Description
Creamy spinach dip wrapped in flaky puff pastry, perfect for gatherings or a cozy night in.
Ingredients
Scale
- 1 bag frozen chopped spinach (10 oz), thawed and squeezed dry
- 1 block cream cheese (8 oz), softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayo
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Pinch of red pepper flakes (optional)
- 1 sheet puff pastry, thawed but still cold
- 1 egg, for brushing
Instructions
- Grab a bowl and throw in the softened cream cheese, grated Parmesan, mayo, garlic powder, onion powder, and black pepper.
- Now, take that thawed spinach and squeeze it until no water comes out. Toss it into the bowl and mix everything together until it’s evenly combined and creamy.
- Flour your countertop and roll out the cold puff pastry. Spread the spinach mixture over the sheet, making sure to leave one long side empty for sealing later. Roll it up tightly like a jelly roll, ensuring it stays compact.
- Wrap the log in plastic and chuck it in the fridge for about half an hour to firm it up. While waiting, turn your oven on to 400°F.
- Once the chilling time is up, take the log out and slice it into half-inch rounds. Place them on a baking sheet lined with parchment paper.
- Beat the egg with a splash of water, then brush the mixture over the tops of the pinwheels to give them that beautiful golden color.
- Bake for 15-20 minutes until they puff up and turn a delightful golden brown.
Notes
Prep the spinach mix a day ahead for easy assembly. Leftover pinwheels can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg