Spinach Dip in Bite-Sized Pinwheels Recipe

Introduction

These Spinach Dip Bite-Sized Pinwheels are perfect for parties, snacks, or a tasty appetizer. Creamy and flavorful spinach dip gets wrapped in flaky puff pastry, baked until golden and irresistible.

Ingredients

• 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 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional, for a little heat)
• 1 sheet puff pastry, thawed but still cold
• 1 egg, for brushing

Instructions

1. Step 1: In a bowl, combine the softened cream cheese, Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and red pepper flakes if using. Squeeze excess water out of the thawed spinach until completely dry, then stir it into the mixture until evenly combined.
2. Step 2: Lightly flour your counter and roll out the puff pastry sheet. Spread the spinach mixture evenly over the pastry, leaving one long side clear for sealing. Carefully roll the pastry up tightly like a jelly roll along the long edge with filling.
3. Step 3: Wrap the rolled log in plastic wrap and chill in the refrigerator for 30 minutes to firm up. Meanwhile, preheat your oven to 400°F (200°C).
4. Step 4: Remove the log from the fridge and slice into 1/2-inch rounds. Place the pinwheels on a parchment-lined baking sheet. Beat the egg with a splash of water and brush the tops of the pinwheels. Bake for 15–20 minutes until puffed and golden brown.

Tips & Variations

• For extra flavor, add chopped fresh herbs like dill or parsley to the spinach mixture.
• Use a sharp knife to slice the chilled log cleanly without squashing the pinwheels.
• If you prefer a milder dip, omit the red pepper flakes.
• Serve with a side of marinara sauce or ranch for dipping.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 5–7 minutes to restore crispiness. These pinwheels can also be frozen before baking; freeze the sliced rounds on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, if using fresh spinach, cook it down in a pan until wilted, then squeeze out all excess moisture before mixing with the other ingredients.

Can I prepare these pinwheels ahead of time?

Absolutely. You can assemble and slice the pinwheels, then refrigerate or freeze before baking. Just bake them when you’re ready to serve for best freshness and flakiness.

Spinach Dip in Bite-Sized Pinwheels Recipe

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4.8 from 111 reviews

Delicious and creamy spinach dip rolled inside flaky puff pastry and baked to golden perfection, creating bite-sized pinwheels perfect for parties and appetizers.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: Approximately 24 bite-sized pinwheels 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spinach Dip Filling

• 1 bag frozen chopped spinach (10 oz), thawed and thoroughly squeezed to remove excess water
• 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)

Puff Pastry and Topping

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

Instructions

1. Prepare the spinach filling: In a bowl, combine the softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and optional red pepper flakes. Add the thoroughly squeezed thawed spinach to the mixture and stir everything together until the filling is uniform and smooth.
2. Assemble the pinwheels: Lightly flour your countertop. Roll out the cold puff pastry sheet evenly. Spread the spinach filling all over the pastry, leaving one long edge empty to allow proper sealing when rolled.
3. Roll and chill: Carefully roll up the pastry lengthwise, like a jelly roll, making sure it’s tight. Wrap the rolled log in plastic wrap and refrigerate for 30 minutes to firm up the dough. While chilling, preheat your oven to 400°F (200°C).
4. Slice and bake: Remove the chilled roll from the fridge and slice into 1/2-inch thick rounds. Arrange the rounds on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash to promote a golden crust. Bake in the preheated oven for 15–20 minutes or until the pinwheels puff up and turn golden brown.

Notes

• Make sure to squeeze out as much water as possible from the thawed spinach to avoid soggy pinwheels.
• You can add a pinch of red pepper flakes for a subtle kick or omit for a milder flavor.
• Use a sharp knife to slice the rolled dough to ensure clean, even pinwheels.
• Serve warm for best taste and texture.
• These pinwheels can be made ahead and frozen before baking; increase baking time slightly if baking from frozen.

Keywords: spinach dip, pinwheels, puff pastry appetizer, party snacks, spinach cream cheese rolls