Spinach Wrap Pinwheels

Mini Wrap Canapes:

Wraps make an excellent base for canapés, and these spinach mini wrap canapes, bring both a pop of colour & character to your party spread.

Their bright green hue stands out beautifully against an assortment of deli meats, cheeses, and fresh garnishes, making them a visually appealing and delicious choice for any occasion.

When it comes to effortless entertaining, wraps are an underrated gem.

They might not have the same reputation as elaborate hors d’oeuvres or intricate canapés, but their versatility and ability to hold bold, gourmet flavours make them a fantastic addition to any grazing board.

Whether rolled, sliced, or layered, they offer endless possibilities for creative presentation.

These mini wrap canapes are quick to assemble, easy to customise, and—when made with the right ingredients—bursting with rich, savoury, and creamy flavours.

With a mix of premium deli meats, smooth cheeses, and vibrant spreads, these wraps deliver a flavourful bite every time.

A Deli-Style Wrap Platter with Character

For an appetiser that feels both effortless and indulgent, a deli-style wrap platter is the way to go.

The combination of salty Champagne Leg Ham, garlicky salami, and rich pancetta brings depth and umami, while creamy Gouda cheese and tangy spinach & artichoke dip round out the flavours.

A spread of spicy Red Pesto ties everything together, adding a bold, sun-dried tomato richness.

No matter the occasion—be it a casual get-together, brunch, or an elegant cocktail party—these mini wrap canapes add colour & character to your catering.

They’re sophisticated enough to impress, yet simple enough to prepare in advance.

Small Wraps, Big Impact

Let’s be honest—wraps don’t always get the attention they deserve.

They’re often overlooked in favour of fancier appetisers, but with the right ingredients, they can easily become the highlight of your grazing table.

With layers of salty, creamy, and tangy flavours, they’re anything but ordinary.

Not Your Standard Wraps

When it comes to these mini savoury wraps, their versatility makes them perfect for grazing boards, brunch spreads, or quick party bites.

Serve them whole for a heartier option or slice them into pinwheels for an eye-catching and easy-to-eat canapé.

Either way, they’ll bring something fresh and exciting to the table.

Why You’ll Love Them

✔ Visually stunning – Bright, fresh, and full of colour
✔ Incredibly flavourful – A perfect balance of creamy, salty, spicy and tangy
✔ No-fuss preparation – Can be made in advance and served chilled & ok for the next day
✔ Pairs beautifully with wine – A crisp Sauvignon Blanc, light Rosé, or sparkling Prosecco enhances the flavours

Simple, delicious, and a step above the usual—what’s not to love? Vegetarian? swap out the meat for your favourite vegetarian ingredients- mushrooms, pepper, eggplant!

Would you serve these mini wrap canapes at your next event?

Let me know your favourite wrap combinations! 😊

Spinach Wrap Pinwheels

(Serves 20 Prep 30)

You Will Need:

Spinach Wraps – Soft, pliable flatbreads infused with spinach for a mild earthy flavour and a gorgeous green colour. Great for rolling up with fillings, cutting into pinwheels, or using as a base for appetiser bites. I use the large ones. You could substitute with spinach mountain bread.

Roza’s Red Pesto – A rich and delicious pesto made from sun-dried tomatoes, roasted red peppers, nuts, parmesan cheese, olive oil & more. This pesto adds a tangy, slightly sweet, and umami depth to wraps, sandwiches, and canapés. If you have a preferred pesto or like to make your own- go ahead.

Champagne Leg Ham – A premium, lightly smoked ham infused with a hint of champagne for sweetness. Thinly sliced, it’s perfect for layering in wraps, serving on grazing boards, or pairing with creamy cheeses. At the end of the day, you choose your meat. I made some with ham and the others with Salami & Pancetta as that is what I had on hand.

