Spinach Dip Pinwheel Bites (Recipe for Printing)
Perfect for gatherings or spring potlucks, these spinach dip pinwheels combine cream cheese, Parmesan, and puff pastry for a flavorful appetizer. Save & click.
# What You Need:
→ Filling
01 -
10 oz frozen chopped spinach, thawed and thoroughly squeezed dry
02 -
8 oz cream cheese, softened
03 -
1/2 cup grated Parmesan cheese
04 -
1/4 cup mayonnaise
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1/4 teaspoon ground black pepper
08 -
Pinch red pepper flakes, optional
→ Pastry
09 -
1 sheet puff pastry, thawed but kept cold
10 -
1 egg, lightly beaten for brushing
# How to Make It:
01 -
In a medium mixing bowl, combine the well-drained spinach, softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and red pepper flakes if using. Mix until smooth and fully incorporated.
02 -
Unroll the cold puff pastry sheet on a lightly floured surface, keeping the pastry chilled. Evenly spread the spinach mixture over the surface, leaving a 1/2 inch border along one edge.
03 -
Carefully roll the pastry sheet tightly into a log, starting from the opposite side of the bare edge. Seal the seam by pressing gently.
04 -
Using a sharp knife, cut the rolled pastry into 1/2-inch thick slices. Arrange pinwheels flat on a parchment-lined baking sheet, spacing them slightly apart.
05 -
Brush the tops of the pinwheels with the beaten egg. Bake in a preheated 400°F (205°C) oven for 23–25 minutes, until golden brown and crisp.
06 -
Allow pinwheels to cool on the baking sheet for 5 minutes before transferring to a serving platter. Serve warm.
# Extra Tips:
01 -
Ensure the spinach is squeezed very dry to avoid soggy pastry.