why make this recipe
Spinach Dip in Bite-Sized Pinwheels is a fun and tasty snack perfect for parties or gatherings. They are easy to make and pack a lot of flavors in every bite. The combination of creamy spinach dip and flaky puff pastry makes them a crowd-pleaser. Plus, they look great on a platter!
how to make Spinach Dip in Bite-Sized Pinwheels
Ingredients:
- 1 bag frozen chopped spinach (10 oz), thawed and squeezed dry
- 1 block cream cheese (8 oz), softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Pinch of red pepper flakes (optional for heat)
- 1 sheet puff pastry, thawed but still cold
- 1 egg for brushing
Directions:
Grab a bowl and mix together the cream cheese, Parmesan cheese, mayonnaise, garlic powder, onion powder, and black pepper. Squeeze all the water out of the thawed spinach and add it to the bowl. Mix everything until it is well combined and smooth.
Lightly flour your counter and roll out the puff pastry. Spread the spinach mixture evenly over the pastry, leaving one long side empty to seal later. Roll the pastry tightly like a jelly roll.
Wrap the log in plastic wrap and place it in the fridge for about 30 minutes to firm up. While it chills, preheat your oven to 400°F (200°C).
Once chilled, take the log out of the fridge and slice it into half-inch rounds. Place the slices on a baking sheet lined with parchment paper. Beat the egg with a splash of water and brush it over the tops of the pinwheels. Bake for 15-20 minutes until they puff up and turn golden brown.
how to serve Spinach Dip in Bite-Sized Pinwheels
Serve these pinwheels warm on a serving platter. They are perfect as snacks or appetizers. You can also offer some extra dipping sauce on the side for added flavor.
how to store Spinach Dip in Bite-Sized Pinwheels
Store any leftover pinwheels in an airtight container in the fridge. They are best eaten within 2-3 days. To reheat, place them in the oven for a few minutes until warm.
tips to make Spinach Dip in Bite-Sized Pinwheels
- Make sure to squeeze out all the water from the spinach. This helps avoid a soggy filling.
- Use a sharp knife to cut the rolls for clean edges.
- Feel free to experiment with different cheeses or add-ins like chopped artichokes or sun-dried tomatoes for extra flavor.
variation
You can substitute the cream cheese with a flavored cream cheese for a different taste. Additionally, using different types of cheese or adding cooked bacon bits can change the flavor profile.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just wash and cook it down until wilted, then squeeze out the excess water before mixing it in.
2. Can I make these pinwheels ahead of time?
Absolutely! You can prepare them and keep them wrapped in the fridge until you are ready to bake.
3. Are these pinwheels suitable for freezing?
Yes, you can freeze the uncooked pinwheels. Just slice them and place them on a baking sheet to freeze, then transfer them to a bag. Bake from frozen, adding a few extra minutes to the cooking time.
Spinach Dip in Bite-Sized Pinwheels
Ingredients
Method
- In a bowl, mix together the cream cheese, Parmesan cheese, mayonnaise, garlic powder, onion powder, and black pepper.
- Squeeze all the water out of the thawed spinach and add it to the bowl. Mix everything until it is well combined and smooth.
- Lightly flour your counter and roll out the puff pastry.
- Spread the spinach mixture evenly over the pastry, leaving one long side empty to seal later.
- Roll the pastry tightly like a jelly roll.
- Wrap the log in plastic wrap and place it in the fridge for about 30 minutes to firm up.
- While the log chills, preheat your oven to 400°F (200°C).
- Once chilled, take the log out of the fridge and slice it into half-inch rounds.
- Place the slices on a baking sheet lined with parchment paper.
- Beat the egg with a splash of water and brush it over the tops of the pinwheels.
- Bake for 15-20 minutes until they puff up and turn golden brown.