Spinach Dip Pinwheels
These flaky spinach dip pinwheels are a quick and irresistible appetizer made with creamy spinach filling and puff pastry, perfect for parties and gatherings.
Ingredients
For the filling
- 8 oz cream cheese, softened Full-fat recommended for the creamiest texture.
- 0.5 cup Parmesan cheese, grated Use freshly grated for the best flavor.
- 0.25 cup mayonnaise
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste black pepper
- 10 oz spinach, fresh or frozen Must be bone dry.
For assembly
- 1 sheet puff pastry, store-bought Thaw before using.
- 1 large egg, beaten with a splash of water For egg wash.
Instructions
Preparation
- Prepare the spinach by thawing if frozen, squeezing out moisture until bone dry.
- For fresh spinach, wilt in a hot pan, cool slightly, then press dry and chop.
Making the filling
- Beat cream cheese and mayonnaise together until smooth.
- Stir in grated Parmesan, garlic powder, onion powder, and black pepper.
- Fold in completely dried spinach until well combined.
Assembling
- Roll out puff pastry and spread spinach mixture, leaving a 1/2-inch border.
- Roll tightly into a log, sealing with water or egg wash, and wrap in plastic wrap.
Chilling and slicing
- Chill the log for at least 20 minutes, then slice into 1/2 to 3/4-inch rounds.
Baking
- Brush tops with egg wash and bake at 400°F (205°C) for 12-15 minutes until golden.
Notes
Store cooled pinwheels in an airtight container for up to 3 days. Freeze baked pinwheels for up to 2 months. To reheat, bake at 350°F (175°C) for 6-8 minutes for refrigerated or 12-15 minutes for frozen.