Spinach Dip in Bite-Sized Pinwheels
Introduction
The first bite is irresistible: warm, flaky pastry gives way to a creamy, garlicky filling that offers a whisper of sharp Parmesan and bright, leafy spinach. The aroma as they come out of the oven — butter, toasted pastry, and roasted garlic notes — is the kind of smell that gathers people in the kitchen. Texturally, these pinwheels balance a tender, slightly chewy center with crisp, golden layers that flake apart on your tongue. They’re comforting and festive all at once.
These pinwheels are perfect for everything from casual weeknight nibbling to holiday appetizer spreads. Make a batch for brunch, tuck them into a lunchbox, serve alongside a bowl of soup on a chilly evening, or set them out at a party where guests can graze and chat. For a reference-style how-to and inspiration, check this classic version: spinach dip pinwheels recipe.
Recipe Details
- Prep Time: 20 minutes active (plus 30 minutes chilling)
- Cook Time: 15–20 minutes
- Total Time: ~1 hour (including chilling)
- Servings: about 12 pinwheels (depending on slice thickness)
- Difficulty Level: Easy — great for beginner bakers
Nutrition Highlights
Estimated nutrition per serving (one pinwheel). These values are approximate, calculated from USDA FoodData Central nutrient profiles for each ingredient and rounded for readability.
- Calories: ~240 kcal
- Protein: ~5 g
- Carbohydrates: ~13 g
- Fat: ~19 g
- Saturated Fat: ~8 g
- Sodium: ~220–300 mg (depends on Parmesan and puff pastry brand)
- Fiber: ~1 g
Notes on how these numbers were derived: totals were estimated from standard entries in USDA FoodData Central for frozen spinach (thawed/drained), cream cheese, grated Parmesan, mayonnaise, puff pastry, and one egg, then divided by 12 servings. For health guidance or specific dietary concerns, consult trusted resources such as the USDA or Mayo Clinic.
Why You’ll Love It
These bite-sized pinwheels deliver a few irresistible benefits:
- Crowd-pleasing flavor: rich, cheesy, and garlicky with a fresh spinach note — familiar and comforting.
- Effort vs. payoff: minimal hands-on time for a high-impact appetizer that looks and tastes special.
- Versatility: serve warm or at room temperature; they travel well for potlucks.
- Nostalgia and conviviality: they evoke the warm, social feeling of passing plates around a table — perfect for family gatherings and holiday spreads.
Step-by-Step Instructions
Ingredients
- 1 bag frozen chopped spinach (10 oz), thawed and squeezed dry
- 1 block cream cheese (8 oz), softened to room temperature
- 1/2 cup grated Parmesan (about 50 g)
- 1/4 cup mayonnaise (about 60 g)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional, for heat)
- 1 sheet puff pastry, thawed but still cold (one standard sheet)
- 1 egg, beaten (for brushing)
Optional ingredients and substitutions
- Swap mayonnaise for Greek yogurt (for tang and lower saturated fat).
- Use part-skim cream cheese to reduce calories slightly.
- Add 1/4 cup finely chopped artichoke hearts for a spinach-artichoke spin.
- Use dairy-free cream cheese and vegan mayo with a vegan puff pastry for a vegan version.
- For a lower-sodium version, omit/reduce Parmesan and use a low-sodium puff pastry or homemade dough.
Method (numbered steps)
-
Step 1grab a bowl and throw in cream cheese parmesan mayo garlic powder onion powder pepper
now the spinach squeeze it till no water comes out at all then toss it in and mix everything up till it looks even -
Step 2flour your counter roll out the puff pastry spread the spinach mix all over it but leave one long side empty so it can seal later
roll it up like a jelly roll nice and tight -
Step 3wrap the log in plastic chuck it in the fridge for half an hour so it firms up
turn the oven on to 400F while you wait -
Step 4take the log out slice it into half inch rounds stick them on a baking sheet with parchment
beat the egg with a splash of water brush it on top
bake 15–20 min till they puff up and go golden
Practical tips
- Squeezing the spinach thoroughly is critical: excess moisture will make the filling runny and prevent pastry flakiness.
- Keep the puff pastry cold until you’re ready to roll; warm pastry gets sticky and won’t puff properly.
- Chill the rolled log before slicing — it makes cleaner rounds and keeps the spiral intact.
- Watch them closely in the final minutes; ovens vary and you want deep golden color without burning.
Serving Suggestions
Serve It Up
- Appetizer spread: arrange warm pinwheels on a platter with toothpicks alongside roasted red pepper dip, marinara, or a tangy yogurt-dill dip.
- Brunch or breakfast: pair with scrambled eggs, smoked salmon, or a side salad.
