Step 1

Set puff pastry on the counter to thaw.

Step 2

Melt butter in a large frying pan over medium heat. Add the onions, stir frequently and cook until soft and golden.

Step 3

Meanwhile, wash the spinach, dry thoroughly, then roughly chop.

Step 4

Once onions are done, add the garlic to the pan and cook until fragrant, about 30 seconds.

Step 5

Add spinach to pan, season with black pepper, and cook by turning constantly with tongs until the spinach is wilted.

Step 6

Add spinach, cream cheese, herbs, onion flakes, and salt to a large bowl. Mix well with a fork.

Step 7

Once puff pastry is soft enough to handle, unfold sheets and place on lightly floured surface.

Step 8

Divide cream cheese mixture between two puff pastry sheets, lightly spreading over entire surface.

Step 9

Beginning with one edge, roll each pastry sheet into a log. Place rolls on a parchment lined baking sheet and refrigerate for at least 30 minutes.

Step 10

Preheat oven at 400º F.

Step 11

Remove rolls from refrigerator and slice into ½ slices. Place slices back on parchment lined baking sheet and bake for about 25 minutes or until golden. Let cool for a few minutes, and serve warm. Pinwheels can be refrigerated for 2-3 days and can be served cold as well.