Easy Spinach Dip in Bite-Sized Pinwheels
Elevate your appetizer game with these irresistible Spinach Dip Pinwheels! Flaky puff pastry encases a creamy, savory spinach and cheese filling, baked to golden perfection. They are the perfect bite-sized snack for entertaining or a delightful treat for any occasion, offering all the classic flavors of spinach dip in a fun, portable format.
Prep Time
20 minutes
Cook Time
15-20 minutes
Total Time
1 hour 10 minutes (includes 30 minutes chilling)
Servings
Approximately 24-30 pinwheels
Keywords
Why This Recipe Delivers
- Delivers all the beloved flavor of classic spinach dip in a fun, portable bite.
- Utilizes convenient frozen puff pastry for an impressively easy preparation.
- Perfect for parties, game days, or a delightful appetizer anytime.
- Visually appealing with golden, flaky layers and a vibrant green filling.
- Customizable with a pinch of heat or other seasonings to suit your taste.
Ingredients
- 280 grams (10 ounces) frozen chopped spinach, thawed and thoroughly squeezed dry
- 225 grams (8 ounces) full-fat cream cheese, softened at room temperature
- 50 grams (1/2 cup) grated Parmesan cheese
- 60 milliliters (1/4 cup) mayonnaise
- 5 milliliters (1 teaspoon) garlic powder
- 2.5 milliliters (1/2 teaspoon) onion powder
- 1.25 milliliters (1/4 teaspoon) black pepper
- 0.5 grams (pinch) red pepper flakes (optional, for a hint of heat)
- 1 sheet puff pastry, thawed but still cold
- 1 large egg, for egg wash
- 15 milliliters (1 tablespoon) water, for egg wash
- All-purpose flour, for dusting work surface
Instructions
- In a medium mixing bowl, combine the softened cream cheese, grated Parmesan cheese, mayonnaise, garlic powder, onion powder, and black pepper. If using, add the red pepper flakes for a touch of heat. It's crucial to ensure your cream cheese is at room temperature to prevent lumps and achieve a smooth, creamy filling.
- Thoroughly squeeze the thawed chopped spinach to remove every bit of excess moisture. This is a critical step to prevent the pinwheels from becoming soggy during baking. Add the well-drained spinach to the bowl with the cream cheese mixture and mix vigorously until all ingredients are evenly incorporated and a cohesive, vibrant green filling forms.
- Lightly flour a clean work surface. Carefully unroll the thawed but still cold sheet of puff pastry onto the floured surface. Use a rolling pin to gently roll it out slightly, ensuring it’s a consistent thickness and removing any creases. Evenly spread the prepared spinach dip mixture over the entire surface of the puff pastry, leaving a 1-2 centimeter (approximately 1/2 to 3/4 inch) border empty along one long edge. This border will help seal the pastry when rolled.
- Starting from the long edge opposite the empty border, carefully and tightly roll the puff pastry into a log, much like a jelly roll. Ensure the roll is compact and even to create uniform pinwheels. Once rolled, use the empty border to seal the log by pressing it gently against the pastry.
- Wrap the pastry log tightly in plastic wrap and place it in the refrigerator for at least 30 minutes. This chilling time is essential as it firms up the pastry and the filling, making it much easier to slice cleanly. While the log is chilling, preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a large baking sheet with parchment paper.
- Remove the chilled pastry log from the refrigerator and unwrap it. Using a sharp knife, slice the log into rounds approximately 1 to 1.5 centimeters (1/2 inch) thick. Arrange the sliced pinwheels on the prepared baking sheet, leaving a small space between each one to allow for expansion.
- In a small bowl, whisk together the large egg and 15 milliliters (1 tablespoon) of water to create an egg wash. Lightly brush the tops of each pinwheel with the egg wash. This will give them a beautiful golden-brown color and a lovely sheen when baked.
- Bake the pinwheels in the preheated oven for 15-20 minutes, or until they are puffed up, golden brown, and cooked through. The exact baking time may vary depending on your oven. Once baked, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly further before serving. Serve warm or at room temperature.
Tools You’ll Need
- Medium mixing bowl
- Rolling pin
- Sharp knife
- Plastic wrap
- Baking sheet
- Parchment paper
- Small bowl for egg wash
- Whisk or fork
- Pastry brush
Essential Success Tips
- Ensure the spinach is exceptionally dry. Any residual water will make the pinwheels soggy and prevent them from crisping properly.
- Chill the pastry log for the full 30 minutes. This firming-up period is critical for clean, even slices.
- Don't overcrowd the baking sheet. Give the pinwheels enough space to puff up and brown evenly.
- Use full-fat cream cheese for the best creamy texture and flavor.
- Keep the puff pastry cold until ready to use; it's easier to work with and yields flakier results.
Professional Cooking Secrets
- For an extra layer of flavor, consider adding a tablespoon of finely minced shallots or a dash of nutmeg to the spinach mixture.
- To achieve an even crispier bottom, bake the pinwheels on a silicone baking mat instead of parchment paper, as it promotes better air circulation.
- If you want to prepare these ahead, you can assemble and slice the pinwheels, then freeze them on a baking sheet. Once frozen solid, transfer them to an airtight container. Bake directly from frozen, adding a few extra minutes to the baking time, without needing to thaw.
Notes
- Storage: Leftover pinwheels can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster oven or oven for best results.
- Variations: Feel free to experiment with a sprinkle of shredded mozzarella or a touch of artichoke hearts (well-drained and chopped) in the filling for added complexity. A dash of lemon zest can also brighten the flavors.
- Serving Suggestion: These pinwheels are delicious on their own but can also be served with a side of marinara sauce or a light ranch dip for dipping.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. You'll need about 500 grams (1 pound) of fresh spinach. Sauté it until wilted, then cool it completely and squeeze out all excess moisture before chopping and adding to the mixture.
How do I prevent the pinwheels from unrolling while baking?
The key is to roll the pastry log tightly and ensure it's well-chilled before slicing. The egg wash also acts as a light glue, helping to seal the edges as it bakes.
Can I make these gluten-free?
Yes, if you can find a suitable gluten-free puff pastry sheet. The rest of the ingredients are typically gluten-free, but always check labels for specific brands.
Nutrition Facts (Per Serving)
Calories: 180, Protein: 6g, Fat: 14g, Carbs: 8g (per pinwheel, estimated based on 24 servings)
Allergy Information
Contains dairy, wheat, and egg. May contain soy. For a dairy-free version, substitute with plant-based cream cheese, Parmesan, and mayonnaise, ensuring all are suitable for baking. For a gluten-free version, use gluten-free puff pastry.
No comment