Sliced Garlic Salami – A bold and aromatic cured meat with a pronounced garlic flavour, adding a savoury punch to wraps, antipasti platters, or charcuterie-based appetisers. Garlic salami is my favourite but you can add your favourite.

Sliced Pancetta – An Italian-style cured pork belly, rich in fat and umami, offering a slightly salty and smoky taste. Not dissimilar to Prosciutto.

Gouda Cheese Slices – Gouda is a semi-hard cheese with a creamy, slightly nutty, and mildly sweet taste. The Gouda slices however are soft enough that they can be rolled up without breaking, so are perfect for these wraps.

Red Onion: Red onion adds another layer of flavour really & it adds almost a sweetness.

Spinach & Artichoke Dip

Marinated Artichoke Hearts – Tender, slightly tangy artichoke hearts preserved in a marinade of olive oil, vinegar, herbs, and spices. They add a briny, savoury depth to dishes and are perfect in dips.

Baby Spinach Leaves – Young, tender spinach leaves with a mild, slightly sweet, and earthy flavour. They add freshness and a contrasting green colour to the wraps.

Garlic Cloves – Fresh garlic adds depth and warmth to dishes. I use raw garlic in this dip but you can roast it before adding if you prefer more sweetness.

Garlic Olive Oil – This fragrant oil is infused with garlic, combining the richness of olive oil with the savoury depth of roasted or fresh garlic. It’s so flavourful & often my go to but plain Olive oil is fine if you prefer less garlic.

Cream Cheese – A smooth, creamy, and mildly tangy cheese with a luxurious texture. It serves as a versatile base for dips, balancing out stronger flavours like garlic, herbs, or salty cured meats.

Sea Salt – Sea salt is a natural, minimally processed salt with a clean, briny taste. I like the flakey version.

Instructions:

Prepare Your Workspace

Lay a large sheet of cling wrap on a clean, flat surface. This will help you roll the wrap tightly and keep everything in place. Ensure the cling wrap is larger than your spinach wrap to allow for easy rolling.

Lay the Base

Place one spinach wrap on top of the cling wrap, smoothing it out so there are no wrinkles or folds. This will make rolling easier and ensure even layers.

Spread the Red Pesto

Using the back of a spoon or a butter knife, spread a thin, even layer of Roza’s Red Pesto over the entire surface of the wrap, leaving about a 2cm border around the edges. This gap prevents the filling from spilling out when rolling.

Add the Ham Layer

Arrange three slices of champagne leg ham evenly over the pesto, covering as much of the wrap as possible while keeping the slices flat. If needed, slightly overlap the slices to ensure full coverage.

Layer the Gouda Cheese

Place four slices of Gouda cheese on top of the ham, breaking them into large pieces as needed to fit within the centre of the wrap.

Prepare the Spinach & Artichoke Dip

In a small food processor, combine the marinated artichoke hearts, baby spinach leaves, garlic cloves, garlic olive oil, cream cheese, and a pinch of sea salt. Pulse the mixture until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.

Spread the Dip & Add Red Onion

Spoon a generous amount of the spinach & artichoke dip over the cheese layer, spreading it evenly with a spoon or spatula. Be careful not to add too much, as excess dip may make rolling difficult.

Sprinkle a handful of finely chopped red onion over the dip to add a bit of crunch and mild sweetness.

Start Rolling the Wrap

Begin rolling from one edge, using the cling wrap to help lift and guide the wrap as you roll.

As you roll, pull the edge firmly toward you to create a tight, even roll. This step is crucial for ensuring the pinwheels hold their shape.

Continue Rolling & Wrap Securely

Keep rolling while gradually lifting the cling wrap away from the wrap to avoid trapping it inside.

Once fully rolled, wrap the entire roll tightly in cling film to hold its shape.

Store & Repeat

Place the wrapped roll in a long container to prevent it from flattening.

Repeat the process with the remaining wraps, swapping the ham for sliced garlic salami and pancetta as desired.

