Spinach Dip in Bite-Sized Pinwheels

There’s something undeniably magnetic about warm, golden pinwheels as they come out of the oven—the puffed, flaky pastry that gives way to a creamy, savory center. These spinach dip pinwheels scatter little clouds of buttery aroma across the kitchen; the first bite mixes silky cream cheese, nutty Parmesan, bright spinach, and a whisper of garlic and pepper. Texturally they’re a contrast play: crisp pastry exterior, soft, almost velvety filling, and a satisfying flake with every chew. They feel like a cozy, triumphant hug for the taste buds.

These little pinwheels are perfect for gatherings—crowd-pleasing at cocktail parties, potlucks, or holiday spreads—yet small enough to pair with coffee for a relaxed brunch. They’re fast enough for weeknight snacks, elegant enough for a celebratory appetizer, and comforting enough to anchor a casual afternoon with friends. Make a batch when you want something shareable, portable, and unfailingly comforting.

At a Glance

Prep Time: 15 minutes active (plus chilling)
Cook Time: 15–20 minutes
Total Time: ~1 hour (includes chilling)
Servings: Makes about 24 bite-sized pinwheels (serving size: 1–2 pinwheels per person as an appetizer)
Difficulty Level: Easy — great for beginner bakers and entertainers

Nutrition Highlights

Nutrition per serving (one pinwheel, approximate; recipe yields ~24 pinwheels):

Calories: ~122 kcal
Protein: ~2.6 g
Carbohydrates: ~6.0 g
Fat: ~9.7 g
Saturated Fat: ~3.8 g
Fiber: ~0.3 g
Sodium: ~110 mg

Notes on accuracy: These values are estimates calculated using nutrient values from USDA FoodData Central and standard food composition references. Small changes in brand (especially puff pastry, mayonnaise, and cheese) will change totals—use the nutrition panel on your product labels for precise tracking. For general guidance about balanced eating and saturated fat recommendations, see resources from the USDA or Mayo Clinic.

Why You’ll Love It

Irresistible savoriness: The creamy, garlicky spinach filling is comfort food in miniature, rounded out by salty Parmesan for a satisfying flavor punch.
Crowd-friendly and shareable: They’re finger-food perfect—easy to pass around, and loved by kids and adults alike.
Quick to assemble, impressive to serve: Minimal technique (no rolling out dough from scratch) yields an elegant appetizer that looks like you spent hours.
Versatile: Serve warm from the oven or at room temperature for grazing tables. They’re also easy to adapt for dietary needs (see variations).

How to Make Spinach Dip in Bite-Sized Pinwheels

Ingredients

1 bag frozen chopped spinach (10 oz), thawed and thoroughly squeezed dry
1 block cream cheese (8 oz), softened at room temperature
1/2 cup grated Parmesan (about 50 g)
1/4 cup mayonnaise (about 60 g)
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 (about 250 g)
1 large egg, beaten (for egg wash, with a splash of water)

Optional ingredients and substitutions

For extra tang: add 1–2 tsp lemon juice.
To lighten: use light cream cheese and reduced-fat mayo (texture will be slightly softer).
To add herb brightness: mix in 1–2 tbsp finely chopped fresh dill or chives.
Gluten-free: use a store-bought gluten-free puff pastry sheet (if available).
Vegan: use vegan cream cheese and vegan mayo; choose a vegan puff pastry and omit the egg wash, or use plant milk for brushing.

Method (step-by-step)

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 while you work

Squeeze the spinach very thoroughly—excess water will make the filling runny and cause the pastry to become soggy.
Keep the puff pastry cold until you roll; warm pastry is harder to roll and won’t puff as beautifully.
If the log softens too much while slicing, return it to the fridge for 10–15 minutes—firmer logs slice cleaner.
Arrange pinwheels with a bit of space on the sheet so the pastry can puff and brown evenly.
Check for doneness by color: golden brown and puffed means ready. If bottoms brown too fast, lower the oven 25°F and bake a couple minutes longer.

Serve It Up

Classic platter: Arrange warm pinwheels on a wooden board with toothpicks for easy grabbing.
With dips: Pair with a simple marinara, roasted red pepper dip, or a creamy ranch for dipping.
Brunch pairing: Serve alongside scrambled eggs, smoked salmon, or a light salad and a hot coffee.
Tea-time or snack: Set with a cup of chai or afternoon tea—the savory bite balances a sweeter tea snack.
For kids: Offer them plain or with a mild yogurt dip; halve the pinwheels for little hands.

Keeping it Fresh

Room temperature: If kept covered on the counter, pinwheels are fine for 3–4 hours (for serving at room temperature). Don’t leave longer than 2 hours if ambient temperatures are above 90°F (food safety).
Refrigeration: Store cooled, leftover pinwheels in an airtight container in the fridge for up to 3 days.
Freezing: Assemble and slice the rolled log, then freeze the raw slices in a single layer on a tray until solid, transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding a few minutes to the bake time. Alternatively, fully baked pinwheels freeze well for up to 2 months—reheat in a 350°F oven until warmed through to revive flakiness.

Chef’s Advice

Texture matters: The balance between a creamy filling and flaky pastry is the secret—don’t overwork the filling or it will become too soft; don’t let the pastry warm too much.
Cheese selection: Freshly grated Parmesan gives better flavor and melt than pre-shredded (which often contains anti-caking agents).
Even slices: Use a very sharp knife or dental floss (slip it under the log, cross and pull to slice cleanly) to get tidy pinwheels without squashing.
Flavor boost: Fold in a small amount (1–2 tbsp) of drained, finely chopped roasted artichoke hearts for a richer, slightly tangy profile.
Color contrast: For visual appeal, sprinkle extra grated Parmesan or sesame seeds on top before baking.

Creative Twists

Spinach + Artichoke Pinwheels: Add 1/3 cup finely chopped, well-drained artichoke hearts to the filling and increase Parmesan by 2 tbsp for a classic dip flavor.
Mediterranean: Stir in 1/4 cup crumbled feta, 2 tbsp sun-dried tomatoes (minced), and a pinch of oregano.
Bacon & Cheddar: Fold in 3–4 slices crispy chopped bacon and replace half the Parmesan with shredded sharp cheddar for a smoky-savory version.
Vegan option: Use vegan cream cheese, vegan mayo, and a vegan puff pastry. Add nutritional yeast for cheesiness and kala namak for an eggy flavor if you want.
Herby lemon: Add 1–2 tbsp chopped fresh dill and 1 tsp lemon zest for a brighter, fresher bite.

Recipe Q&A

Q: Can I use fresh spinach instead of frozen?
A: Yes — sauté about 6–8 cups fresh spinach until wilted, cool, and squeeze out all moisture. Use approximately the same final drained weight as the frozen spinach (about 10 oz drained).

Q: My filling seemed watery—what went wrong?
A: Most likely the spinach wasn’t drained well enough. Always press and squeeze in a clean towel or use a fine mesh sieve and weight. Also avoid adding watery ingredients like uncooked canned artichokes without patting dry.

Q: Can I make these ahead of time?
A: Yes. Slice the log and freeze the raw pinwheels on a tray, then store in an airtight bag. Bake from frozen, adding a few minutes. Baked pinwheels also reheat well in a 350°F oven for 8–10 minutes.

Q: How do I get the puff pastry extra flaky?
A: Work with cold pastry, keep everything chilled, and don’t compress the layers when rolling. A hot oven (400°F) gives a quick steam lift—just watch the browning.

Q: Are these freezer-friendly after baking?
A: Yes. Cool completely, then freeze in a single layer on a tray before transferring to a container. Reheat from frozen in a 350°F oven until crisp.

Conclusion

Give these spinach dip pinwheels a try the next time you want an appetizer that’s both comforting and showstopping—once guests start popping them from the plate, you’ll see why they disappear so fast. For another simple take on this idea, check out the recipe inspiration at Plain Chicken’s 3-Ingredient Spinach Dip Pinwheels, and for a richer artichoke-forward version, see Three Olives Branch’s Spinach Artichoke Dip Pinwheels. If you make a batch, I’d love to hear how you adapted them—share your photos and tips in the comments and join our little community of home cooks.