why make this recipe
Spinach Dip in Bite-Sized Pinwheels is a fun twist on a classic appetizer. These little bundles of flavor are perfect for parties, gatherings, or a cozy night in. They are easy to make, look impressive, and taste amazing. The combination of creamy spinach and savory cheese wrapped in flaky pastry is sure to please everyone. Plus, they are bite-sized, making them easy to grab and enjoy!
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 cheese
- 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 cold
- 1 egg, for brushing
Directions:
- Grab a bowl and mix together the softened cream cheese, Parmesan, mayo, garlic powder, onion powder, and black pepper.
- Squeeze the thawed spinach to remove all the water, then add it to the bowl. Mix everything until it’s well combined.
- Lightly flour your countertop and roll out the puff pastry. Spread the spinach mixture over the pastry, leaving one long side empty so it can seal later. Roll it up tightly like a jelly roll.
- Wrap the rolled log in plastic wrap and put it in the fridge for 30 minutes to firm up. Preheat your oven to 400°F while waiting.
- After chilling, take the log out of the fridge and slice it into ½ inch rounds. Place them on a baking sheet lined with parchment paper. Beat the egg with a splash of water and brush it on top of each slice. Bake for 15–20 minutes until they puff up and turn golden.
how to serve Spinach Dip in Bite-Sized Pinwheels
Serve these pinwheels warm as a tasty appetizer. They are great on their own, but you can also pair them with your favorite dipping sauce or some extra spinach dip on the side. Arrange them nicely on a platter for a beautiful presentation at your next gathering.
how to store Spinach Dip in Bite-Sized Pinwheels
If you have leftovers, store the pinwheels in an airtight container in the fridge. They are best eaten within a couple of days. You can also freeze unbaked pinwheels; just make sure to wrap them well. When ready to eat, bake from frozen—just add a few extra minutes to the baking time.
tips to make Spinach Dip in Bite-Sized Pinwheels
- Make sure to squeeze out as much water from the spinach as possible. This helps keep the pastry from getting soggy.
- Experiment with different cheeses like mozzarella or feta for a unique twist.
- For a fun presentation, sprinkle some extra Parmesan on top before baking.
variation (if any)
You can customize the filling by adding other vegetables like artichokes, roasted red peppers, or even some cooked bacon for added flavor. If you like more spice, try adding diced jalapeños or hot sauce to the mixture.
FAQs
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Just sauté it first until wilted, then chop and squeeze out the excess water.
How do I know when the pinwheels are done?
They should be golden brown and puffed up when they are ready. Keep an eye on them to avoid burning.
Can I make the mixture ahead of time?
Absolutely! You can prepare the filling a day ahead and store it in the fridge. Just roll it up in the puff pastry and bake when you’re ready to serve.
Spinach Dip in Bite-Sized Pinwheels
Ingredients
Method
- In a bowl, mix together the softened cream cheese, Parmesan, mayo, garlic powder, onion powder, and black pepper.
- Squeeze the thawed spinach to remove all the water, then add it to the bowl and mix until well combined.
- Lightly flour your countertop and roll out the puff pastry. Spread the spinach mixture over the pastry, leaving one long side empty for sealing.
- Roll it up tightly like a jelly roll.
- Wrap the rolled log in plastic wrap and put it in the fridge for 30 minutes to firm up.
- Preheat your oven to 400°F while waiting.
- After chilling, take the log out of the fridge and slice it into ½ inch rounds.
- Place the slices on a baking sheet lined with parchment paper.
- Beat the egg with a splash of water and brush it on top of each slice.
- Bake for 15–20 minutes until they puff up and turn golden.