Okay, story time. These Spinach Dip in Bite-Sized Pinwheels exist because my friends have a habit of texting “be there in 20!” and my fridge had a tub of spinach dip and a sheet of puff pastry. I just looked at the two and thought… wait a minute. They ended up being the star of the show. The best advice I can give you is to let the cream cheese sit on the counter for a couple of hours first. If you don’t, you’ll be fighting to get it smooth, and nobody has time for that.
Ingredients for Spinach Dip in Bite-Sized Pinwheels
The shopping list for this is super short, which is always a win. You’re not going to need anything weird or hard to find to make these awesome little Spinach Dip in Bite-Sized Pinwheels.
- 1 (10 ounce) package frozen chopped spinach, thawed out
- 1 (8 ounce) package cream cheese, nice and soft
- 1/2 cup grated Parmesan
- 1/4 cup mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- A little pinch of red pepper flakes (I add this for a tiny bit of warmth, you can skip it)
- 1 sheet of puff pastry (the kind from the freezer aisle), thawed
- 1 large egg
Step-by-Step Instructions
Let’s walk through making these. It’s basically just mix, spread, roll, and bake. You’ve got this.
Step 1: Prep the Creamy Filling
First, the filling. Get a bowl and dump in the softened cream cheese, Parmesan, mayo, and all the seasonings. The big secret here is the spinach. It has to be dry. And I mean bone dry. I usually wrap the thawed spinach in a few paper towels and just squeeze the life out of it over the sink. Any leftover water will make the pastry bottom soggy, and we want crispy. Once it’s dry, fold it into the cream cheese mixture.
Step 2: Assemble the Pinwheels
Time to put it all together. Sprinkle a little flour on your counter so the pastry doesn’t stick, and carefully unroll the sheet. Plop the filling on and use a spatula to spread it out, almost to the edges. You want to leave one of the long sides with a little naked border, which helps the whole thing stay glued together. Then, just start rolling from the other long side. Roll it up nice and snug.
Step 3: Chill and Slice
Don’t bake them yet! This step is a game-changer. Wrap the log in plastic wrap and let it hang out in the fridge for at least a half-hour. This lets everything firm up so you can slice clean little rounds instead of squished ovals. It makes a huge difference. While the roll is chilling, get your oven going to 400°F and put some parchment paper on a baking sheet.
Step 4: Bake to Golden Perfection
Once the log is chilled and firm, use a sharp knife to slice it into half-inch pieces and lay them out on your baking sheet. Beat the egg with a splash of water and give the tops and sides of each pinwheel a quick brush. This is what makes them turn super golden and look legit. Bake them for 15, maybe 20 minutes, until they’ve puffed up and are beautifully browned. Let them cool for a minute before piling them onto a plate.
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Why I’m Obsessed With This Recipe
Every single time I make these, they are the first thing to vanish from the plate. It’s that classic, comforting spinach dip flavor, but in a flaky, buttery little package that people just go nuts for. It’s the perfect party food. I really hope you make these. If you do, come back and tell me about it in the comments! I genuinely love to hear how recipes turn out for you all.
