Spinach Dip Pinwheel Bites

Spinach dip in bite-sized pinwheels is my go-to appetizer when I need something impressive yet easy for gatherings. These pinwheels combine creamy spinach dip with flaky puff pastry for an irresistible bite that always disappears fast from the table.

I made my first batch for a holiday potluck and my friends still ask for them every year. The puff pastry always gets rave reviews paired with the creamy spinach dip.

Gather Your Ingredients

• Frozen chopped spinach: look for a bright green bag and always squeeze out every bit of liquid for the best texture
• Cream cheese: a full fat block gives the creamiest result so let it come to room temperature for easy mixing
• Grated Parmesan: choose freshly grated for sharp nutty flavor
• Mayonnaise: adds tang and makes the filling extra luscious
• Garlic powder: a quick shortcut to boost the flavor
• Onion powder: gives subtle sweetness and depth
• Black pepper: freshly ground is best for aroma
• Red pepper flakes: just a pinch for a little kick or skip for mild version
• Puff pastry: go for all butter if you can find it and keep it cold until rolling
• Egg: for brushing makes the pastry golden brown and shiny

How to Make It

Thaw the Spinach:

Make sure the frozen spinach is fully thawed then wrap it in a kitchen towel and squeeze repeatedly until no more water drips out. This prevents soggy pinwheels later on.

Mix the Filling:

Combine the drained spinach cream cheese Parmesan mayo garlic powder onion powder black pepper and red pepper flakes in a large bowl. Mix thoroughly with a sturdy spoon or spatula until completely smooth and evenly blended.

Prepare the Puff Pastry:

Lightly dust your work surface and rolling pin with flour. Unfold the cold puff pastry sheet and gently roll it out just to smooth any seams and even out the thickness.

Spread and Roll:

Spoon the spinach filling onto the pastry and spread it in an even layer right to the edges. Work quickly so the pastry stays cold. Starting at one edge tightly roll up the pastry into a log just like a jelly roll.

Slice Pinwheels:

Using a sharp knife slice the log into rounds each about half an inch thick. If the dough gets soft pop it in the freezer for a few minutes to firm up for cleaner cuts.

Arrange and Brush:

Place the pinwheels cut side down on a parchment lined baking sheet spacing them apart. Beat the egg with a splash of water and brush the tops of the pinwheels for a beautiful finish.

Bake:

Bake at 400 degrees Fahrenheit for about 22 to 25 minutes or until golden and puffed. Let cool a few minutes before serving since the filling will be very hot.

The creamy filling paired with flaky pastry is my favorite part and my nephew always sneaks a second helping when I make these. Once we baked them together for his birthday and now it is our tradition.

Flavor Boosters

Spinach dip has roots in American retro party spreads especially from the 1970s and 80s. In spring I love adding chopped fresh herbs from the garden to the filling or tucking in bits of roasted red pepper for extra color.

Serving Suggestions

Serve warm or at room temperature for brunch buffets game nights or holiday gatherings. Pair with fresh vegetable sticks or serve alongside a tangy Greek yogurt dip. These also work well packed in lunch boxes for a special treat.

Creative Twists

Use fresh spinach quickly wilted and chopped if you prefer over frozen. Swap feta or sharp cheddar in place of Parmesan for a new twist. For dairy free try vegan cream cheese and mayo plus a sprinkle of nutritional yeast.

These pinwheels are a crowd favorite that work for everything from casual brunches to holiday parties. Make a double batch— they disappear fast!

Common Questions About This Recipe

→ Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be sautéed and squeezed dry before mixing. Be sure to remove excess moisture for the best texture.

→ Can these pinwheels be made ahead of time?

Prepare and chill the assembled pinwheels in advance, then slice and bake just before serving to keep them fresh and crispy.

→ What other cheeses can be used?

Try swapping Parmesan with sharp cheddar or feta for a different flavor twist. A blend of Italian cheeses also works well.

→ Is it possible to freeze the pinwheels?

Yes, you can freeze the unbaked pinwheels after assembling. Bake from frozen, adding a few minutes to the cook time.

→ How do I prevent the puff pastry from getting soggy?

Squeeze excess moisture out of the spinach and use a cold puff pastry sheet. Avoid overfilling to keep the rolls crisp.