Easy Spinach Dip In Bite-sized Pinwheels Recipe
Try the Easy Spinach Dip In Bite-sized Pinwheels Recipe to impress your guests with these crispy, creamy delights.
Ingredients
- 1 bag frozen chopped spinach (10 oz)
- 1 block cream cheese (8 oz)
- 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
- 1 sheet puff pastry
- 1 egg
Instructions
Step 1: Mix Filling
In a large mixing bowl, soften the cream cheese until easily spreadable, then fold in the grated Parmesan, mayo, garlic powder, onion powder, black pepper and a pinch of red pepper flakes. Make sure the thawed chopped spinach has been squeezed thoroughly to remove excess water before you add it; work it into the cheese mixture until the filling is a cohesive, glossy, slightly grainy spread dotted with bright green flecks. Use a sturdy rubber spatula to scrape the sides and ensure everything is evenly incorporated — the texture should be creamy yet still hold little pockets of chopped spinach.
Step 2: Prepare Pastry
Lightly dust your counter with flour and roll the thawed puff pastry to smooth the fold lines, aiming for an even rectangle. With an offset spatula or the back of a spoon, spread the spinach filling in an even layer across the pastry, leaving one long edge bare for sealing. Starting from the opposite long edge, roll the pastry tightly into a neat log, tucking the seam underneath to keep the swirl intact. The goal is a tight spiral where the creamy green filling is visible in a continuous ribbon inside the dough — not sloppy, but not pressed flat either.
Step 3: Chill and Preheat
Wrap the pastry log snugly in plastic wrap and refrigerate for about 30 minutes so it firms up and becomes easier to slice without squashing. While it chills, preheat your oven to 400°F (200°C) so it's fully up to temperature when the pinwheels go in. Chilling is simple but crucial: the butter layers in the pastry and the softened filling will set, preserving rise and creating flakiness during baking.
Step 4: Slice and Bake
Unwrap the chilled log and use a sharp knife to slice it into rounds about 1/2 inch thick. Arrange each round on a parchment-lined baking sheet with a little space to expand. Beat the egg with a splash of water and lightly brush the tops for a glossy, golden finish. Bake until the pinwheels are puffed and deeply golden brown at the edges, with the filling bubbling slightly and the pastry showing distinct flaky layers. Once baked, let them rest briefly so the filling settles before serving.
Notes
- Thoroughly squeeze water from spinach to avoid soggy filling.
- Chill the pastry log before slicing for cleaner cuts.
- Use egg wash for a golden finish.