Keywords: spinach dip pinwheels (main), spinach pinwheels, puff pastry appetizers, cream cheese spinach bites, party appetizers, easy appetizer recipe, make-ahead appetizers
I love finger foods that feel fancy but come together in under an hour — these Spinach Dip Pinwheels are exactly that. Flaky puff pastry filled with a creamy, garlicky spinach-cream cheese mixture makes for an irresistible party appetizer, weeknight snack, or holiday hors d’oeuvre. The recipe is fast, kid-friendly, and perfect for making ahead so you can focus on guests instead of the oven. If you want a sweet, simple bake to round out the spread, try 3-Ingredient Banana Bread alongside.
Why you’ll love this dish
These pinwheels deliver big flavor with minimal effort. Using one sheet of puff pastry and a few pantry staples gives you a batch of golden, handheld bites that are rich from cream cheese, bright from spinach, and lightly seasoned with garlic and onion powders. They crisp up beautifully and travel well, which makes them ideal for potlucks or game day.
“Crispy, creamy, and addictive — perfect for parties!” — a happy home cook
Benefits at a glance: quick to assemble, budget-friendly, freezer-friendly, and customizable to suit picky eaters or more adventurous palates.
How this recipe comes together
This is a short, four-part process: make the filling, spread it on rolled puff pastry, chill the log to firm it for clean slicing, then bake until puffed and golden. The crucial technique is squeezing every drop of water from the thawed spinach so your filling isn’t soggy — that alone makes the difference between a soggy center and perfectly flaky pinwheels.
What you’ll need
1 bag frozen chopped spinach (10 oz) thaw it and squeeze the life out of it, 1 block cream cheese (8 oz) leave it out so it’s nice and soft, 1/2 cup grated Parmesan, 1/4 cup mayo, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, pinch red pepper flakes if you want a little heat, 1 sheet puff pastry thawed but still cold, 1 egg for brushing
Substitutions:
- Swap mayo for Greek yogurt for a tangier, lighter filling.
- Use Pecorino Romano in place of Parmesan for a sharper bite.
- For a vegetarian (eggless) brush, use milk or a dairy-free milk alternative.
Step-by-step instructions
- Prep the filling: In a roomy bowl, beat the softened cream cheese until smooth. Stir in the grated Parmesan, mayo, garlic powder, onion powder, black pepper, and red pepper flakes (if using) until evenly combined.
- Remove moisture: Transfer the thawed spinach to a clean kitchen towel or several layers of paper towels. Twist and squeeze firmly until no water comes out — dry spinach = non-soggy pinwheels. Add the squeezed spinach to the cream cheese mixture and mix until uniform.
- Roll and fill: Lightly flour your work surface and roll the puff pastry into a roughly 12×10-inch rectangle (if needed). Spread the spinach mixture evenly over the pastry, leaving one long edge clear (about 1/2 inch) so it can seal.
- Form the log: Starting from the long filled side, roll the puff pastry tightly into a jelly-roll shape. Seal the bare edge by pressing gently. Wrap the log in plastic wrap and chill in the fridge for 30 minutes; this firms it up so you get clean slices. Preheat the oven to 400°F while the log chills.
- Slice and bake: Unwrap and slice the chilled log into 1/2-inch rounds. Arrange the rounds on a parchment-lined baking sheet, spacing them slightly apart. Beat the egg with a splash of water and brush the tops of each pinwheel.
- Finish: Bake at 400°F for 15–20 minutes, until the pinwheels puff and turn golden brown. Let cool a few minutes before serving.
Best ways to enjoy it
These pinwheels are lovely warm or at room temperature. Pair them with a crisp green salad or a bright tomato-cucumber salad to cut through the richness. They also work as a savory side alongside slower mains like roast chicken or meatballs. For a buffet, set out a simple yogurt-dill dip or marinara for dunking. If you want a sweet element on the spread, a loaf like 3-Ingredient Banana Bread balances the savory flavors nicely.
Storage and reheating tips
- Refrigerator: Store cooled pinwheels in an airtight container for up to 3 days.
- Freezer: Flash-freeze the slices on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few minutes to the bake time.
- Reheat: Warm in a 350°F oven for 8–10 minutes (from refrigerated) to crisp them back up. Avoid microwaving if you want to preserve flakiness.
Helpful cooking tips
- Dry spinach thoroughly — this prevents a soggy pastry and keeps the filling thick.
- Keep the puff pastry cold while working; if it warms, pop it in the fridge briefly. Cold butter in the dough is what creates flaky layers.
- Slice with a sharp serrated knife or unflavored dental floss for smooth rounds.
- If the pinwheels brown too fast, tent loosely with foil for the remaining bake time.
Creative twists
- Add crumbled cooked bacon or chopped sun-dried tomatoes to the filling for extra flavor.
- Swap the spinach for chopped kale (blanched and squeezed dry) for a heartier green.
- Make a cheesy version with shredded mozzarella or fontina added to the filling.
- For a dairy-free option, use a vegan cream cheese and vegan puff pastry.
Common questions
Q: Can I use fresh spinach instead of frozen?
A: Yes — quickly sauté fresh spinach until wilted, cool, then squeeze dry before folding into the filling. Use about 6–8 cups fresh before cooking to yield roughly the same volume as a 10 oz bag frozen.
Q: Why did my filling make the pastry soggy?
A: Most likely the spinach wasn’t fully drained. Press or squeeze it until it’s almost dry; excess moisture will steam the pastry from inside.
Q: Can I make these ahead for a party?
A: Absolutely. Slice the log and freeze the rounds on a tray, then bake from frozen on the party day (add a few minutes to the bake time). Or bake fully and reheat in the oven right before serving.
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Spinach Dip Pinwheels
- Total Time: 35 minutes
- Yield: 24 pinwheels 1x
- Diet: Vegetarian
Description
Deliciously flaky puff pastry filled with a creamy, garlicky spinach-cream cheese mixture, perfect for parties and gatherings.
Ingredients
- 1 bag frozen chopped spinach (10 oz), thawed and squeezed dry
- 1 block cream cheese (8 oz), softened
- 1/2 cup grated Parmesan
- 1/4 cup mayonnaise
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Pinch of red pepper flakes (optional)
- 1 sheet puff pastry, thawed but cold
- 1 egg, for brushing
Instructions
- In a bowl, beat the cream cheese until smooth. Stir in Parmesan, mayo, garlic powder, onion powder, black pepper, and red pepper flakes until combined.
- Transfer the thawed spinach to a clean towel and squeeze out all the moisture. Add the dry spinach to the cream cheese mixture and mix until uniform.
- Roll out puff pastry into a 12×10-inch rectangle, spread spinach mixture, and roll tightly from the filled side. Seal the edge and chill in the fridge for 30 minutes.
- Preheat the oven to 400°F, slice the log into 1/2-inch rounds, brush with egg, and bake for 15-20 minutes until golden brown.
Notes
Make sure to dry the spinach thoroughly to prevent soggy pinwheels. These can be made ahead and frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pinwheels
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg