Easy Spinach Dip in Bite-Sized Pinwheels

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.

Recipes You May Like

• Vegetable Tortilla Roll Ups Recipe
• Pizza Stuffed Garlic Knots
• Chicken Peach Ricotta Pizza

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.

Continue to Content

Yield: 24 pinwheels

Spinach Dip in Bite-Sized Pinwheels

Print

Your new favorite party food! These flaky Spinach Dip in Bite-Sized Pinwheels are so easy to make with puff pastry. A guaranteed creamy, savory hit!

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 20 minutes

Total Time 55 minutes

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

Instructions

Step 1

grab a bowl and throw in cream cheese parmesan mayo garlic powder onion powder pepper
now the spinach squeeze it till no water comes out at all then toss it in and mix everything up till it looks even

Step 2

flour your counter roll out the puff pastry spread the spinach mix all over it but leave one long side empty so it can seal later
roll it up like a jelly roll nice and tight

Step 3

wrap the log in plastic chuck it in the fridge for half an hour so it firms up
turn the oven on to 400F while you wait

Step 4

take the log out slice it into half inch rounds stick them on a baking sheet with parchment
beat the egg with a splash of water brush it on top
bake 15–20 min till they puff up and go golden

Notes

spinach has to be bone dry soggy spinach = soggy pastry

cold puff pastry puffs better

you can make the log a day before then just slice and bake when you need it

Nutrition Information

Yield

8

Serving Size

1
Amount Per ServingCalories 100Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 35mgSodium 202mgCarbohydrates 4gFiber 1gSugar 0gProtein 4g

Please leave a review here, and tell me everything in the comments Here!

Please leave a comment on the blog or share a photo on Pinterest