I love whipping up these creamy spinach roll-ups—flaky puff pastry filled with a savory mix of cream cheese, Monterey Jack, spinach, onion, and garlic powder. They bake golden and crisp, making for an easy, elegant appetizer or snack that’s always a hit.

Creamy Spinach Roll-Ups

Why You’ll Love This Recipe

I love this recipe because it’s fuss-free yet feels fancy. The combination of creamy cheese and vibrant spinach wrapped in buttery pastry delivers irresistible flavor and texture. Plus, I can prep them ahead and bake just before serving, making hosting a breeze.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz cream cheese, softened
8 oz Monterey Jack cheese, shredded
¼ tsp garlic powder
¼ of a yellow onion, finely diced
10 oz frozen spinach, thawed and very well drained
1 box puff pastry sheets (2 sheets)
1 egg
1 Tbsp water

directions

Preheat oven to 400 °F (205 °C).
Make egg wash: In a small bowl, beat egg and water until combined.
Mix filling: In a bowl, combine softened cream cheese, shredded Monterey Jack, garlic powder, and diced onion; stir until smooth.
Add spinach: Fold in drained spinach until filling is evenly mixed.
Prepare pastry: Unroll puff pastry sheets; brush both sides lightly with egg wash.
Spread filling: Spread the spinach-cheese mixture over one side of each sheet.
Roll: Carefully roll each sheet tightly into a log.
Slice: Cut each log into ¾–1 in thick slices (about 12 per log).
Bake: Arrange rolls on parchment-lined baking sheet, cut-side up. Brush tops with more egg wash. Bake 20 minutes until golden and puffed.
Serve warm: Enjoy straight from the oven or at room temperature.

Servings and timing

Yields: About 24 roll-ups (serves 8 as appetizer)
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Cheese swap: Use mozzarella for a stretchy bite or add Parmesan for sharpness.
Spiced up: Stir in red pepper flakes or minced jalapeños for a touch of heat.
Herbs: Add chopped fresh basil, parsley or dill to the filling.
Greens mix: Use half spinach and half finely chopped kale or Swiss chard.

storage/reheating

Store: Keep cooled roll-ups in an airtight container in the fridge for up to 2 days.
Reheat: Warm in a 350 °F oven for 5–7 minutes until crisp again.
Make-ahead: Assemble and refrigerate unbaked rolls; bake from chilled, adding ~2 extra minutes.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely. Just sauté fresh spinach until wilted, then drain very well before mixing to avoid soggy rolls.

Should I thaw and drain the spinach?

Yes—I drain it thoroughly to remove excess moisture, which helps the pastry crisp nicely.

Can I freeze these?

I recommend freezing unbaked, sliced rolls. Bake from frozen, adding a few extra minutes until golden.

Will they stick without parchment?

The egg wash makes them golden, but parchment or a greased pan ensures they don’t stick.

Can I make them ahead and bake later?

Yes—I often prepare them in the morning and bake just before serving for fresh-out-of-oven crunch.

Conclusion

I love how these creamy spinach roll-ups come together with minimal effort but deliver maximum flavor and flair. They’re perfect for everything from Super Bowl parties to simple snacks between meals. Prep them in advance, bake them when ready, and watch them disappear fast!