Spinach Dip in Bite-Sized Pinwheels
Delicious snacks combining creamy spinach dip and flaky puff pastry, perfect for parties or appetizers.
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.
Notes
For best results, ensure all water is squeezed from the spinach to prevent a watery filling. Watch the pinwheels while they bake to prevent burning.