Chill to Set

Refrigerate the wrapped rolls for at least 20 minutes. This helps firm up the ingredients, making them easier to slice into neat pinwheels.

Slice & Serve

Unwrap each roll and use a sharp knife to trim off the uneven ends.

Slice the roll into five even pinwheels, about 2cm thick each.

Secure each pinwheel with a toothpick or canape skewer.

Arrange the pinwheels on a serving platter.

Serve and enjoy!

Helpful Hints

• These mini wrap canapes can be made ahead of time and they are even still delicious the next day. Just make sure you store them in an airtight container.

• Any wraps are suitable, I have used the spinach ones for aesthetics, you could alternatively use beetroot wraps or mountain bread.

• Don’t make your layers too generous as the pinwheels will end up too big and be harder to roll.

• If you have any of the spinach & artichoke dip left you can freeze it in an airtight container.

• The cling wrap will make it a lot easier to roll the wraps up and you can use the same piece of film to wrap it up once it is rolled, keeping it nicely together.

Spinach Wrap Pinwheels

Recipe

(Serves 20 Prep 30 Mins)

Ingredients

• 4 Large Spinach wraps
• 1 Jar Roza’s red Pesto
• 6 Slices Champagne Leg Ham
• 10 Slices Garlic Salami
• 6 Slices Pancetta
• 16 Slices Gouda Cheese
• 1 Red Onion finely chopped

Spinach & Artichoke Dip

• 100g Marinated artichoke hearts
• 60g of Baby Spinach leaves
• 3 Cloves Garlic
• 2 Tbsp Garlic Olive Oil
• 125g Cream Cheese
• 1 tsp Salt

Method

1. Lay a sheet of cling wrap on a clean, flat surface.
2. Place a spinach wrap on top of the cling wrap.
3. Spread a thin layer of red pesto over the wrap, leaving a 2cm border around the edges.
4. Layer three slices of ham evenly over the pesto.
5. Arrange four slices of Gouda on top, breaking them into large pieces to fit within the centre of the wrap.
6. To make the spinach & artichoke dip, combine all the dip ingredients in a small food processor and pulse until smooth.
7. Spread a generous spoonful of the dip over the cheese layer, then sprinkle with chopped red onion.
8. Starting at one edge, use the cling wrap to help lift and roll the wrap tightly, pulling the rolled edge firmly toward you as you go.
9. Continue rolling, lifting the cling wrap off as you go, until you have a tight roll.
10. Wrap the completed roll in cling film and place it in a long container.
11. Repeat the process with the remaining wraps, swapping the ham for salami and pancetta as desired.
12. Refrigerate for 20 minutes to allow the rolls to firm up.
13. When ready to serve, unwrap and slice each roll into five even pinwheels, trimming off the ends.
14. Secure each pinwheel with a toothpick.
15. Arrange the pinwheels on a serving platter.

Serve & Enjoy!

Wine Pairing Suggestions:

Sauvignon Blanc – A classic pairing with spinach and artichokes, especially from New Zealand or Sancerre (Loire Valley). The crisp acidity will cut through the richness of the cream cheese and balance the garlic.

Albariño – This Spanish white has citrus and mineral notes that enhance the marinated artichokes and balance the pesto’s acidity.

Pinot Grigio – A light, zesty option that won’t overwhelm the flavours of spinach and artichokes while complementing the salty pancetta and salami.

Provençal Rosé – A dry, light-bodied rosé with bright acidity and subtle fruitiness will balance the creamy dip, pesto, and salty meats.

Pinot Noir – A fruit-forward, low-tannin Pinot Noir (from Oregon or Burgundy) will work well with the cured meats and Gouda while not overpowering the spinach wrap.

Beaujolais (Gamay) – A fresh, juicy Gamay is great for balancing the creamy dip, salty meats, and pesto without clashing with the garlic.

Brut Prosecco or Cava – The effervescence and bright acidity cut through the richness of the cheese and meats while refreshing the palate after each bite.