Introduction

These Easy Spinach Dip in Bite-Sized Pinwheels combine creamy spinach dip with flaky puff pastry for a delicious, crowd-pleasing appetizer. Perfect for parties or a savory snack, they are simple to make yet impressively tasty.

A white plate holds a pile of small rolled snacks, each cut into thick, bite-sized rounds. Each roll has three visible layers: a thin golden-brown outer crust with a slightly crispy texture, a soft creamy white middle layer, and a dark green leafy filling rolled tightly in the center. The rolls are stacked irregularly, showing the spiral pattern clearly, with some edges lightly browned. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and thoroughly drained
1 (8 ounce) package cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)
1 sheet puff pastry, thawed but still cold
1 large egg, beaten with a splash of water (for brushing)

Instructions

Step 1: In a bowl, combine the softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and red pepper flakes if using. Ensure the spinach is bone dry by squeezing out all moisture with paper towels, then fold it into the mixture until evenly combined.
Step 2: Lightly flour your counter and carefully unroll the puff pastry sheet. Spread the spinach mixture evenly over the pastry, leaving a narrow border along one long edge. This border will help seal the roll.
Step 3: Starting from the opposite long side, roll the pastry up tightly like a jelly roll. Wrap the log well in plastic wrap and refrigerate for at least 30 minutes to firm up the filling and make slicing easier. Meanwhile, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 4: Remove the chilled log from the fridge and slice it into half-inch thick rounds. Place the pinwheels on the prepared baking sheet. Brush the tops and sides of each pinwheel with the egg wash to promote golden browning.
Step 5: Bake for 15 to 20 minutes, or until the pinwheels have puffed up and turned a beautiful golden brown. Allow to cool slightly before serving.

Tips & Variations

Make sure the spinach is completely dry to avoid soggy pastry bottoms; squeezing it well is key.
Keep the puff pastry cold before baking to ensure it rises properly and becomes flaky.
For extra crispness, add a bit of flour to the cutting knife before slicing the chilled log.
You can prepare the roll a day ahead and refrigerate it wrapped, then slice and bake when ready to serve.
Omit the red pepper flakes if you prefer no heat, or increase them slightly for more warmth.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 5-7 minutes to restore crispness. They can also be frozen before baking—slice the chilled log, freeze the pinwheels on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

How to Serve

A white plate piled with many small spiral rolls, each roll showing multiple layers of thin, golden-baked dough with a slightly crispy edge, wrapped around a filling made of creamy white cheese and thin green spinach leaves, creating a tight swirl pattern visible from the top; the rolls are stacked casually with some showing the browned outer crust and others revealing the soft inner layers, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used. Simply cook it until wilted, then squeeze out all excess moisture thoroughly before mixing. The key is ensuring the spinach is very dry to keep the pastry crisp.

Do I need to brush the egg wash over the filling or just the pastry?

Brush the egg wash only on the puff pastry surfaces—the tops and sides of each pinwheel. Avoid brushing over the filling to prevent it from becoming soggy and to help the pastry develop a golden, shiny crust.