Spinach Dip in Bite-Sized Pinwheels
Delicious and easy-to-make bite-sized pinwheels filled with creamy spinach dip, perfect for parties or casual gatherings.
Ingredients
For the Spinach Dip Filling
- 10 oz 1 bag frozen chopped spinach Thawed and thoroughly squeezed dry
- 8 oz 1 block cream cheese Softened
- 0.5 cup 1/2 cup grated Parmesan cheese Can be swapped with cheese of choice
- 0.25 cup 1/4 cup mayonnaise Can be substituted with Greek yogurt for a lighter version
- 1 tsp 1 tsp garlic powder
- 0.5 tsp 1/2 tsp onion powder
- 0.25 tsp 1/4 tsp black pepper
- pinch A pinch of red pepper flakes Optional, for heat
For the Pastry
- 1 sheet 1 sheet puff pastry Thawed but kept cold
- 1 egg 1 egg Beaten for brushing
Instructions
Preparation
- In a bowl, combine the softened cream cheese, Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and red pepper flakes (if using). Mix until well combined.
- Add the squeezed spinach and fold until evenly incorporated.
Preparing the Pastry
- Lightly flour your countertop and roll out the puff pastry sheet.
- Spread the spinach mixture over the pastry, leaving one long edge clean to seal later.
Assembly and Baking
- Start rolling from the filled edge, tucking it tightly like a jelly roll. Once you reach the empty edge, seal the pastry by pressing it gently.
- Wrap the rolled log in plastic wrap and refrigerate for about 30 minutes.
- Preheat your oven to 400°F (200°C).
- Remove the log from the fridge and slice it into half-inch rounds.
- Place them on a baking sheet lined with parchment paper.
- Beat the egg with a splash of water, then brush this mixture over the top of the pinwheels.
- Place them in the oven and bake for 15-20 minutes, or until they puff up and turn golden brown.
Notes
Serve warm out of the oven. They can also be prepared ahead of time and reheated. Pair with zesty dipping sauce.