Why Make This Recipe
Spinach Dip in Bite-Sized Pinwheels is a fun and tasty appetizer that can bring joy to any gathering. This recipe combines the rich flavors of creamy spinach dip with the flaky goodness of puff pastry. It’s simple to make and perfect for parties, potlucks, or even a cozy night in. Plus, they are easy to eat with your hands, which makes them a great finger food option!
How to Make Spinach Dip in Bite-Sized Pinwheels
Ingredients:
- 1 bag frozen chopped spinach (10 oz), thawed and squeezed dry
- 1 block cream cheese (8 oz), softened
- 1/2 cup grated Parmesan
- 1/4 cup mayo
- 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 (for brushing)
Directions:
- Grab a bowl and mix together the cream cheese, Parmesan, mayo, garlic powder, onion powder, and black pepper. Next, add the drained spinach to the bowl and mix everything until it looks even.
- Flour your counter and roll out the puff pastry. Spread the spinach mixture over the pastry, leaving one long side empty so you can seal it later. Roll it up tightly like a jelly roll.
- Wrap the log in plastic wrap and place it in the fridge for half an hour to firm up. Preheat the oven to 400°F (200°C) while you wait.
- Take the log out of 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 and brush it over the tops of the pinwheels. Bake for 15 to 20 minutes until they puff up and turn golden brown.
How to Serve Spinach Dip in Bite-Sized Pinwheels
Serve these delicious pinwheels warm out of the oven or at room temperature. They make for a perfect appetizer at gatherings. You can also enjoy them with a creamy dip or a tangy sauce on the side.
How to Store Spinach Dip in Bite-Sized Pinwheels
If you have leftovers (though they are hard to resist), let the pinwheels cool, then store them in an airtight container in the fridge for up to 3 days. You can also freeze them before baking. Just make sure to wrap them well.
Tips to Make Spinach Dip in Bite-Sized Pinwheels
- Make sure to squeeze out as much water as possible from the spinach to keep the filling from getting soggy.
- You can add some shredded cheese or herbs to the filling for more flavor.
- If you want to save time, you can use fresh spinach instead of frozen. Just sauté it briefly before using it in the recipe.
Make-Ahead & Freezer Tips for Spinach Dip in Bite-Sized Pinwheels
SPINACH DIP PINWHEELS ARE PERFECT FOR MAKE-AHEAD APPETIZERS, ESPECIALLY WHEN YOU’RE HOSTING A PARTY OR HOLIDAY GATHERING. YOU CAN PREP THEM IN ADVANCE SO YOU’RE NOT RUSHING AT THE LAST MINUTE.
ONE OF THE BEST THINGS ABOUT THIS RECIPE IS THAT YOU CAN ROLL THE LOG, CHILL IT, SLICE IT, OR EVEN FREEZE IT BEFORE BAKING. THAT WAY, YOU JUST POP THEM INTO THE OVEN WHEN YOU NEED A FRESH, HOT APPETIZER.
YOU CAN ALSO BAKE THEM AHEAD AND REHEAT THEM RIGHT BEFORE SERVING, MAKING THEM SUPER FLEXIBLE FOR ANY SCHEDULE.
Variation
You can customize the filling by adding different ingredients like cooked and crumbled bacon, roasted red peppers, or even artichoke hearts for added flavor.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Just sauté it briefly until wilted, then chop and squeeze out excess water before mixing it into the filling.
2. Can I prepare these pinwheels ahead of time?
Absolutely! You can make the filling and roll them up in advance. Just store them wrapped tightly in plastic wrap in the fridge until you’re ready to bake.
3. What can I serve with the pinwheels?
They are delicious on their own but pair well with marinara sauce, ranch dressing, or a simple yogurt dip.
Spinach Dip in Bite-Sized Pinwheels
Ingredients
For the filling
- 10 oz 1 bag frozen chopped spinach, thawed and squeezed dry Make sure to remove excess water.
- 8 oz 1 block cream cheese, softened
- 1/2 cup grated Parmesan
- 1/4 cup mayo
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional) for heat
For the pinwheels
- 1 sheet puff pastry, thawed but still cold
- 1 egg for brushing Beat with a splash of water
Instructions
Preparation
- In a bowl, mix together the cream cheese, Parmesan, mayo, garlic powder, onion powder, and black pepper.
- Add the drained spinach to the mixture and combine until even.
- Flour your counter and roll out the puff pastry.
- Spread the spinach mixture over the pastry, leaving one long side empty to seal it later.
- Roll the pastry up tightly like a jelly roll.
- Wrap the log in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C).
Baking
- Slice the log into half-inch rounds and place them on a baking sheet lined with parchment paper.
- Brush the tops of the pinwheels with the beaten egg.
- Bake for 15 to 20 minutes, until they puff up and turn golden brown.