Description
Delicious and creamy spinach dip wrapped in bite-sized puff pastry pinwheels, perfect for gatherings or snacks.
Ingredients
Scale
- 1 bag frozen chopped spinach (10 oz), thawed and drained well
- 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
- A pinch of red pepper flakes (optional, for heat)
- 1 sheet puff pastry, thawed but still cold
- 1 egg, for egg wash
Instructions
- In a large bowl, mix together the softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, and black pepper. Add the well-drained spinach and mix everything until it’s well combined.
- Lightly dust your countertop with flour and roll out the puff pastry. Spread the spinach mixture evenly across the pastry, leaving one long side without filling to seal later. Carefully roll it up tightly like a jelly roll.
- Wrap the log in plastic wrap and place it in the fridge for about 30 minutes. Preheat your oven to 400°F (200°C) while you wait.
- Once chilled, slice the log into half-inch rounds. Place these rounds on a baking sheet lined with parchment paper.
- In a small bowl, beat the egg with a splash of water and brush the egg wash over the top of each pinwheel.
- Bake for 15-20 minutes until they puff up and turn a lovely golden color.
Notes
These pinwheels are best served warm. Store leftovers in an airtight container for up to 3 days or freeze uncooked pinwheels for future baking.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg