Spinach Dip in Bite-Sized Pinwheels

There’s something utterly irresistible about warm, flaky pastry giving way to a creamy, herby filling — the aroma of butter and garlic rising up as you pull pinwheels from the oven, the tender chew of puff pastry, the cool, tangy bite of cream cheese and Parmesan against bright spinach. These bite-sized pinwheels deliver that classic spinach-dip comfort in a perfectly portable, party-ready form. Whether you’re welcoming guests, packing a picnic, or craving a cozy snack for an evening in, their warm, savory scent and satisfying layers of texture make them impossible to ignore.

If you like a little inspiration or want to compare versions, take a look at this handy guide to a similar recipe: Spinach Dip: Bite-Sized Pinwheels. These pinwheels are a great option for holiday appetizers, game-day spreads, office potlucks, or a quick weekend nibble when you want something impressive with minimal fuss.

At a Glance

Prep Time: 15 minutes active (plus 30 minutes chilling)
Cook Time: 15–20 minutes
Total Time: About 1 hour (including chilling)
Servings: Makes ~24 pinwheels — serving suggestion: 3 pinwheels per person (about 8 servings)
Difficulty Level: Easy — great for new bakers or busy hosts

Nutrition Highlights

Nutrition estimates are approximate and calculated using USDA FoodData Central values and standard ingredient databases; actual values will vary by brand and portion size. These estimates are provided for informational purposes and are based on a serving size of 3 pinwheels (about 1/8 of the batch).

Per serving (3 pinwheels):

Calories: ~350 kcal
Protein: ~7 g
Carbohydrates: ~17 g
Fat: ~28 g
Fiber: ~1 g
Sodium: ~400 mg

Sources: USDA FoodData Central for ingredient nutrient profiles; for general dietary guidance see the CDC and Mayo Clinic. If you require precise tracking (for medical or strict diet goals), weigh and enter your exact brands into a nutrition calculator.

Perfect For…

These pinwheels are ideal when you want an irresistible, shareable bite that looks fancy but takes almost no effort. They’re perfect for:

Casual parties and holiday hors d’oeuvres — easy to make ahead and reheat.
Weeknight snacks or quick lunches when paired with a simple salad.
Kid-friendly party platters (cut into smaller rounds) or grown-up grazing boards paired with wine.
Beyond their flavor, they’re satisfying emotionally — the same cheesy, herby warmth that makes classic spinach dip a crowd-pleaser is concentrated into one neat little pastry. The ease of assembly also makes them a great recipe to bring family or friends into the kitchen.

How to Make Spinach Dip in Bite-Sized Pinwheels

Ingredients:

1 bag frozen chopped spinach (10 oz), thawed and well-drained
1 block cream cheese (8 oz), softened at room temperature
1/2 cup grated Parmesan (about 45 g)
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 (usually ~8 oz / 225 g)
1 egg, beaten with a splash of water (for egg wash)

Optional ingredients / substitutions:

Use Greek yogurt (full-fat) in place of mayo for a tangier, slightly lighter filling.
Swap Parmesan for Pecorino Romano (sharper) or grated cheddar for a mellower profile.
For a lower-fat option, use Neufchâtel instead of full-fat cream cheese or a reduced-fat puff pastry (note: texture will change).
Add 1/4 cup finely chopped artichoke hearts for a spinach-artichoke twist.
For gluten-free: use a gluten-free puff pastry alternative (texture will differ).

Step-by-step:

Grab a bowl and toss in the softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, and black pepper. Mix until smooth and evenly combined. Now add the thawed spinach — squeeze it till no water comes out at all, then toss it into the bowl and mix everything up until the filling looks even.
Flour your counter lightly and roll out the puff pastry into a rectangle a little larger than its original size if needed. Spread the spinach mixture evenly over the puff pastry, leaving one long side free of filling so the edge can seal later. Roll it up tightly from the filled side toward the clean edge, like a jelly roll, pressing to seal.
Wrap the log in plastic wrap and chill it in the fridge for about 30 minutes to firm up. While the log chills, preheat your oven to 400°F (200°C).
Remove the chilled log and slice it into roughly 1/2-inch rounds. Place the pinwheels on a baking sheet lined with parchment paper, spacing them a little apart. Beat the egg with a splash of water and brush each pinwheel lightly on top. Bake for 15–20 minutes, until puffed and golden.

