Introduction
There’s something about warm, flaky pastry wrapped around a creamy, garlicky spinach filling that makes a room slow down and smile. As you pull the tray from the oven the aroma—buttery puff pastry, toasted Parmesan, and a hint of garlic—fills the air, and the first bite reveals a contrast of textures: crisp exterior, pillowy layers, and a silky, herb-speckled center. These Spinach Dip in Bite-Sized Pinwheels are small but mighty: comforting, shareable, and endlessly approachable.
They’re perfect for nearly every occasion—weekend brunches with friends, potlucks where you want something that vanishes quickly, game-day spreads, or a cozy evening when you want a snack that feels indulgent without fuss. If you love make-ahead party food or crave handheld comfort with a gourmet touch, these pinwheels deliver.
For more ideas on similar finger-food fare, you might also enjoy this guide to classic pinwheels and preparations: Spinach Dip Pinwheels inspiration.
At a Glance
- Prep Time: 20 minutes active (plus 30 minutes chilling)
- Cook Time: 15–20 minutes
- Total Time: ~1 hour (including chilling)
- Servings: about 12 pinwheels (makes approximately 12–24 depending on slice thickness)
- Difficulty Level: Easy — great for beginners
Nutrition Highlights
Estimated nutrition per serving (based on 12 servings). Values are approximate and calculated using ingredient profiles from USDA FoodData Central and general nutrition references such as Mayo Clinic for portion guidance.
- Calories: ~235 kcal
- Protein: ~5.5 g
- Carbohydrates: ~10.5 g
- Fat: ~19 g
- Fiber: ~1 g
- Sodium: variable (depends on Parmesan and mayo brands; estimated 250–350 mg)
Notes: These figures are estimates intended to help with meal planning. If you require exact nutrition facts for medical or strict dietary reasons, plug your specific brands and portion sizes into a trusted nutrition calculator or app and consult resources such as the USDA FoodData Central or Mayo Clinic guidance on serving sizes.
Why You’ll Love It
These pinwheels hit several delicious notes at once. First, there’s the comforting, familiar profile of spinach and cream cheese—creamy, garlicky, and cheesy—that appeals to both kids and grown-ups. Second, they’re social food: perfectly portioned for passing at parties, assembling alongside friends, or packing into lunchboxes for a treat. Finally, they’re speedy and scalable—mix the filling in minutes, roll and chill, and bake fresh when guests arrive. For anyone who values flavor, simplicity, and the kind of food that sparks conversation, these pinwheels are a winner.
Preparation Guide
Ingredients
- 1 bag frozen chopped spinach (10 oz) — thawed and thoroughly squeezed dry
- 1 block cream cheese (8 oz) — softened to room temperature
- 1/2 cup grated Parmesan
- 1/4 cup mayonnaise
- 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
- 1 egg — beaten with a splash of water for an egg wash
Optional ingredients and substitutions:
- Swap mayo for Greek yogurt for a tangier, lighter filling.
- Use low-fat cream cheese to reduce calories (texture will be slightly less rich).
- Add 1/4 cup finely chopped artichoke hearts for a spinach-artichoke twist.
- Use grated Pecorino Romano instead of Parmesan for a sharper finish.
- For a dairy-free/vegan option, use vegan cream cheese and vegan puff pastry.
Step-by-step Instructions
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Grab a bowl and throw in the cream cheese, Parmesan, mayo, garlic powder, onion powder, and black pepper. Now the spinach: squeeze it until no water comes out at all, then toss it in and mix everything up until it looks even. Stir in red pepper flakes if using.
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Lightly flour your counter. Roll out the puff pastry to smooth any creases. Spread the spinach mixture evenly over the pastry, but leave one long side empty (about 1/2 inch) so the seam can seal later. Roll it up like a jelly roll—nice and tight—starting from the long side with filling.
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Wrap the log in plastic wrap and chuck it in the fridge for half an hour so it firms up (this makes cleaner slices). While it chills, preheat the oven to 400°F (205°C).
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Take the log out and slice it into half-inch rounds. Arrange them on a parchment-lined baking sheet with space between each. Beat the egg with a splash of water and brush the tops lightly. Bake 15–20 minutes until they puff up and turn golden.
Practical tips:
- Make sure the spinach is very dry—excess moisture will make the filling runny and the pastry soggy.
- Keep your puff pastry cold until baking; warm pastry is harder to handle and won’t puff as well.
- If the log becomes soft while slicing, chill briefly again—firmer log yields neater pinwheels.
- Rotate the baking sheet halfway through for even browning, and watch for golden edges as your doneness cue.
Serve It Up
- Classic party platter: Arrange warm pinwheels on a platter with small ramekins of marinara and sour cream dip.
- Brunch or tea: Serve slightly warm alongside a fresh green salad and tea or coffee for a light brunch.
- Snack or packed lunch: Let cool and pack in an airtight container with crunchy vegetables.
- Elevated starter: Pair with a crisp white wine (Sauvignon Blanc or a light Pinot Grigio) or a sparkling rosé for a fancier appetizer course.
- For a branded pairing or presentation idea, see creative serving concepts at Aesthetic Water Infusion ideas.
