Spinach Dip in Bite-Sized Pinwheels

There’s something instantly comforting about warm, golden pastry giving way to a creamy, garlicky center studded with bright spinach — the aroma alone is enough to draw a crowd. These bite-sized pinwheels deliver a crisp, buttery exterior and a luxuriously smooth spinach dip filling. Each pinwheel is a small, savory surprise: flaky layers, a gentle tang from Parmesan, a whisper of mayo-sweetness, and the savory depth of cream cheese and garlic. They sound indulgent — and they are — but they’re designed to bring people together: the kind of snack that sparks conversation, that disappears from the platter in minutes, and that carries the cozy familiarity of a potluck favorite.

Perfect for game-day spreads, holiday appetizers, festive brunches, or as a crowd-pleasing snack for an impromptu get-together. They also shine as make-ahead party food: roll, chill, slice, and bake when guests arrive. The texture contrast and savory flavor make these pinwheels irresistible whether you’re serving them with cocktails or a simple cup of afternoon tea.

At a Glance

Prep Time: 15 minutes (plus 30 minutes chilling)
Cook Time: 15–20 minutes
Total Time: ~60 minutes (including chilling)
Servings: Makes about 24 pinwheels (serving size: 3 pinwheels — serves 8)
Difficulty Level: Easy — great for beginner bakers and busy hosts

Nutrition Highlights

Estimated nutrition per serving (3 pinwheels). Nutrition estimates were calculated using ingredient profiles from USDA FoodData Central and reviewed against general guidance from reputable sources (USDA and Mayo Clinic). These are approximate values; exact numbers will vary by brand and specific ingredients used.

Calories: ~350 kcal
Protein: ~8 g
Carbohydrates: ~16 g
Fat: ~28 g
Fiber: ~1 g
Sodium: ~350 mg

Notes: This recipe is relatively high in fat due to cream cheese, Parmesan, mayonnaise, and puff pastry. To lower fat and calories, see the variations below. For individuals monitoring sodium, choose reduced-sodium ingredients and check labels (Parmesan and puff pastry contribute a significant portion of the sodium).

How to Make Spinach Dip in Bite-Sized Pinwheels

Ingredients

1 bag frozen chopped spinach (10 oz), thawed and well-drained
1 block cream cheese (8 oz), brought to 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 8 oz / 227 g)
1 egg, beaten (for brushing)

Optional ingredients and substitutions

Swap mayonnaise for Greek yogurt (same volume) to reduce fat and add tang.
Use part-skim cream cheese or whipped cream cheese to lighten calories.
Swap Parmesan for Pecorino Romano for a sharper bite, or reduce the amount to lower sodium.
Gluten-free: use a gluten-free puff pastry sheet (counts will vary).
Vegan: use vegan cream cheese, vegan mayo, and a vegan puff pastry sheet (see variations).

Step-by-step Instructions

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 cook

Drain the spinach thoroughly: excess water will make the filling runny and can make the pastry soggy. Press spinach in a clean towel or squeeze in a sieve until no more liquid releases.
Keep the puff pastry cold until you’re ready to roll. Cold pastry gives the best lift and flaky layers.
Don’t overfill the pastry — spread a thin, even layer and leave a 1/2–1 inch strip free along the long edge to seal properly.
Chill the log well before slicing; refrigeration firms the log and prevents squashed, misshapen pinwheels.
Watch the first batch closely toward the end of baking; ovens vary. Pinwheels are done when puffed and golden brown.

Best Pairings

Serve warm with a trio of dips: marinara, extra garlic-y Greek yogurt, or a light lemon-herb aioli.
Pair with crisp white wine (Sauvignon Blanc) or a light lager for parties.
For a brunch spread, plate alongside smoked salmon, cherry tomatoes, and herb-crusted scrambled eggs.
For a casual snack, enjoy with a cup of coffee or tea — the savory richness contrasts nicely with bright beverages.
Presentation tip: arrange pinwheels on a slate platter and sprinkle finely chopped chives or lemon zest over the top for color.

Shelf Life & Storage

Room temperature: Best served fresh. If left out on a platter, consume within 2 hours to stay within food safety guidelines.
Refrigeration: Store baked pinwheels in an airtight container in the refrigerator for up to 3 days.
Freezer: Unbaked sliced pinwheels can be flash-frozen on a tray, then transferred to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the bake time. Baked pinwheels can be frozen for up to 1 month; reheat in a 350°F oven until warmed through and crisp.

Chef’s Advice

Texture is everything: remove moisture from the spinach and keep pastry cold to maintain the contrast between crisp shell and creamy center.
Use freshly grated Parmesan rather than pre-grated for better melt and flavor — pre-grated often contains anti-caking agents that affect texture.
If your filling tastes flat before baking, a squeeze of lemon (1 tsp) brightens it up without making it noticeably citrusy.
To ensure even slices, chill the log until firm, then use a sharp serrated knife and a gentle sawing motion.
If making ahead, assemble and freeze the sliced pinwheels on a tray; when needed, pop them straight from freezer to oven.

Creative Twists

Spinach-Artichoke Upgrade: Add 1/2 cup finely chopped, drained artichoke hearts to the filling for a richer dip flavor (see inspiration from classic spin artichoke combinations).
Bacon & Sun-Dried Tomato: Stir in 1/3 cup crisp bacon bits and 2 tbsp chopped sun-dried tomatoes for smoky-salty contrast.
Lighter Version: Replace half the cream cheese with plain Greek yogurt and use light mayo to cut fat and calories.
Vegan Option: Use vegan cream cheese, vegan mayonnaise, and a plant-based puff pastry sheet; brush with non-dairy milk mixed with a pinch of turmeric for golden color.
Herb & Lemon: Add 2 tbsp chopped fresh dill or basil and 1 tsp lemon zest for a bright, herbed profile.

Common Questions & Answers

Q: Can I use fresh spinach instead of frozen?
A: Yes. Use about 10–12 oz fresh spinach, wilt it quickly in a hot pan, squeeze out all moisture, and use as directed. Measure after draining to match the texture.

Q: How can I make these ahead for a party?
A: Assemble the log, wrap tightly, and refrigerate for up to 24 hours before slicing and baking. Or slice and freeze on a tray; bake from frozen, adding a few minutes.

Q: My filling is watery — how do I fix it?
A: Drain and squeeze the spinach very thoroughly. If it’s still watery, fold in 1–2 tbsp of grated Parmesan or a small amount of breadcrumbs to absorb moisture.

Q: Can I make smaller or larger pinwheels?
A: Yes. Slice thicker for a more substantial appetizer or thinner for bite-sized nibbles; adjust bake time slightly — thinner slices will bake faster.

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Conclusion

If you’re looking for an appetizer that’s familiar, crowd-pleasing, and delightfully flaky, these Spinach Dip Bite-Sized Pinwheels are a winning choice. They’re simple to assemble, easy to adapt for dietary needs, and perfect for making ahead when you want to spend more time with guests and less time in the kitchen. Try the basic recipe first, then experiment with the creative twists for events and seasonal menus — and please share your photos and tweaks so we can celebrate your results together.

For a lighter, similar concept, see this approachable spin on the idea from 3-Ingredient Spinach Dip Pinwheels – Plain Chicken. If you prefer a version with artichokes and a slightly different flavor profile, take inspiration from Spinach Artichoke Dip Pinwheels – Three Olives Branch.