Print

Spinach Dip Pinwheels Recipe

Print Recipe

★★★★★

5 from 99 reviews

These Spinach Dip Bite-Sized Pinwheels combine a creamy, flavorful spinach and cheese filling wrapped in flaky puff pastry. Perfect as a party appetizer or snack, these pinwheels are easy to prepare and bake until golden and crisp, offering a delightful blend of savory flavors and a satisfying crunch.

Ingredients

Scale

Filling

  • 1 bag (10 oz) frozen chopped spinach, thawed and thoroughly squeezed to remove excess water
  • 1 block (8 oz) cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • Pinch of red pepper flakes (optional for heat)

Dough & Topping

  • 1 sheet puff pastry, thawed but still cold
  • 1 egg, beaten with a splash of water (for egg wash)

Instructions

  1. Prepare the filling: In a mixing bowl, combine the softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and red pepper flakes if using. Mix thoroughly until well combined.
  2. Add spinach: Squeeze the thawed spinach until all water is out to avoid sogginess. Add the spinach to the cheese mixture and stir until evenly incorporated.
  3. Prepare the puff pastry: Lightly flour your countertop and roll out the puff pastry sheet evenly. Spread the spinach mixture all over the puff pastry, leaving one long edge free of filling to enable sealing.
  4. Roll the pastry: Carefully roll the puff pastry into a tight jelly roll shape, starting from the side with the filling. Make sure it is rolled tightly to prevent filling leakage during baking.
  5. Chill the roll: Wrap the rolled log tightly in plastic wrap and refrigerate for 30 minutes to firm up, which will make slicing easier and maintain shape during baking.
  6. Preheat oven: While chilling the roll, preheat your oven to 400°F (200°C).
  7. Slice and arrange: Remove the chilled roll from the fridge and slice it into half-inch thick rounds. Place the pinwheels on a baking sheet lined with parchment paper, spaced slightly apart.
  8. Egg wash: Beat the egg with a splash of water and brush the tops of each pinwheel generously. This gives them a golden and glossy finish once baked.
  9. Bake: Place the baking sheet in the preheated oven and bake for approximately 15-20 minutes, or until the puff pastry is puffed up and golden brown.
  10. Serve: Remove from the oven and let the pinwheels cool slightly before serving. Enjoy warm or at room temperature as a tasty appetizer or snack.

Notes

  • Ensure all excess water is squeezed from the spinach to prevent soggy pastry.
  • For a spicier kick, increase the amount of red pepper flakes or add a dash of cayenne.
  • These pinwheels can be prepared in advance and baked just before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
  • If puff pastry is not available, phyllo dough can be used, though it requires a bit more careful handling and additional butter layers.

Keywords: spinach dip, pinwheels, puff pastry appetizer, party snacks, creamy spinach, baked bites

Find it online: https://spiceupwithsophie.com/spinach-dip-pinwheels-recipe/