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Spinach & Ricotta Pinwheels

Calories: 247 WW Freestyle Points: 3 each (or 7 points for 2 of them)
Spinach & Ricotta Pinwheels

These soft and cheezy pinwheels are delicious when dipped in Marinara sauce. They are so good, you could easily serve them at a party and no one would know they are "diet-friendly". The video shows a quick demonstration on assembling these. Recipe makes 10 pinwheels. 3 points each (or 7 points for two of them).


Here is the recipe for zero point Marinara Sauce.

Total Cook/Prep time: 40 minutes


  • For the dough: 1 small 6 oz container Fage non-fat greek yogurt
  • 1 cup self-rising flour
  • For the stuffing:
  • 1 package frozen chopped spinach (thawed and drained)
  • 1 3/4 cup fat-free Ricotta Cheese
  • 8 oz lite shredded Mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 1 tbs garlic powder
  • salt and pepper
  • Additional items:
  • 1 scrambled egg (used as a wash)
  • Everything bagel seasoning


Preheat oven to 425

Line a baking sheet with parchment paper

Mix the yogurt and self-rising flour in a bowl until a stiff ball of dough forms

Set the dough aside.

(NOTE: it is not completely necessary to let the dough rest, but if you have the time, letting the dough rest for 1.5 - 2 hours creates a more elastic and smooth dough - and provides a puffier result when baked).

In a separate bowl, mix the Ricotta, parmesan, mozzarella, garlic powder, salt and pepper

Set aside.

Roll the dough out on a lightly floured surface (about 14 inches wide)

Spread the cheese mixture over the dough leaving about 1 inch of margin around the perimeter of the dough circle

Spread the spinach over the cheese

Roll it up (see video)

Pinch the seams closed, and tuck the end pieces under the bottom

Brush with egg wash, then sprinkle with seeds

Using a thread or very thin string, cut the roll into 10 one-inch pieces and place them on the baking sheet (I actually used the string of a tea bag in the video. It does the job, but it's really not long enough.)

Bake for 25 minutes

Allow them to cool for 15 minutes before eating them.


  5 (2 reviews)
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