Flaky Spinach Dip Pinwheels
These pinwheels are crunchy, flaky, and creamy, making for a crowd-pleasing party appetizer that can be made ahead and frozen.
Ingredients
For the filling
- 8 oz cream cheese, softened Use full-fat for the creamiest texture; low-fat may make it loose.
- 0.5 cup Parmesan cheese, grated Use freshly grated for better melting and flavor.
- 0.25 cup mayonnaise Helps smooth out the filling.
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste black pepper
- 10 oz spinach, fresh or frozen, must be bone dry Squeeze out moisture if using frozen.
For the crust
- 1 sheet puff pastry, store-bought Use thawed but still cool; avoid soft or warm pastry.
- 1 large egg, beaten with a splash of water For egg wash.
Instructions
Preparation
- Prep the spinach by thawing and squeezing out moisture or wilting fresh spinach in a pan.
- Make the filling by beating cream cheese and mayonnaise until smooth, then stir in Parmesan, garlic, onion powder, and black pepper before folding in the spinach.
- Roll out the puff pastry on a floured surface to a rectangle, keeping it cool.
Assembly
- Spread the filling on the pastry, leaving a border to avoid squeeze-out, and roll tightly.
- Chill the rolled log for 20 minutes, then slice into rounds.
Baking
- Brush the pinwheels with egg wash and bake at 400°F (205°C) for 12-15 minutes until golden brown.
Notes
Serve warm for best texture. You can freeze unbaked slices and bake from frozen.