl
- Spoon or spatula
- Butter knife or offset spatula
- Plastic wrap
- Cutting board
- Serrated knife
Step By Step Directions
This recipe makes 28 servings. It takes 10 minutes of prep time and 4 hours of chill time.
Step 1. Stir together the cream cheese, spinach, ranch seasoning, sour cream, green onion, and minced garlic until smooth.
Step 2. Spread a thin layer of the filling mixture over the top of each tortilla.
Step 3. Roll the tortilla up around the mixture and wrap tightly with plastic wrap.
Step 4. Place in the refrigerator to chill for at least four hours before slicing into one inch slices and serving.
Variations
- Bacon Spinach Pinwheels: Add crumbled cooked bacon to the filling for extra flavor and a little crunch
- Sun-Dried Tomato Version: Mix in finely chopped sun-dried tomatoes for a Mediterranean twist
- Artichoke Spinach: Add chopped artichoke hearts to make these taste even more like spinach artichoke dip
- Feta Cheese Addition: Crumble in some feta cheese along with the ranch for a tangy Greek-inspired flavor
- Spicy Spinach Wraps: Add diced jalapeños or a pinch of red pepper flakes to give these a kick
Leftovers & Storage
Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. These taste even better the next day after the flavors have had time to blend. You can also store the unsliced wrapped rolls for up to 2 days before cutting, which keeps them fresher and makes them easier to slice.
Tips & Tricks
- Squeeze the thawed spinach really well in a paper towel or clean kitchen towel to remove all the water or your filling will be too runny
- Make sure your cream cheese is completely softened so it mixes smoothly with the spinach and doesn’t leave lumps
- Chop the green onion as finely as possible so the pieces don’t poke through the tortilla when you roll it
- Spread the filling all the way to the edges of each tortilla for consistent flavor in every bite
- Roll the tortillas as tightly as you can without squeezing the filling out the sides
- Use a sharp serrated knife and wipe it clean between cuts for neat slices
- Don’t skip the 4-hour chill time or the pinwheels will fall apart when you slice them
Recipe FAQs
Can I use fresh spinach instead of frozen?
Yes, but you’ll need about 2 cups of fresh spinach. Cook it briefly in a pan to wilt it, then chop it finely and squeeze out all the moisture. Frozen spinach is easier though because it’s already chopped.
How do I get all the water out of the spinach?
After thawing the frozen spinach, put it in a clean kitchen towel or several paper towels and squeeze hard over the sink. Keep squeezing until no more water comes out. This step is really important.
Can I make these the day before my party?
Absolutely! These are perfect to make ahead. Keep them wrapped in plastic wrap and refrigerate for up to 24 hours. Just slice them right before serving for the best presentation.
What if I don’t have ranch seasoning?
You can use Italian seasoning instead for a different flavor profile, or just add extra garlic powder, onion powder, and dried dill to taste. The ranch adds great flavor though.
Can these be frozen?
I don’t recommend freezing these because the cream cheese and sour cream don’t freeze well. The texture gets grainy and watery when they thaw. They’re best made fresh or a day ahead.
How do I keep the tortillas from cracking when I roll them?
Make sure your tortillas are at room temperature before rolling. If they’re cold from the fridge, they’re more likely to crack. Also, don’t overfill them or roll them too tightly.
More Easy Pinwheels Recipes
Equipment
- Butter knife offset spatula
Ingredients
- 8 ounces cream cheese softened
- 10 ounces frozen spinach thawed and well drained
- 1 ounce ranch seasoning mix
- ½ cup sour cream
- 3 tablespoons green onion finely chopped
- 1 teaspoon minced garlic
- 4 10-inch flour tortillas
Instructions
- Stir together the cream cheese, spinach, ranch seasoning, sour cream, green onion, and minced garlic until smooth.
- Spread a thin layer of the filling mixture over the top of each tortilla.
- Roll the tortilla up around the mixture and wrap tightly with plastic wrap.
- Place in the refrigerator to chill for at least four hours before slicing into one inch slices and serving.
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