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Flaky Spinach Dip Pinwheels

A quick and impressive party appetizer featuring flaky puff pastry filled with a creamy spinach dip. Perfect for entertaining on short notice.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese, softened Use full-fat for best results.
  • 0.5 cup Parmesan cheese, grated Grate fresh for the best flavor.
  • 0.25 cup mayonnaise
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • to taste black pepper
  • 10 oz spinach (fresh or frozen, must be bone dry) Squeeze out all moisture.
For assembly
  • 1 sheet puff pastry, store-bought Keep well chilled.
  • 1 large egg, beaten with a splash of water For egg wash.

Method
 

Preparation
  1. Thaw the spinach if frozen and squeeze out all moisture until it's bone dry.
  2. If using fresh spinach, wilt the leaves quickly in a hot pan, then cool and squeeze dry.
  3. In a bowl, beat the softened cream cheese with mayonnaise until smooth. Stir in grated Parmesan, garlic powder, onion powder, and black pepper.
  4. Fold in the dry spinach until combined.
Assembly
  1. Roll out the puff pastry on a lightly floured surface into a rectangle.
  2. Spread the spinach filling evenly over the puff pastry, leaving a small margin at the edge.
  3. Roll the pastry tightly into a log and seal the edge with beaten egg.
  4. Wrap the log in plastic wrap and chill for 20 minutes.
Baking
  1. Preheat the oven to 400°F (205°C).
  2. Slice the log into 1/2-inch to 3/4-inch rounds.
  3. Place on a parchment-lined baking sheet, brush with the egg wash, and bake for 12-15 minutes until golden brown.

Notes

Store baked pinwheels in an airtight container for up to 3 days. Can be frozen unbaked and stored for up to 3 months. Bake from frozen, adding a few extra minutes.