Spinach Dip Pinwheels
Flaky puff pastry pinwheels filled with creamy spinach dip. Ready in 25 minutes, these golden, crispy appetizers are perfect for parties and always disappear fast.
Ingredients
- 1 bag 10 oz frozen chopped spinach, thawed and squeezed dry
- 1 block 8 oz cream cheese, softened to room temperature
- 1/2 cup grated Parmesan cheese freshly grated works best
- 1/4 cup mayonnaise
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper freshly ground preferred
- Pinch red pepper flakes optional
- 1 sheet puff pastry thawed but kept cold
- 1 large egg for egg wash
Instructions
- Create the Spinach Filling
- In a medium bowl, combine softened cream cheese, Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and red pepper flakes (if using). Mix until completely smooth with no lumps.
- Wrap thawed spinach in paper towels and squeeze over the sink until bone dry. Repeat 2-3 times to remove all moisture.
- Add dried spinach to cream cheese mixture and fold until evenly combined.
- Prepare the Pastry
- Lightly flour your work surface and unroll the puff pastry sheet.
- Spread spinach filling evenly across the pastry, leaving a 1/2-inch border along one long edge.
- Starting from the opposite long edge, roll the pastry tightly toward the bare border. Press seam to seal.
- Wrap the log in plastic wrap and refrigerate for 30 minutes.
- Bake the Pinwheels
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Unwrap chilled log and slice into 1/2-inch thick rounds using a sharp knife.
- Arrange pinwheels on prepared baking sheet with space between each.
- Whisk egg with 1 tablespoon water. Brush egg wash over tops and sides of each pinwheel.
- Bake for 15-20 minutes until deep golden brown and puffed.
- Cool on baking sheet for 5 minutes before transferring to serving plate.
Notes
Cream Cheese: Must be fully softened to room temperature (leave out 2 hours before using) to avoid lumps in the filling.
Dry Spinach Thoroughly: This is critical. Wet spinach makes soggy pastry. Squeeze 3 times minimum until no water comes out.
Don't Skip Chilling: The 30-minute chill time ensures clean slices and prevents squished pinwheels.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in 350°F oven for 5 minutes to restore crispiness. Don't microwave.
Make Ahead: Prepare the log and refrigerate up to 24 hours before slicing and baking. Or freeze unbaked sliced pinwheels for up to 1 month; bake from frozen, adding 3-5 extra minutes.
Variations: Add 4 strips crumbled cooked bacon, swap Parmesan for cheddar, add chopped artichoke hearts, or include diced jalapeños for heat.Claude can make mistakes. Please double-check responses.
Dry Spinach Thoroughly: This is critical. Wet spinach makes soggy pastry. Squeeze 3 times minimum until no water comes out.
Don't Skip Chilling: The 30-minute chill time ensures clean slices and prevents squished pinwheels.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in 350°F oven for 5 minutes to restore crispiness. Don't microwave.
Make Ahead: Prepare the log and refrigerate up to 24 hours before slicing and baking. Or freeze unbaked sliced pinwheels for up to 1 month; bake from frozen, adding 3-5 extra minutes.
Variations: Add 4 strips crumbled cooked bacon, swap Parmesan for cheddar, add chopped artichoke hearts, or include diced jalapeños for heat.Claude can make mistakes. Please double-check responses.