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Crispy spinach parmesan puff pastry twists golden and spiral on parchment paper

Crispy Spinach Parmesan Puff Pastry Twists

Golden, flaky spinach parmesan puff pastry twists with a cream cheese, spinach, and parmesan filling twisted into beautiful spirals and baked until deeply crispy. Ready in 20 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Chill Time 15 minutes
Total Time 48 minutes
Course: Appetizer, Snack
Cuisine: American, French-inspired
Calories: 115
Ingredients Equipment Method Notes

Ingredients

For the Twists
  • 1 sheet frozen puff pastry thawed overnight in the fridge — keep cold throughout
For the Spinach Parmesan Filling
  • 3 cups fresh baby spinach packed — will wilt down dramatically
  • 2 cloves garlic minced
  • 1 tsp olive oil for sautéing
  • 4 oz cream cheese softened to room temperature
  • 1/2 cup freshly grated parmesan plus extra for topping
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch red pepper flakes optional
For the Topping
  • 1 large egg beaten with 1 tbsp water for egg wash
  • 1 tsp flaky sea salt for topping before baking

Equipment

  • Two parchment-lined baking sheets
  • Sharp knife or pizza cutter
  • Skillet for wilting spinach
  • Pastry brush

Method

  1. Thaw puff pastry overnight in the fridge. Preheat the oven to 400°F and line two baking sheets with parchment.
  2. Heat olive oil in a skillet over medium heat. Add garlic and cook 60 seconds. Add spinach and toss until wilted, about 2 minutes. Season with salt and pepper.
  3. Transfer spinach to a kitchen towel or paper towels. Squeeze firmly to remove all moisture. Chop finely.
  4. Mix cream cheese, chopped spinach, parmesan, salt, pepper, and red pepper flakes until evenly combined.
  5. Unfold the cold puff pastry sheet. Spread the spinach filling evenly over one half. Fold the plain half over and press gently with a rolling pin.
  6. Cut into strips about ¾ inch wide using a sharp knife or pizza cutter.
  7. Twist each strip from both ends in opposite directions. Place on baking sheets, pressing ends firmly onto the parchment. Refrigerate 15 minutes.
  8. Brush generously with egg wash. Sprinkle with flaky sea salt and extra parmesan.
  9. Bake for 15-18 minutes until deeply golden brown and crispy. Serve immediately.

Notes

Keep puff pastry cold throughout — return to fridge if it softens. Squeeze spinach completely dry — any moisture prevents puffing. Press twist ends firmly onto parchment so they don't unravel. Chill 15 minutes before baking for maximum puff. Serve immediately.