At a Glance
Imagine pulling a tray of golden, flaky pinwheels from the oven: the warm, buttery scent of puff pastry mingling with a bright, garlicky spinach aroma. The first bite yields a crisp exterior that gives way to a creamy, tangy center—silky cream cheese, nutty Parmesan, and an herb-kissed spinach mix that melts across your tongue. These Spinach Dip in Bite-Sized Pinwheels are little flavor bombs—comforting and festive, easy to share, and irresistibly snackable.
They’re perfect for casual gatherings, holiday appetizer spreads, game-day bites, or as a cozy treat with an afternoon coffee. Make them for a brunch table to pair with eggs and fruit, take them to a potluck to disappear fast, or keep a chilled log in the freezer for last-minute company. They hit all the right notes: warm, savory, and just a bit indulgent.
Nutrition Highlights
Estimated nutrition per serving (1 pinwheel). Yield is approximately 20 pinwheels. These values are estimates calculated from ingredient totals and typical values from USDA FoodData Central and dietary guidance from the Mayo Clinic; actual values will vary with brands and portion sizes.
- Calories: ~140 kcal
- Protein: ~3 g
- Carbohydrates: ~7 g
- Fat: ~11 g
- Saturated fat: ~5 g
- Fiber: ~0.8 g
- Sodium: variable (depends on cheese and salt added) — expect ~180–250 mg
Notes: This recipe is relatively high in fat and calories per piece due to puff pastry and cream cheese. For health guidance on balancing portions and heart-healthy eating, reputable sources include the Mayo Clinic and USDA recommendations.
Why You’ll Love It
- Irresistible taste and texture: Buttery, flaky pastry paired with a creamy, savory filling gives you contrast in every bite.
- Crowd-pleasing convenience: They’re easy to prepare ahead and bake just before serving—ideal for hosts who want to enjoy the party.
- Nostalgic and social: These are the kind of appetizers that spark conversation and bring back potluck memories.
- Versatile and customizable: You can tweak spices, cheeses, or add proteins to suit dietary needs or seasonal produce.
- Makes entertaining effortless: One sheet of puff pastry turns into a tray of elegant-looking bites with minimal effort.
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 (about 50 g)
- 1/4 cup mayonnaise
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional)
- 1 sheet puff pastry, thawed but still cold
- 1 large egg (for brushing), beaten with a splash of water
Optional ingredients and substitutions:
- Swap Greek yogurt (thicker strained) or low-fat cream cheese to reduce fat.
- Use vegan cream cheese and vegan mayo and a plant-based puff pastry for a vegan version.
- Substitute grated Pecorino or Gouda for Parmesan for a different flavor.
- Add cooked, crumbled bacon or diced sun-dried tomatoes for extra punch.
Method & Process
-
Step 1grab a bowl and throw in cream cheese parmesan mayo garlic powder onion powder pepper
now the spinach squeeze it till no water comes out at all then toss it in and mix everything up till it looks even -
Step 2flour your counter roll out the puff pastry spread the spinach mix all over it but leave one long side empty so it can seal later
roll it up like a jelly roll nice and tight -
Step 3wrap the log in plastic chuck it in the fridge for half an hour so it firms up
turn the oven on to 400F while you wait -
Step 4take the log out slice it into half inch rounds stick them on a baking sheet with parchment
beat the egg with a splash of water brush it on top
bake 15–20 min till they puff up and go golden
Practical tips:
- Make sure the spinach is very well drained—excess moisture will make the pastry soggy.
- Keep the puff pastry cold until just before baking; chilled dough holds shape and puffs better.
- If slices flatten while baking, they were likely cut too thin or the log warmed too much—chill the log longer next time.
- To test doneness, look for even golden color and puffed layers; middle should be set and not doughy.
Best Pairings
- Serve warm on a platter with a side of marinara or ranch for dipping.
- Pair with a crisp white wine (Sauvignon Blanc or Pinot Grigio) or a hoppy beer for game-day snacks.
- For brunch, place alongside scrambled eggs and smoked salmon for an elegant spread.
- Offer a fresh herb yogurt dip (Greek yogurt + dill + lemon) to cut richness.
- Enjoy as a tea-time savory with hot tea or coffee—these are substantial enough to satisfy as a snack.
Shelf Life & Storage
- Room temperature: Not recommended beyond 2 hours due to dairy and egg—follow standard food safety rules.
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat in a 350°F oven for 8–10 minutes to refresh crispiness.
