Spinach Dip in Bite-Sized Pinwheels
Irresistible bite-sized pinwheels filled with a creamy spinach dip wrapped in flaky puff pastry, perfect for any gathering.
Ingrédients
Spinach Dip Filling
- 1 bag frozen chopped spinach, thawed and drained (10 oz)
- 1 block cream cheese, softened to room temperature (8 oz) Let it soften for easier mixing.
- 1/2 cup grated Parmesan cheese Adds flavor.
- 1/4 cup mayonnaise For creaminess.
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Pinch red pepper flakes (optional for heat) Adjust according to taste.
Pinwheel Assembly
- 1 sheet of puff pastry, thawed but still cold Make sure to handle gently.
- 1 egg for brushing To achieve a golden finish.
Instructions
Preparation
- Gather all your ingredients.
- Thaw the frozen spinach and squeeze it dry to remove excess water.
Mix Filling
- In a large bowl, combine cream cheese, Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and red pepper flakes. Stir until well combined.
- Add the well-drained spinach to the mixture and mix until evenly blended.
Assemble Pinwheels
- Roll out the puff pastry sheet on a floured surface until slightly thinner.
- Spread the spinach mixture evenly over the puff pastry, leaving one long edge free of filling.
- Starting from the filled edge, roll the puff pastry tightly like a jelly roll.
- Wrap the rolled pinwheels in plastic wrap and refrigerate for about 30 minutes.
Baking
- Preheat your oven to 400°F (200°C).
- Slice the chilled roll into half-inch rounds.
- Place the pinwheels on a baking sheet lined with parchment paper.
- Beat the egg and brush it over the top of each pinwheel for a golden finish.
- Bake for 15–20 minutes until golden brown.
Notes
Make-ahead friendly and easy to customize with additional ingredients like artichokes or herbs.