Spinach Dip Pinwheels with Cream Cheese and Parmesan Recipe

Introduction

These Spinach Dip Bite-Sized Pinwheels are a perfect party appetizer or snack. Creamy, cheesy spinach dip is wrapped in flaky puff pastry, creating a bite-sized treat that’s both flavorful and fun to eat.

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 mayonnaise
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional, for a little heat)
• 1 sheet puff pastry, thawed but still cold
• 1 egg, for brushing

Instructions

1. Step 1: In a bowl, combine the softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and red pepper flakes if using. Squeeze all the water out of the thawed spinach, then add it to the bowl. Mix everything until evenly combined.
2. Step 2: Lightly flour your countertop and roll out the puff pastry. Spread the spinach mixture evenly over the pastry, leaving one long side free of filling to seal the roll.
3. Step 3: Carefully roll the pastry like a jelly roll, keeping it tight. Wrap the log in plastic wrap and refrigerate for about 30 minutes to firm up. Meanwhile, preheat your oven to 400°F (200°C).
4. Step 4: Remove the chilled log from the fridge and slice it into half-inch rounds. Place the pinwheels on a baking sheet lined with parchment paper. Beat the egg with a splash of water and brush it over the pinwheels. Bake for 15–20 minutes, until they puff up and turn golden brown.

Tips & Variations

• Make sure to squeeze out all the moisture from the spinach to avoid soggy pinwheels.
• Swap out mayonnaise for Greek yogurt for a lighter version.
• Add chopped artichokes or water chestnuts to the filling for extra texture.
• Use fresh garlic instead of powder for a bolder flavor.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5–7 minutes to regain crispiness. These pinwheels can also be frozen; freeze uncooked rolls wrapped tightly in plastic wrap, then bake from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, but be sure to cook it down and squeeze out all the moisture before mixing it with the other ingredients to prevent soggy pinwheels.

Can I prepare these ahead of time?

Absolutely! You can assemble the pinwheel log, wrap it, and refrigerate or freeze it before slicing and baking. This makes for convenient party prep.

Spinach Dip Pinwheels with Cream Cheese and Parmesan Recipe

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★★★★★

4.9 from 108 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: About 20 pinwheels 1x
• Diet: Vegetarian

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Description

This recipe features delicious spinach dip wrapped in buttery puff pastry and baked into bite-sized golden pinwheels. Perfect as an appetizer or party snack, these creamy and savory treats combine a flavorful spinach and cream cheese filling with the flaky texture of puff pastry. Quick to prepare and irresistibly tasty, these pinwheels are a crowd-pleaser for any occasion.

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Ingredients

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Filling

• 1 bag frozen chopped spinach (10 oz), thawed and thoroughly squeezed to remove all water
• 1 block cream cheese (8 oz), 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 of red pepper flakes (optional, for a little heat)

Pastry and Topping

• 1 sheet puff pastry, thawed but still cold
• 1 egg, beaten (for brushing)

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Instructions

1. Prepare the filling: In a mixing bowl, combine softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and optional red pepper flakes. Add the fully squeezed thawed spinach and mix everything thoroughly until an even filling forms.
2. Roll out the puff pastry: Lightly flour your countertop and roll out the puff pastry sheet. Spread the spinach mixture evenly over the pastry, leaving one long edge free to help with sealing when rolling.
3. Form the pinwheel log: Carefully roll the pastry up tightly from the edge with the filling toward the free edge, forming a jelly-roll style log. Wrap the log in plastic wrap and refrigerate for about 30 minutes to firm up.
4. Preheat the oven: While the log chills, preheat your oven to 400°F (204°C).
5. Slice and prepare for baking: Remove the chilled log from the fridge, slice into approximately half-inch thick rounds, and place them on a baking sheet lined with parchment paper.
6. Egg wash and bake: Beat the egg with a splash of water and brush the tops of the pinwheels with the egg wash. Bake in the preheated oven for 15–20 minutes, or until the pinwheels are puffed and golden brown.

Notes

• Ensure to squeeze out as much water as possible from the thawed spinach to prevent soggy pastry.
• You can add a pinch of red pepper flakes for a spicy kick or omit it for a milder flavor.
• Serve warm or at room temperature for best taste and texture.
• Leftovers can be stored in an airtight container in the refrigerator and reheated gently in the oven.
• Make sure the puff pastry remains cold while handling to achieve optimal flakiness.

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: Spinach dip pinwheels, puff pastry appetizers, spinach cream cheese pinwheels, party snacks, easy appetizers