- Snack box: cool completely, then pack a few pinwheels with crudités and fresh fruit.
- Party pairing: these pair nicely with sparkling wine, light beers, or a crisp white wine like Sauvignon Blanc.
Presentation tips
- Garnish with a sprinkle of extra grated Parmesan and a few red pepper flakes for color.
- Arrange in concentric circles on a platter for visual appeal.
- Keep a small bowl of warm dip in the center for guests to dunk.
Keeping it Fresh
- Room temperature: Once baked, pinwheels should not be left at room temperature for more than 2 hours (USDA food-safety guideline).
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat at 350°F (175°C) for 8–10 minutes to refresh crispiness.
- Freezer: You can freeze either unbaked pinwheel logs (wrap tightly) for up to 1 month or baked pinwheels for up to 2 months. Reheat from frozen at 350°F until warmed through (add a few minutes if reheating baked, frozen pinwheels).
Chef’s Advice
- Texture cues: golden, puffed layers and a set (not jiggly) filling indicate doneness.
- Best pastry: use a high-quality butter-based puff pastry for superior flavor; margarine-based brands will still work but have a different taste and mouthfeel.
- Season boldly: puff pastry is rich and neutral; the filling should be well-seasoned since some flavor is lost when baked.
- Uniform slices: use a sharp serrated knife or refrigerated dough slicer and wipe the blade between cuts for tidy rounds.
Creative Twists
Switch It Up!
- Spinach & Artichoke Pinwheels: Fold in 1/4–1/2 cup finely chopped, drained artichoke hearts for a classic combo.
- Bacon & Cheddar Upgrade: Add 3–4 strips cooked and crumbled bacon plus 1/2 cup shredded sharp cheddar to the filling.
- Vegan Variation: Use dairy-free cream cheese, vegan mayonnaise, and a vegan puff pastry. Add nutritional yeast for cheesy flavor.
- Gluten-Free Option: Use a gluten-free puff pastry or make a gluten-free savory tart dough to roll and slice (note: texture will differ).
- Herb-forward: Stir in 2 tbsp chopped fresh dill or basil for freshness and color.
Recipe Q&A
Q: Can I make these ahead of time?
A: Yes — prepare and roll the log up to a day ahead and keep it wrapped in the fridge. Slice and bake when you’re ready.
Q: My filling seems watery — what happened?
A: You likely didn’t squeeze the thawed spinach enough. Press it in a clean towel or cheesecloth to remove all excess water before adding.
Q: Can I freeze unbaked pinwheels?
A: Yes — freeze sliced pinwheels on a tray until solid, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes.
Q: How can I make these lower in fat?
A: Use part-skim or reduced-fat cream cheese, swap mayo for plain low-fat Greek yogurt, and choose a lighter puff pastry or smaller portion.
Q: Will they reheat well?
A: Absolutely. Reheat in a 350°F oven for 8–10 minutes (or until warmed through) to restore crispness. Microwaving will warm them but will soften the pastry.
Conclusion
Give these Spinach Dip Bite-Sized Pinwheels a try the next time you want something shareable, comforting, and surprisingly simple to make. If you love ultra-simple takes, see this straightforward inspiration at 3-Ingredient Spinach Dip Pinwheels – Plain Chicken. For a richer artichoke-forward version to compare ideas, check out Spinach Artichoke Dip Pinwheels – Three Olives Branch. If you make them, please share photos or tips — I love hearing how readers adapt recipes for their tables.
Print
Spinach Dip in Bite-Sized Pinwheels
- Total Time: 60 minutes
- Yield: 12 pinwheels 1x
- Diet: Vegetarian
Description
Warm, flaky pastry filled with creamy, garlicky spinach dip and sharp Parmesan, these pinwheels are perfect for any gathering.
Ingredients
- 1 bag frozen chopped spinach (10 oz), thawed and squeezed dry
- 1 block cream cheese (8 oz), softened
- 1/2 cup grated Parmesan (about 50 g)
- 1/4 cup mayonnaise (about 60 g)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional)
- 1 sheet puff pastry, thawed but still cold
- 1 egg, beaten
Instructions
- In a bowl, mix cream cheese, Parmesan, mayonnaise, garlic powder, onion powder, and black pepper. Squeeze the spinach until no water comes out, then add and mix until even.
- Flour your counter, roll out the puff pastry, and spread the spinach mixture on it, leaving one edge empty to seal later. Roll tightly like a jelly roll.
- Wrap the log in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 400°F (200°C).
- Slice the log into half-inch rounds and place on a parchment-lined baking sheet. Brush with beaten egg and bake for 15–20 minutes until golden.
Notes
Squeeze spinach thoroughly to avoid a runny filling. Keep puff pastry cold for best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 240
- Sugar: 2g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