Practical tips:

Squeeze spinach very well — excess moisture will make the filling soggy and prevent a crisp crust. Use a clean dish towel or multiple paper towels to press out liquid.
Keep the puff pastry cold; if it warms too much the butter layers will melt and you won’t get good lift. Chill the log if it feels soft before slicing.
Slice with a sharp serrated knife or unflavored dental floss (wrapped around the log and crossed to slice) to get clean rounds without squashing.
Watch the last few minutes in the oven—puff pastry browns quickly; aim for an even golden color.

Best Pairings

These pinwheels are versatile — try several serving approaches:

Classic party platter: serve warm with a small bowl of marinara or warmed ranch for dipping.
Brunch spread: pair with scrambled eggs, smoked salmon, and a pot of coffee or tea; see a similar brunch-style idea here: Spinach Dip Pinwheels ideas.
Snack time: enjoy plain or with a smear of softened butter or herbed cream cheese.
Wine pairing: light-bodied whites like Sauvignon Blanc or a crisp rosé complement the creamy, salty filling.
Presentation tip: arrange pinwheels in concentric rings on a large platter and garnish with a sprinkle of extra Parmesan and a few torn basil leaves.

Storing Leftovers

Room temperature: best enjoyed within 2 hours if left out (typical food-safety window).
Refrigeration: store in an airtight container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to revive flakiness.
Freezer: you can freeze raw, sliced pinwheels on a sheet tray until solid, then transfer to an airtight container for up to 2 months. Bake from frozen — add a few extra minutes to the baking time and bake at 400°F until golden and heated through.

Chef’s Advice

Texture is everything: ensure the spinach is nearly dry and the puff pastry stays cold for maximum lift and flaky layers.
Balance the seasoning — Parmesan and cream cheese bring salt, so taste the filling before chilling; add salt only if needed.
Uniform slices = even baking: chill the log well before slicing so pieces are neat and bake uniformly.
For an even crisper bottom, bake on a preheated baking sheet or pizza stone.

Creative Twists

Spinach-Artichoke Pinwheels: fold in 1/4 cup finely chopped, drained artichoke hearts and a pinch of lemon zest for brightness.
Bacon & Jalapeño: stir 4 strips cooked, crumbled bacon and 1–2 tbsp finely diced jalapeño (seeds removed for less heat) into the filling for smoky heat.
Vegan version: use a vegan cream cheese, vegan mayo, nutritional yeast for cheesiness, and a store-bought vegan puff pastry or make a gluten-free/vegan dough alternative.
Herb-forward: add 2 tbsp chopped fresh dill or basil, plus 1 tsp lemon zest for a lighter, fresher flavor.

All Your Questions Answered

Q: Can I use fresh spinach instead of frozen?
A: Yes — sauté about 6–8 cups fresh spinach until wilted and cool, then squeeze out all moisture. Measure the drained weight to match recipe volume.

Q: How do I prevent soggy bottoms?
A: Drain the spinach thoroughly and chill the log before slicing. Bake on a hot sheet tray and avoid overfilling the pastry.

Q: Can I assemble ahead of time?
A: Yes — roll and slice, then freeze the rounds on a tray. Store in a sealed bag and bake from frozen when needed. Or assemble and chill overnight before baking next day.

Q: Are these freezer-friendly after baking?
A: Baked pinwheels can be frozen up to 1 month in a single layer, then thaw and reheat in a 350°F oven to restore flakiness.

Q: How can I lighten the recipe?
A: Use Neufchâtel or a light cream cheese and swap mayo for plain Greek yogurt; note texture will differ slightly.

Conclusion

Give these Spinach Dip in Bite-Sized Pinwheels a try next time you want something crowd-pleasing and elegant with minimal fuss. They’re a reliable entertainer, forgiving to make, and endlessly adaptable — once you master the basic roll-and-slice method, the flavor possibilities are endless. For inspiration from other cooks and more variations, check out Spinach Artichoke Dip Pinwheels – Three Olives Branch and this simple take on the idea at 3-Ingredient Spinach Dip Pinwheels – Plain Chicken. If you make them, I’d love to hear how you customized the filling — share your photos and tips in the comments or on social so we can build a little community of pinwheel fans.