Spinach Dip Pinwheels Recipe

Introduction

These Spinach Dip Bite-Sized Pinwheels are a perfect appetizer for any gathering. Creamy, flavorful spinach filling wrapped in flaky puff pastry makes for an irresistible snack that’s easy to prepare and sure to impress.

Ingredients

• 1 bag frozen chopped spinach (10 oz), thawed and well squeezed
• 1 block cream cheese (8 oz), 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)
• 1 sheet puff pastry, thawed but still cold
• 1 egg, beaten (for brushing)

Instructions

1. Step 1: In a bowl, combine the softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and red pepper flakes if using. Squeeze the thawed spinach thoroughly to remove all moisture, then add it to the bowl. Mix everything together until evenly combined.
2. Step 2: Lightly flour your work surface and roll out the puff pastry sheet. Spread the spinach mixture evenly over the pastry, leaving one long edge free to seal. Carefully roll the pastry up tightly like a jelly roll, starting from the side with the filling.
3. Step 3: Wrap the rolled log in plastic wrap and refrigerate for at least 30 minutes to firm up while you preheat the oven to 400°F (200°C).
4. Step 4: Remove the chilled log from the fridge and slice into half-inch rounds. Place the pinwheels on a parchment-lined baking sheet. Beat the egg with a splash of water, then brush this egg wash over the tops of the pinwheels.
5. Step 5: Bake in the preheated oven for 15 to 20 minutes, or until the pinwheels have puffed up and turned golden brown. Serve warm.

Tips & Variations

• Make sure to squeeze out all the water from the spinach to avoid soggy pinwheels.
• For extra flavor, add a handful of shredded mozzarella or feta cheese to the filling.
• Substitute mayonnaise with Greek yogurt for a tangier, lighter filling.
• If you prefer fresh spinach, cook it down on the stove, drain well, and cool before mixing.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispiness. These pinwheels can also be frozen before baking; simply thaw overnight in the fridge before slicing and baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Cook it down until wilted, drain thoroughly, and cool before using it in the filling to avoid excess moisture.

Can I prepare these pinwheels ahead of time?

Absolutely. You can make the filled log and refrigerate it for up to 24 hours before slicing and baking. Alternatively, freeze the rolled and wrapped log for longer storage and bake from frozen with a slightly longer cooking time.

Spinach Dip Pinwheels Recipe

Print Recipe

★★★★★

5 from 64 reviews

These Spinach Dip Pinwheels are a delicious and easy appetizer featuring a creamy spinach and cheese filling wrapped in flaky puff pastry. Perfectly seasoned with garlic, onion, and a hint of heat, these bite-sized treats bake up golden and puffed for a crowd-pleasing snack or party finger food.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 20–24 pinwheels 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• Pinch of red pepper flakes (optional, for a little heat)

Pastry and Topping

• 1 sheet puff pastry, thawed but still cold
• 1 egg, beaten (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 optional red pepper flakes. Thoroughly squeeze any remaining water from the thawed spinach until completely dry, then add it to the mixture. Stir well until all ingredients are evenly incorporated.
2. Roll Out Puff Pastry: Lightly flour your countertop and roll out the puff pastry sheet. Spread the prepared spinach filling evenly over the pastry, leaving one long edge free to allow the roll to seal properly.
3. Form the Pinwheel Log: Carefully roll the pastry and filling up tightly from the filled edge to the empty edge, creating a jelly-roll shape. Wrap the log tightly in plastic wrap and refrigerate for 30 minutes to firm up.
4. Preheat Oven: Set your oven to 400°F (200°C) to preheat while the pinwheel log chills.
5. Slice and Prepare for Baking: Remove the chilled log from the refrigerator and slice into half-inch rounds. Place the slices spaced on a baking sheet lined with parchment paper. Beat the egg with a splash of water and brush it generously over the tops of each pinwheel.
6. Bake: Bake in the preheated oven for 15 to 20 minutes, or until the pinwheels have puffed up and turned a beautiful golden brown. Remove from the oven and allow to cool slightly before serving.

Notes

• Make sure to squeeze all moisture out of the spinach to prevent soggy pastry.
• Keep the puff pastry cold as you work with it to ensure maximum puff and flakiness.
• You can substitute mayonnaise for sour cream or Greek yogurt for a different flavor.
• Feel free to add chopped water chestnuts or mushrooms to the filling for extra texture.
• Serve warm or at room temperature with your favorite dipping sauce or marinara.

Keywords: spinach dip, pinwheels, puff pastry appetizer, party snack, finger food, baked spinach dip, cream cheese appetizer, easy appetizer