Spinach Dip in Bite-Sized Pinwheels
These Spinach Dip in Bite-Sized Pinwheels combine creamy spinach dip with flaky puff pastry, making them a perfect finger food for any gathering.
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.
Notes
Store leftover pinwheels in an airtight container in the fridge for up to 3 days. Can be frozen before baking.