Description
Crispy and creamy pinwheels made with flaky puff pastry and a savory spinach dip filling, perfect for any gathering.
Ingredients
Scale
- 1 bag frozen chopped spinach (10 oz), thawed and thoroughly drained
- 1 block cream cheese (8 oz), softened
- 1/2 cup grated Parmesan (about 45–50 g)
- 1/4 cup mayonnaise (about 55 g)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional, to taste)
- 1 sheet puff pastry, thawed but still cold (about 225–250 g)
- 1 large egg, beaten with a splash of water (for egg wash)
Instructions
- In a bowl, combine softened cream cheese, grated Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and red pepper flakes (if using). Mix until smooth and evenly combined.
- Squeeze excess water from the thawed spinach and add it to the bowl. Mix until the filling is uniform and adjust seasoning as needed.
- Lightly flour a counter and roll out the puff pastry into a rectangular shape. Spread the spinach mixture evenly over the pastry, leaving one long edge free.
- Roll the pastry tightly like a jelly roll from the long side with filling.
- Wrap the log tightly in plastic wrap and refrigerate for about 30 minutes.
- Preheat the oven to 400°F (205°C) while the log chills.
- Slice the chilled log into 1/2-inch rounds and arrange them cut-side up on a parchment-lined baking sheet.
- Brush the tops lightly with the egg wash.
- Bake for 15-20 minutes until puffed and golden brown. Let cool before serving.
Notes
For lower fat options, use light cream cheese and reduced-fat mayo. Can be made ahead and stored in the fridge or freezer.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 2g
- Sodium: 530mg
- Fat: 37g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1.5g
- Protein: 10.6g
- Cholesterol: 40mg