Dinner

Parmesan and Spinach Cheese Twists Recipe

ByJulian Dempsey February 10, 2026February 10, 2026

Introduction

If you’re craving a flaky, cheesy treat with a touch of earthiness, these Parmesan and Spinach Cheese Twists are perfect. Crispy on the outside and rich with flavorful cheese and tender spinach on the inside, they make a great snack or appetizer. Easy to prepare and impressive to serve, they’re sure to be a favorite for any occasion.

There are six golden brown, twisted pastry sticks on white parchment paper placed on a white plate. Each pastry has three visible layers: a crisp, flaky outer layer that is light brown with small coarse salt crystals sprinkled on top, a soft white inner layer, and a green leafy filling visible through the twists, showing a textured mix of cooked spinach. The pastries are arranged close together in a neat stack, and a few fresh green spinach leaves sit slightly out of focus in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet puff pastry (about 250 g), thawed if frozen
1 tablespoon butter or olive oil
2 cloves garlic, minced
100 g (3.5 oz) fresh spinach, chopped
Salt and black pepper, to taste
½ teaspoon nutmeg (optional, for warmth)
80 g (¾ cup) grated Parmesan cheese
100 g (1 cup) shredded mozzarella cheese
1 egg, lightly beaten (for egg wash)
1 tablespoon milk or cream (for egg wash)
1 tablespoon sesame or poppy seeds (optional, for topping)

Instructions

Step 1: In a skillet over medium heat, melt butter or heat olive oil. Add minced garlic and sauté for 30 seconds until fragrant. Add the chopped spinach and cook for 2–3 minutes until wilted. Season with salt, pepper, and nutmeg. Remove from heat and let it cool slightly.
Step 2: Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper. Unroll the puff pastry on a lightly floured surface. If it’s too soft, refrigerate for 5–10 minutes to firm up.
Step 3: Spread the cooled spinach mixture evenly over half of the puff pastry sheet. Sprinkle Parmesan and mozzarella evenly over the spinach. Fold the pastry in half to cover the filling and gently press to seal.
Step 4: Using a sharp knife or pizza cutter, slice the pastry into strips about 1.5–2 cm wide. Carefully twist each strip several times and place them on the prepared baking sheet, leaving space between each one.
Step 5: Beat the egg with milk or cream and brush it over each twist for a shiny, golden finish. Sprinkle sesame or poppy seeds on top if desired.
Step 6: Bake in the preheated oven for 18–22 minutes, or until the twists are puffed up and golden brown.
Step 7: Let the twists cool for a few minutes before serving. Enjoy warm or at room temperature.

Tips & Variations

Keep puff pastry cold to ensure it puffs properly during baking.
If your spinach is watery, squeeze out excess liquid to prevent soggy pastry.
For a spicy twist, add chili flakes or smoked paprika to the filling.
Try mixing in Gruyère, cheddar, or feta for different cheese flavors.
Brush melted garlic butter on the twists after baking for extra richness.
Add fresh herbs like basil or thyme to the spinach for a fragrant touch.
Make mini twists by cutting shorter strips for bite-sized snacks.

Storage

Store cooled twists in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm them in a preheated oven at 180°C (350°F) for 5–7 minutes to crisp up. Avoid microwaving to keep the pastry flaky. You can also freeze unbaked twists on a tray until solid, then transfer to a freezer bag; bake directly from frozen, increasing baking time slightly.