Roasted Garlic & Spinach Pinwheels (Vegan)

This is a super flavorful recipe that is perfect as an appetizer, side dish, or in place of dinner rolls, especially for Holiday parties.  With only 5 main ingredients plus 2 optional ones, this recipe is a winner for all Holiday events.

I made this recipe with a peter rabbit themed baby shower that I am making all the food for, in mind. Both the parents are vegans and one of them have quite a few food allergies, so there are a handful of restrictions as to what I can make. Of course I’m probably going to do the classic fruit and veggie trays with some good vegan dips, tea sized Vegan “Egg” Salad Sandwiches, and definitely some delicious desserts! I think making these Roasted Garlic & Spinach Pinwheels will be a great addition to the food line-up, and hopefully will “wow” the guest and parents-to-be 😉

I hope you love & enjoy this recipe!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.



1 Large Bulb Garlic

2 Teaspoons Olive Oil, divided

3 Cups Fresh Spinach, chopped

2 Tablespoons Vegan Butter, melted

1 Sheet Puff Pastry, thawed (ensure vegan friendly)

Salt and Black Pepper to taste *optional*


Preheat oven to 400°F

Cut top off garlic bulb, exposing cloves inside. Place on a parchment paper lined baking sheet. Brush entire garlic bulb lightly with olive oil.

Bake at 400°F for 15-20 minutes, or until top is lightly browned, and cloves of garlic are softened and sticky. Remove from oven and set aside to cool.

While baking garlic, heat a skillet over medium heat. One heated add 1 teaspoon olive oil and the 3 cups spinach. Cook until wilted, stirring constantly, about 2-3 minutes. Remove from heat, and set aside. *If using frozen chopped spinach, no need to sauté. Simply thaw, and squeeze out excess moisture using paper towels.*

Once garlic is cooled enough to handle, squeeze cloves out of their “papers”, and roughly chop.

On a lightly floured surface, roll out puff pastry into a 14″L X 10″W rectangle.  Brush puff pastry with melted vegan butter, spread on roasted garlic, spinach, sprinkle on salt and pepper if using, leaving a 1/2 inch space from edge of one side of the width on the puff pastry (see photos above). Roll puff pastry width to width, with the 1/2 space on the outside of the roll. You should now have a 14″ long rolled log. Place in refrigerator for 10 minutes.

Cut puff pastry log into 1/2 inch thick slices. Place on a parchment lined baking sheet.

Bake at 400°F 13-15 minutes or until lightly browned and puffy.

Makes: 16                        Prep Time: 15-20 Minutes                      Cook Time: 30-35 Minutes



5 Comments Add yours

  1. One of my favorite things to eat.

    Liked by 1 person

  2. Megha says:

    These look so yummy, wish I had puff pastry sheet. I would have tried them today itself 😊

    Liked by 1 person

    1. Awe, man! Hope you get to try them soon! Be sure to let me know what you think of the recipe after you do 🙂

      Liked by 1 person

  3. Savanna says:

    These look so delicious and perhaps mostly importantly for me, easy to make! Thanks for sharing. I’m sure these will win over my nonvegan friends and family 🙂

    Liked by 1 person

    1. Thank you! They sure are super easy to make. Hope you, your friends, and family love them! 🙂

      Liked by 1 person

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