Spinach Dip in Bite-Sized Pinwheels
These Spinach Dip in Bite-Sized Pinwheels offer a delightful twist on a classic dish, bringing creamy, garlicky goodness wrapped in flaky pastry, perfect for any gathering.
Ingredients
For the Filling
- 1 block cream cheese, softened Left out to soften at room temperature.
- 1/2 cup grated Parmesan
- 1/4 cup mayo
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- pinch red pepper flakes Optional for extra heat.
- 1 bag frozen chopped spinach, thawed and squeezed dry
For the Pastry
- 1 sheet puff pastry, thawed but cold
- 1 egg for brushing Beaten with a splash of water.
Instructions
Preparation
- In a bowl, combine the cream cheese, grated Parmesan, mayo, garlic powder, onion powder, black pepper, and red pepper flakes.
- Add the thawed spinach to the mixture and blend until evenly combined.
- Dust a counter lightly with flour and roll out the puff pastry.
- Spread the spinach mixture over the puff pastry, leaving one long edge free to seal later.
- Roll the pastry up tightly like a jelly roll, keeping the filling snug inside.
- Wrap the log in plastic wrap and refrigerate for 30 minutes.
Baking
- Preheat your oven to 400°F (200°C).
- Slice the chilled log into half-inch rounds and arrange them on a baking sheet lined with parchment paper.
- Brush the tops of the pinwheels with the beaten egg for a golden glaze.
- Bake for 15 to 20 minutes until puffed up and golden.
Notes
For best results, squeeze out excess moisture from the spinach before mixing. You can prep the filling a day ahead and keep it refrigerated until you're ready to roll and bake.