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A close-up view of several golden-brown Parmesan and Spinach Cheese Twists, featuring flaky pastry, green spinach, and melted cheese with grated Parmesan.
Layla

Parmesan and Spinach Cheese Twists

Flaky, savory, and incredibly easy to make, these Parmesan and Spinach Cheese Twists are a delightful treat perfect for breakfast, brunch, or an appetizer. Made with store-bought puff pastry and a rich spinach-Parmesan filling.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 12 pieces
Course: Appetizer, Breakfast, Snack
Cuisine: American, European
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

For the Twists
  • 1 sheet frozen puff pastry 14.1 oz / 397g, thawed according to package directions
  • 5 oz fresh spinach or 1/2 cup frozen chopped spinach, thawed and squeezed very dry
  • 1/4 cup cream cheese softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp garlic powder
  • Pinch salt
  • Pinch black pepper
For the Egg Wash & Topping
  • 1 large egg beaten
  • 1 tbsp water
  • 1-2 tbsp grated Parmesan cheese for sprinkling (optional)
  • 1 tsp sesame seeds or poppy seeds, for sprinkling (optional)

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Rolling Pin
  • Sharp Knife or Pizza Cutter
  • Pastry brush

Method
 

Prepare Oven & Filling
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. If using fresh spinach, sauté it in a pan until wilted, then let it cool slightly and squeeze out as much excess water as possible. If using frozen spinach, thaw it completely and squeeze very dry. Finely chop the spinach.
  3. In a medium bowl, combine the finely chopped spinach, softened cream cheese, 1/2 cup grated Parmesan cheese, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined and form a thick paste.
Assemble the Twists
  1. On a lightly floured surface or directly on a sheet of parchment paper, carefully unfold the thawed puff pastry. Gently roll it out slightly to form an even rectangle, approximately 10x12 inches (25x30 cm).
  2. Spread the spinach and cheese mixture evenly over one half of the puff pastry sheet, leaving a small border (about 1/4 inch) along the edges.
  3. Fold the other half of the puff pastry over the filling, aligning the edges precisely. Gently press down on the pastry to seal the edges and remove any trapped air pockets.
Cut, Twist & Bake
  1. Using a sharp knife or a pizza cutter, cut the folded pastry into 12-16 strips, each about 1/2 to 3/4 inch wide.
  2. Carefully pick up each strip by both ends and gently twist it several times to create a spiral shape. Place the twisted strips onto the prepared baking sheet, leaving about an inch of space between each one.
  3. In a small bowl, whisk together the beaten egg and 1 tablespoon of water to create an egg wash. Brush the tops of all the cheese twists with the egg wash. Optionally, sprinkle with the remaining Parmesan cheese and sesame seeds.
  4. Bake for 15-18 minutes, or until the twists are puffed, golden brown, and cooked through. Keep an eye on them, as oven temperatures can vary.
  5. Let the Parmesan and Spinach Cheese Twists cool slightly on the baking sheet for a few minutes before serving. They are best enjoyed warm.

Notes

For best results, ensure your puff pastry is properly thawed but still cold when working with it. If it gets too warm and sticky, chill it in the refrigerator for 10-15 minutes before cutting. These twists can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat gently in a toaster oven or microwave.