Spinach Dip in Bite-Sized Pinwheels
Delicious bite-sized snacks filled with creamy spinach and cheese, wrapped in flaky puff pastry, perfect for parties and gatherings.
Ingredients
Filling ingredients
- 10 oz 1 bag frozen chopped spinach Thawed and well-drained
- 8 oz 1 block cream cheese Softened at room temperature
- 1/2 cup 1/2 cup grated Parmesan cheese
- 1/4 cup 1/4 cup mayonnaise
- 1 tsp 1 tsp garlic powder
- 1/2 tsp 1/2 tsp onion powder
- 1/4 tsp 1/4 tsp black pepper
- Pinch of red pepper flakes Optional for heat
Pastry ingredients
- 1 sheet 1 sheet puff pastry Thawed but kept cold
- 1 egg 1 egg For egg wash
Instructions
Preparation
- In a large mixing bowl, combine softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, and black pepper. Blend until well combined and creamy.
- Thoroughly drain the thawed spinach, squeezing out as much moisture as possible, then mix it into the cheese mixture.
Assembly
- On a floured surface, roll out the puff pastry to a thin, even layer.
- Spread the spinach and cheese mixture evenly over the pastry, leaving one long edge exposed.
- Roll the pastry tightly like a jelly roll, ensuring the filling is secure inside.
- Wrap the log in plastic wrap and refrigerate for about 30 minutes.
Baking
- Preheat your oven to 400°F (200°C).
- After 30 minutes, remove the log from the refrigerator and slice into half-inch rounds.
- Arrange the slices on a baking sheet lined with parchment paper, spacing them evenly.
- Beat the egg with a splash of water and brush over the tops of the pinwheels.
- Bake for 15 to 20 minutes, or until the pinwheels are puffed and golden brown.
Notes
For optimal freshness, store leftover pinwheels in an airtight container in the refrigerator for 3 to 5 days. Unbaked pinwheels can be frozen for up to three months before baking.