introduction
These spinach dip pinwheels are a simple snack. They bake fast and puff up crisp. They work for a party or a quick snack. If you like easy party food, you might also enjoy 3-ingredient cake mix cookies.
why make this recipe
This recipe is quick, uses common ingredients, and makes bite-sized pieces that are easy to eat. The filling is creamy and the puff pastry gets flaky and golden.
how to make Spinach Dip in Bite-Sized Pinwheels
Ingredients :
- 1 bag frozen chopped spinach (10 oz) thaw it and squeeze the life out of it
- 1 block cream cheese (8 oz) leave it out so it’s nice and soft
- 1/2 cup grated Parmesan
- 1/4 cup mayo
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- pinch red pepper flakes if you want a little heat
- 1 sheet puff pastry thawed but still cold
- 1 egg for brushing
Directions :
- Put the cream cheese, Parmesan, mayo, garlic powder, onion powder, and black pepper in a bowl.
- Squeeze the thawed spinach until no water comes out.
- Add the squeezed spinach to the bowl.
- Mix everything until the filling is even.
- Flour your counter lightly.
- Roll out the puff pastry on the floured counter.
- Spread the spinach mix over the pastry, leaving one long side empty for sealing.
- Roll the pastry up like a jelly roll, tight and even.
- Wrap the log in plastic wrap.
- Chill the wrapped log in the fridge for 30 minutes.
- Preheat the oven to 400°F (204°C).
- Unwrap the log and slice into 1/2-inch rounds.
- Place the rounds on a baking sheet lined with parchment paper.
- Beat the egg with a splash of water and brush it on top of each pinwheel.
- Bake for 15–20 minutes until they puff and turn golden.
how to serve Spinach Dip in Bite-Sized Pinwheels
Serve warm on a platter. These go well with extra marinara, ranch, or a simple yogurt dip. They are best on the day you make them.
how to store Spinach Dip in Bite-Sized Pinwheels
Cool the pinwheels to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to crisp them again.
tips to make Spinach Dip in Bite-Sized Pinwheels
- Make sure to squeeze the spinach dry to avoid soggy pastry.
- Keep the puff pastry cold so it puffs well.
- Slice with a sharp knife or a serrated blade to keep rounds neat.
- Chill the log well before slicing to make clean cuts.
variation (if any)
Add cooked chopped bacon or sun-dried tomatoes to the filling for a different flavor. Use feta instead of Parmesan for a tangy twist.
FAQs
Q: Can I use fresh spinach?
A: Yes. Cook and drain fresh spinach well, then squeeze out all water before adding.
Q: Can I make these ahead?
A: You can make the log, wrap it, and keep it in the fridge for a few hours before baking. Do not store baked pinwheels for more than 3 days.
Q: Can I freeze them?
A: Yes. Freeze baked pinwheels on a tray, then transfer to a freezer bag. Reheat from frozen in a 375°F oven for 12–15 minutes.
Conclusion
For another simple take on this idea, see 3-Ingredient Spinach Dip Pinwheels – Plain Chicken.