Spinach Dip Pinwheels
These Spinach Dip Pinwheels are a delightful and easy snack perfect for any gathering, featuring a creamy filling wrapped in flaky pastry.
Ingredients
Filling Ingredients
- 1 bag frozen chopped spinach (10 oz) Thaw and squeeze the life out of it.
- 1 block cream cheese (8 oz) Leave it out to soften.
- 1/2 cup grated Parmesan
- 1/4 cup mayo
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- pinch red pepper flakes Optional for heat.
Wrap Ingredients
- 1 sheet puff pastry Thawed but still cold.
Instructions
Preparation
- In a bowl, combine cream cheese, Parmesan, mayo, garlic powder, onion powder, and black pepper.
- Add the thawed spinach, make sure to squeeze out all excess water, and mix until well combined.
Rolling Pinwheels
- Flour a counter and roll out the puff pastry.
- Spread the spinach mixture evenly over the puff pastry, leaving one long side empty for sealing.
- Roll the pastry tightly like a jelly roll.
Chilling and Baking
- Wrap the log in plastic wrap and refrigerate for about 30 minutes.
- Preheat the oven to 400°F (200°C).
- After chilling, slice the log into 1/2 inch rounds and arrange on a baking sheet lined with parchment paper.
- Beat the egg with a splash of water and brush it over the pinwheels.
- Bake for 15–20 minutes, or until they puff up and turn golden.
Notes
Serve as is or with marinara or ranch dressing. Store leftovers in an airtight container in the fridge for up to 3 days. Freeze before baking for up to 2 months.