Spinach Dip in Bite-Sized Pinwheels strikes a perfect balance between comfort food and bite-sized elegance. This delightful appetizer brings a classic spinach dip into a fun and shareable format, perfect for gatherings, family brunches, or even a cozy movie night at home. With its flaky puff pastry shell encasing a creamy, flavorful filling, it’s no wonder that these pinwheels have earned a cherished spot at my table.
Why you’ll love this dish
This recipe is not just about tasty bites; it embodies quick preparation and delightful versatility. The beauty of Spinach Dip in Bite-Sized Pinwheels lies in its simplicity—using readily available ingredients that are likely already in your pantry makes it a budget-friendly choice. It’s ideal for any occasion, from casual weeknight dinners to festive holiday gatherings. One of my favorite aspects is that they are kid-approved, making it an easy way to sneak in some greens without any complaints!
"These pinwheels were an absolute hit at our party! Everyone kept asking for the recipe!" – A satisfied home cook
Preparing Spinach Dip in Bite-Sized Pinwheels
Making these bite-sized treats involves a few straightforward steps that can be accomplished even by novice cooks. You’ll combine creamy ingredients, roll them up, chill, slice, and bake to golden perfection. Below is what you’ll need to gather for this delicious venture.
What you’ll need
- 1 bag frozen chopped spinach (10 oz), thawed and squeezed
- 1 block cream cheese (8 oz), softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Pinch of red pepper flakes (for heat, optional)
- 1 sheet puff pastry, thawed but still cold
- 1 egg (for egg wash)
For a twist, consider substituting the cream cheese with ricotta for a lighter version or mixing in some feta for an extra flavor kick!
Step-by-step instructions
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Start by grabbing a bowl and adding the softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, and black pepper.
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Now, let’s prepare the spinach. Squeeze the thawed spinach until all excess water is removed, then add it to the mixture. Stir until everything is evenly combined.
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Flour your countertop, and then roll out the cold puff pastry. Spread the spinach mixture evenly across the pastry, leaving one long edge empty—this will help seal the roll later.
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Roll the pastry tightly, like a jelly roll, starting from the edge with filling. Once it’s fully rolled, wrap it in plastic and refrigerate for 30 minutes. Meanwhile, preheat your oven to 400°F.
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Once chilled, remove the log from the fridge and slice it into half-inch rounds. Place them on a parchment-lined baking sheet.
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Beat the egg with a splash of water and brush it on the tops of the pinwheels.
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Bake for 15–20 minutes, until they are puffed and golden brown.
How to serve Spinach Dip in Bite-Sized Pinwheels
These pinwheels are delightful on their own, but there are creative ways to enhance your serving presentation. Arrange them on a beautiful platter garnished with fresh herbs, or offer a side of tangy dipping sauce, like an herby yogurt or homemade ranch dressing. For a fun twist, serve them alongside a colorful veggie platter.
Keeping leftovers fresh
Be sure to store any uneaten Spinach Dip Pinwheels in an airtight container in the fridge. They should stay fresh for up to three days. If you want to keep them longer, pop the slices in a freezer-safe container. To reheat, bake them in the oven at 350°F until warmed through, which helps maintain their flaky texture.
Helpful cooking tips
- For easy slicing, use a sharp knife or a serrated knife to prevent squashing the pinwheels.
- If you’re short on time, pre-made spinach dip can be used in place of the homemade mixture—just be sure to adjust the seasoning to your taste.
- Chilling the rolled log before slicing is essential for clean cuts and helps maintain their shape while baking.
Creative twists
Feel free to experiment with the filling! Consider adding a mix of cheeses for a richer taste, or incorporate sun-dried tomatoes or roasted red peppers for a Mediterranean flair. You can also try using whole wheat or gluten-free puff pastry for a healthier alternative.
Common questions
How long does it take to prepare?
Preparation time is about 20 minutes, plus an additional 30 minutes for chilling before baking. Total time is around 1 hour.
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it first to wilt and remove excess moisture, then chop and mix as directed.
How do I store these pinwheels?
Store them in an airtight container in the fridge for up to three days. You can also freeze them; just ensure they’re well-wrapped to prevent freezer burn.
Can I adjust the spice level?
Certainly! Adjust the amount of red pepper flakes to your preference, or leave them out entirely for a milder flavor.
These Spinach Dip in Bite-Sized Pinwheels are not just an appetizer; they’re a conversation starter, a crowd-pleaser, and a staple recipe that deserves a spot in your regular cooking rotation!
Spinach Dip in Bite-Sized Pinwheels
Ingredients
Spinach Mixture
- 10 oz 1 bag frozen chopped spinach, thawed and squeezed
- 8 oz 1 block cream cheese, softened Can substitute with ricotta for a lighter version.
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- pinch red pepper flakes Optional for heat.
Pastry and Egg Wash
- 1 sheet puff pastry, thawed but still cold
- 1 egg For egg wash.
Instructions
Preparation
- In a bowl, combine the softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, and black pepper.
- Squeeze the thawed spinach until all excess water is removed, then add it to the mixture and stir until evenly combined.
- Flour your countertop, roll out the cold puff pastry, and spread the spinach mixture evenly across the pastry, leaving one long edge empty.
- Roll the pastry tightly from the edge with filling, wrap it in plastic, and refrigerate for 30 minutes.
- Preheat your oven to 400°F (200°C).
Baking
- Once chilled, remove the log from the fridge and slice it into half-inch rounds.
- Place them on a parchment-lined baking sheet.
- Beat the egg with a splash of water and brush it on the tops of the pinwheels.
- Bake for 15–20 minutes, until they are puffed and golden brown.