Storage Instructions
- Room temperature: Do not leave out longer than 2 hours (USDA food safety guidance)—cream cheese-based fillings should be refrigerated.
- Refrigeration: Store cooled pinwheels in an airtight container for up to 3–4 days.
- Freezer: Freeze unbaked sliced pinwheels on a tray for 1–2 hours, transfer to a freezer bag, and store for up to 2 months. Bake from frozen—add a few extra minutes to the bake time. Alternatively, bake, cool, then freeze for up to 2 months and reheat in a 350°F oven until warmed through.
Chef’s Advice
- Texture is everything: the contrast between flaky pastry and smooth filling is the charm—avoid overworking the filling and keep pastry cold.
- Drainage technique: press thawed spinach between layers of clean kitchen towels or cheesecloth and twist until dry—this is worth the effort.
- Even slices: use a sharp serrated knife or unflavored dental floss to slice clean rounds without squashing the log.
- Flavor layering: a small amount of freshly grated nutmeg (a pinch) complements spinach beautifully if you want a more nuanced profile.
- Timing: chilling the log is a small step that makes a big difference—don’t skip it.
Creative Twists
- Spinach-Artichoke Upgrade: Stir 1/4 cup finely chopped, drained canned artichoke hearts into the filling for a classic party flavor.
- Bacon & Cheddar: Add 4 strips of cooked, crumbled bacon and swap Parmesan for sharp cheddar for a smoky, savory variation.
- Vegan Version: Use plant-based cream cheese, vegan mayonnaise, and a vegan puff pastry. Add nutritional yeast for a cheesy note.
- Gluten-Free Option: Use a gluten-free puff pastry or a thin gluten-free tortilla for a different but tasty handheld.
- Herbed Lemon Lift: Add 1 tsp lemon zest and 1 tbsp chopped fresh dill or chives for a bright, herb-forward pinwheel.
Common Questions & Answers
Q: Can I use fresh spinach instead of frozen?
A: Yes—use about 8–10 cups fresh spinach, wilt it quickly in a skillet, then cool and squeeze out all moisture before using. Frozen is convenient and tightly packed, but fresh works well.
Q: My filling was watery—what did I do wrong?
A: Most likely the spinach wasn’t drained enough. Press it firmly in a towel or cheesecloth until almost no liquid remains. Also avoid over-mixing and keep puff pastry cold.
Q: Can I make these ahead?
A: Yes. Prepare and slice, then freeze raw pinwheels on a tray and transfer to a bag. Bake from frozen, adding a few extra minutes. You can also bake them and reheat in a 350°F oven for 8–10 minutes.
Q: Are these healthy?
A: They’re an indulgent snack due to butter/fat in puff pastry and cream cheese, but you can lighten them with substitutions (Greek yogurt, low-fat cream cheese, whole-grain or alternative pastry options). For detailed nutrition and portion guidance, consult trusted sources like the Mayo Clinic and USDA.
Conclusion
These Spinach Dip in Bite-Sized Pinwheels are everything you want from a party appetizer—simple to make, delightful to eat, and endlessly adaptable. Try the recipe, tweak it to fit your crowd, and share your photos and feedback so the next batch is even better. For inspiration and recipe variations from other creators, check out this Spinach Artichoke Dip Pinwheels version from Three Olives Branch and a quick 3-Ingredient Spinach Dip Pinwheels take from Plain Chicken. Happy baking—and don’t forget to share your pinwheel photos with our community!
Spinach Artichoke Dip Pinwheels – Three Olives Branch
3-Ingredient Spinach Dip Pinwheels – Plain Chicken
Spinach Dip in Bite-Sized Pinwheels
- Total Time: 70 minutes
- Yield: 12 pinwheels 1x
- Diet: Vegetarian
Description
Warm, flaky pastry wrapped around a creamy, garlicky spinach filling, perfect for any occasion.
Ingredients
- 1 bag frozen chopped spinach (10 oz) — thawed and thoroughly squeezed dry
- 1 block cream cheese (8 oz) — softened to room temperature
- 1/2 cup grated Parmesan
- 1/4 cup mayonnaise
- 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
- 1 egg — beaten with a splash of water for an egg wash
Instructions
- In a bowl, combine cream cheese, Parmesan, mayonnaise, garlic powder, onion powder, and black pepper. Squeeze excess water from the spinach and mix it in. Stir in red pepper flakes if desired.
- Roll out the puff pastry on a floured surface. Evenly spread the spinach mixture over it, leaving 1/2 inch on one long side. Roll tightly starting from the filling side.
- Wrap the log in plastic wrap and chill for 30 minutes. Preheat the oven to 400°F (205°C).
- Slice the chilled log into half-inch rounds and place them on a parchment-lined baking sheet. Brush tops with the egg wash.
- Bake for 15–20 minutes until golden and puffed.
Notes
Make sure the spinach is thoroughly dry to avoid a soggy pastry. Chill the log for cleaner slices.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 235
- Sugar: 1g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10.5g
- Fiber: 1g
- Protein: 5.5g
- Cholesterol: 30mg