- Freezer: Freeze baked pinwheels in a single layer on a sheet, then transfer to a freezer bag for up to 2 months. For unbaked logs, wrap tightly and freeze up to 1 month; thaw in the refrigerator before slicing and baking.
Insider Secrets
- Texture key: The single biggest determinant of success is removing moisture from the spinach. Press in a sieve or squeeze in several layers of clean kitchen towel until it’s almost dry.
- Puff pastry tip: If your kitchen is warm, toss the filled log back into the fridge for 10–20 minutes before slicing. Cold dough slices cleaner and maintains swirls.
- Even slices: Use a very sharp serrated knife or dental floss to slice neat pinwheels. Clean the blade after each few cuts for perfect rounds.
- Flavor boost: Let the filling rest for 15 minutes after mixing to let the flavors meld; the garlic powder and Parmesan will come forward.
- Make-ahead: Prepare the filling a day ahead to reduce prep stress—just keep it chilled and give it a quick stir before spreading on pastry.
Fun Flavor Ideas
- Spinach-Artichoke Upgrade
- Fold in 1/2 cup finely chopped marinated artichoke hearts and 1/4 cup shredded mozzarella for a classic dip twist.
- Bacon & Cheddar
- Mix in 1/2 cup crisp-cooked bacon bits and swap Parmesan for sharp cheddar for a smoky, savory bite.
- Vegan Version
- Use a vegan cream cheese (store-bought or tofu-based), vegan mayo, and a dairy-free puff pastry. Skip the egg wash or brush with a little non-dairy milk for color.
- Mediterranean Twist
- Add 1/3 cup chopped sun-dried tomatoes, 1/4 cup crumbled feta, and a pinch of oregano for a tangy, herbal variation.
Recipe Q&A
Q: Can I use fresh spinach instead of frozen?
A: Yes—use about 10–12 oz fresh spinach, sauté briefly until wilted, then cool and squeeze out all excess moisture before using.
Q: My pinwheels go soggy—what went wrong?
A: Likely excess moisture in the filling or slicing the log while it was too warm. Make sure spinach is very dry and chill the rolled log before cutting.
Q: Can I make these gluten-free?
A: Yes, with a gluten-free puff pastry or using gluten-free phyllo sheets (brush between layers to mimic puff). Texture may differ but flavor will carry.
Q: How do I reheat frozen pinwheels?
A: Reheat from frozen at 350°F for 10–15 minutes until hot and crisp. From refrigerated, 8–10 minutes should suffice.
Q: Are these safe for kids?
A: Generally yes—adjust seasoning and omit red pepper flakes. Keep portions appropriate due to higher fat content.
Conclusion
These Spinach Dip in Bite-Sized Pinwheels are a simple, crowd-pleasing recipe that combines classic flavors with flaky texture and easy make-ahead convenience. Try the base version first, then experiment with the variations to suit your taste and occasion. For additional inspiration and similar recipes, see Plain Chicken’s 3-Ingredient Spinach Dip Pinwheels and the spinach-artichoke take from Three Olives Branch’s Spinach Artichoke Dip Pinwheels. If you make them, snap a photo and share your tweaks—I love seeing your kitchen wins.
Print
Spinach Dip in Bite-Sized Pinwheels
- Total Time: 40 minutes
- Yield: 20 pinwheels 1x
- Diet: Vegetarian
Description
Delicious bite-sized pinwheels filled with creamy spinach dip, perfect for gatherings and snacks.
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 (about 50 g)
- 1/4 cup mayonnaise
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional)
- 1 sheet puff pastry, thawed but still cold
- 1 large egg (for brushing), beaten with a splash of water
Instructions
- In a bowl, mix cream cheese, Parmesan, mayonnaise, garlic powder, onion powder, and pepper until well combined. Add spinach and mix until even.
- Flour your counter and roll out the puff pastry. Spread the spinach mixture on it, leaving one long side empty to seal later. Roll it up tightly like a jelly roll.
- Wrap the log in plastic and refrigerate for 30 minutes. Preheat your oven to 400°F while you wait.
- Take the log out and slice it into 1/2-inch rounds. Place them on a baking sheet lined with parchment. Beat the egg with water and brush it on top. Bake for 15–20 minutes until puffed and golden.
Notes
Ensure the spinach is well drained to avoid sogginess. Keep the puff pastry cold until baking for best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 140
- Sugar: 1g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.8g
- Protein: 3g
- Cholesterol: 30mg
