Description
Delicious and easy-to-make spinach dip pinwheels featuring creamy spinach filling wrapped in crispy puff pastry. These bite-sized appetizers are perfect for parties, snacks, or casual gatherings, combining the rich flavors of cream cheese, Parmesan, and spinach baked to golden perfection.
Ingredients
Scale
Spinach Dip Filling
- 1 bag frozen chopped spinach (10 oz) – thawed and squeezed dry
- 1 block cream cheese (8 oz) – softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Black pepper to taste
Pastry & Finishing
- 1 sheet puff pastry – thawed but cold
- 1 egg (for brushing)
Instructions
- Prepare the spinach filling: In a mixing bowl, combine softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and the thawed, squeezed-dry spinach. Mix thoroughly until the filling is smooth and well blended.
- Roll out the pastry: On a lightly floured surface, roll the puff pastry into a rectangular shape. Spread the prepared spinach mixture evenly across the pastry, leaving a long edge free of filling to help with rolling.
- Form the pinwheel log: Starting from the filled end, roll the pastry tightly into a log shape. Wrap the log tightly in plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat oven and slice: Preheat your oven to 400°F (200°C). Remove the chilled log from the fridge and slice it into half-inch thick rounds. Arrange the pinwheels on a baking sheet lined with parchment paper, spacing them slightly apart.
- Apply egg wash and bake: Brush the tops of each pinwheel with beaten egg to give a glossy, golden finish. Bake in the preheated oven for 15 to 20 minutes, or until the pinwheels are puffed up and golden brown. Remove from oven and let cool slightly before serving.
Notes
- Make sure to squeeze as much water out of the thawed spinach as possible to prevent soggy pastry.
- The plastic wrap chilling step helps the log hold its shape and makes slicing easier.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- For a stronger garlic flavor, add a minced clove of fresh garlic to the filling mixture.
- Serve warm or at room temperature for best flavor and texture.
- These pinwheels can be made ahead and stored in the refrigerator before baking.
- To freeze, bake first, cool completely, and store in an airtight container.
