Spinach Dip in Bite-Sized Pinwheels is a delightful and easy-to-make appetizer that’s perfect for any gathering. Imagine a delicious, creamy spinach filling rolled up in crispy, flaky pastry, creating the ideal bite-sized treat for your guests. This recipe combines rich flavors with an enjoyable texture, making it a crowd-pleaser at parties, potlucks, or even just as a fun snack at home.
Why Make This Spinach Dip in Bite-Sized Pinwheels
These pinwheels stand out as a fantastic option for their pleasing taste and convenient size. They are incredibly versatile, fitting in perfectly for any occasion, from game day snacks to holiday parties. Not only do they look impressive on a platter, but they also pack a punch of flavor. The sharpness of the Parmesan cheese mixed with the creamy texture of the cream cheese and the freshness of spinach creates a mouthwatering experience. Plus, they are bite-sized, which makes them easy to grab and enjoy without too much fuss!
How to Make Spinach Dip in Bite-Sized Pinwheels
Creating these delicious pinwheels is straightforward and quick. You’ll prepare a savory spinach dip, roll it in puff pastry, and bake it until golden brown. The secret lies in the puff pastry, which crisps up beautifully in the oven, forming an irresistible outer layer that contrasts perfectly with the creamy filling inside.
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:
Step 1: Grab a bowl and throw in the softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, and black pepper. Add the thawed spinach—make sure to squeeze it until no water comes out at all—then mix everything until it looks nice and even.
Step 2: Flour your countertop and roll out the puff pastry. Spread the spinach mixture evenly over the pastry, leaving one long edge empty so it can seal later. Roll it up like a jelly roll, nice and tight.
Step 3: Wrap the log in plastic and refrigerate it for about half an hour to allow it to firm up. While you wait, preheat your oven to 400°F.
Step 4: 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, then brush it over the tops. Bake for 15-20 minutes, or until they puff up and turn golden brown.
Nutritional Information
Each serving (approximately 4 pinwheels) contains about:
- Calories: 200
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 350mg
- Total Carbohydrates: 14g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 5g
How to Serve Spinach Dip in Bite-Sized Pinwheels
These pinwheels shine when served warm, right out of the oven. You can present them on a beautiful platter, possibly with a side of marinara sauce or ranch dressing for dipping. They work wonderfully as appetizers at cocktail parties, or even as a fun finger food for kids’ birthday parties.
How to Store Spinach Dip in Bite-Sized Pinwheels
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F for about 10 minutes for a fresh, crispy texture. You can also freeze the unbaked pinwheels for up to 2 months. Just slice them and place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. Bake them directly from the freezer—just add a few extra minutes to the baking time.
Expert Tips for Perfect Spinach Dip in Bite-Sized Pinwheels
- Ensure you squeeze out as much water from the spinach as possible; this will prevent the filling from being soggy.
- Experiment with different cheeses like mozzarella or feta for varied flavors.
- If you like a bit more kick, try adding a dash of hot sauce or some chopped jalapeños into the filling.
- Use a sharp knife to slice the log for clean, even pinwheel pieces.
Delicious Variations
- Cheesy Broccoli Pinwheels: Substitute broccoli for spinach, and include a mix of cheddar cheese for a different flavor.
- Artichoke Spinach Pinwheels: Add chopped canned artichokes to the filling for a twist on the classic dip.
- Buffalo Chicken Pinwheels: Add shredded chicken and buffalo sauce to the spinach mixture for a spicy kick.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Absolutely! Just sauté fresh spinach in a bit of olive oil until wilted. Make sure to let it cool and squeeze out excess moisture before adding it to the filling.
What can I use if I don’t have puff pastry?
You can use phyllo dough, crescent roll dough, or even tortilla wraps for a different take on these pinwheels.
Can I make these ahead of time?
Yes! You can prepare the spin-dipped log in advance, wrap it in plastic, and refrigerate it until you’re ready to slice and bake. Alternatively, freeze the log and bake it straight from the freezer.
Conclusion
These Spinach Dip in Bite-Sized Pinwheels are not only delicious but also easy to make, making them a perfect addition to any meal or gathering. The combination of creamy spinach filling encased in flaky pastry offers a delightful experience in every bite. Give this recipe a try, and your guests will be asking for seconds (and thirds)! Enjoy the fun of preparing and serving these delectable treats, and let us know how they turned out for you!
Spinach Dip in Bite-Sized Pinwheels
Ingredients
Method
- In a bowl, combine softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, and black pepper. Add the thawed spinach, ensuring all moisture is squeezed out, and mix everything until combined.
- Flour your countertop and roll out the puff pastry. Spread the spinach mixture evenly over the pastry, leaving one long edge empty for sealing.
- Roll the pastry like a jelly roll, making it tight. Wrap in plastic and refrigerate for about 30 minutes to firm up.
- Preheat your oven to 400°F (200°C).
- Remove the log from 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.
- Bake for 15-20 minutes, or until they puff up and turn golden brown.