Short introduction
Spinach Dip in Bite-Sized Pinwheels are delicious little snacks perfect for parties or as an appetizer. They combine the classic flavors of spinach dip with a flaky puff pastry, making them easy to enjoy in one bite. These pinwheels are sure to impress your guests and are simple enough to whip up for your family gatherings.
Why you’ll love it
You’ll love these pinwheels because they offer a delightful mix of creamy, cheesy spinach dip wrapped in a golden, flaky puff pastry. They are not only easy to prepare but also versatile, allowing you to adjust the ingredients according to your taste. Plus, they can be made ahead of time, making them an ideal choice for busy hosts or those looking to enjoy a savory snack.
Ingredients
Here’s what you’ll need to make Spinach Dip in Bite-Sized Pinwheels:
- 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 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Pinch of red pepper flakes (optional, for some heat)
- 1 sheet puff pastry, thawed but still cold
- 1 egg (for brushing)
Substitutions & key variations
Feel free to get creative with this recipe! Instead of frozen spinach, you can use fresh spinach—just make sure to cook and chop it finely first. For a lighter alternative, you can swap cream cheese with Greek yogurt. If you’re looking to add a twist, incorporate other cheeses like feta or mozzarella, or add some cooked, crumbled sausage for extra flavor.
Step-by-step
Step 1
In a bowl, combine the softened cream cheese, grated Parmesan cheese, mayonnaise, garlic powder, onion powder, and black pepper. Mix well until everything is evenly blended. Then, take the thawed spinach, squeeze out as much excess water as possible, and add it to the cheese mixture. Stir until completely combined.
Step 2
Flour your counter and roll out the sheet of puff pastry. Spread the spinach mix evenly over the pastry, leaving one long edge empty so it can seal later. Starting from the filled edge, roll it up tightly like a jelly roll.
Step 3
Wrap the rolled pastry log in plastic wrap and refrigerate it for about 30 minutes to firm it up. Preheat your oven to 400°F (200°C) while you wait.
Step 4
After chilling, take the log out of the fridge and slice it into half-inch rounds. Place them on a baking sheet lined with parchment paper. In a small bowl, beat the egg with a splash of water and brush the mixture on top of each pinwheel for a golden finish. Bake in the preheated oven for 15-20 minutes, until they puff up and turn a lovely golden brown.
Success tips
For the best results, make sure to squeeze all the water out of the spinach; excess water can make the filling watery, affecting the texture of your pinwheels. Keep an eye on them while they bake to prevent burning, as ovens can vary. The desired texture is crispy and golden on the outside, while creamy on the inside.
How to serve
Serve these Spinach Dip Pinwheels warm as a perfect appetizer at gatherings, or as a snack alongside your favorite dips or sauces. They go well with ranch dressing or a spicy aioli for an extra kick!
Storage & reheating
If you have leftovers, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 minutes, or until warmed through and crispy again.
Frequently Asked Questions
How can I make these pinwheels vegetarian?
This recipe is already vegetarian! However, you can ensure all substitutes you use are vegetarian-friendly.
Can I make the filling ahead of time?
Yes! You can prepare the spinach filling a day in advance and store it in the refrigerator. Just roll it up in the pastry when you’re ready to bake.
Can I use fresh spinach instead of frozen?
Absolutely! Just make sure to cook and chop the fresh spinach before adding it to the cheese mixture.
What can I serve with Spinach Dip Pinwheels?
They pair nicely with dips like ranch dressing, salsa, or a spicy aioli.
Can I freeze these pinwheels?
Yes, you can freeze them before baking. Just wrap the rolled log tightly in plastic wrap and foil, then freeze for up to a month. Bake directly from the freezer, adding extra baking time.
Nutrition notes / equivalents (optional)
These bite-sized pinwheels are a delightful combination of protein from the cheese, vitamins from the spinach, and the deliciousness of puff pastry. They make a satisfying treat without excessive calories when enjoyed in moderation.
Conclusion + CTA
Spinach Dip in Bite-Sized Pinwheels are a fantastic snack for any occasion—easy to make and simply delicious. Give this recipe a try at your next gathering, and watch your guests enjoy every bite! Don’t forget to share your experience or any variations you try; we’d love to hear from you!
Links to related recipes
- Cheesy Broccoli and Chicken Puff Pastry Bites
- Classic Spinach Artichoke Dip
- Savory Stuffed Puff Pastry Twists
Spinach Dip in Bite-Sized Pinwheels
Ingredients
For the Spinach Filling
- 1 bag frozen chopped spinach (10 oz), thawed and squeezed dry Make sure to squeeze out excess water.
- 1 block cream cheese (8 oz), softened Allow to soften at room temperature.
- ½ cup grated Parmesan cheese
- ¼ cup mayonnaise
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 pinch red pepper flakes Optional for some heat.
For the Pinwheels
- 1 sheet puff pastry, thawed but still cold Keep the pastry cold for ease of handling.
- 1 egg for brushing Beaten with a splash of water.
Instructions
Preparation
- In a bowl, combine the softened cream cheese, grated Parmesan cheese, mayonnaise, garlic powder, onion powder, and black pepper. Mix well until everything is evenly blended.
- Squeeze out as much excess water from the thawed spinach as possible and add it to the cheese mixture. Stir until completely combined.
Assembly
- Flour your counter and roll out the sheet of puff pastry. Spread the spinach mix evenly over the pastry, leaving one long edge empty to seal later.
- Starting from the filled edge, roll it up tightly like a jelly roll.
- Wrap the rolled pastry log in plastic wrap and refrigerate for about 30 minutes to firm it up. Preheat your oven to 400°F (200°C) while you wait.
Baking
- After chilling, take the log out of the fridge and slice it into half-inch rounds.
- Place them on a baking sheet lined with parchment paper. Brush each pinwheel with the beaten egg mixture.
- Bake in the preheated oven for 15-20 minutes, until they puff up and turn golden brown.