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Spinach Dip in Bite-Sized Pinwheels

Delicious bite-sized pinwheels filled with creamy spinach dip, wrapped in flaky puff pastry - perfect for parties or family snacks.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Spinach Dip Filling
  • 10 oz 1 bag frozen chopped spinach, thawed and squeezed dry Thoroughly drained to avoid sogginess
  • 8 oz 1 block 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 red pepper flakes (optional)
For the Pinwheels
  • 1 sheet puff pastry, thawed but still cold
  • 1 egg for brushing

Method
 

Preparation
  1. In a bowl, mix cream cheese, Parmesan, mayonnaise, garlic powder, onion powder, and black pepper together.
  2. Add the drained spinach and blend everything until evenly combined.
  3. On a floured counter, roll out the puff pastry and spread the spinach mixture evenly over it, leaving one long side empty to seal later.
  4. Roll it up tightly like a jelly roll.
  5. Wrap the log in plastic wrap and refrigerate for 30 minutes.
Baking
  1. Preheat the oven to 400°F during the refrigeration.
  2. Once chilled, slice the log into half-inch rounds and arrange them on a baking sheet lined with parchment paper.
  3. Beat the egg with a splash of water and brush it on top of each pinwheel.
  4. Bake for 15-20 minutes until they puff up and turn golden.

Notes

For extra flavor, consider adding shredded cheese or herbs to the mixture. If using fresh spinach, sauté until wilted, then chop and drain well. Leftover pinwheels can be stored in an airtight container in the fridge for up to three days, or frozen uncooked and baked from frozen.