Spinach Dip in Bite-Sized Pinwheels
These delightful pinwheels combine classic spinach dip in an elegant, bite-sized pastry, perfect for any gathering or cozy night at home.
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.
Notes
Store uneaten pinwheels in an airtight container in the fridge for up to three days. For longer storage, freeze them in a freezer-safe container. Reheat in the oven at 350°F until warmed through.