Can I make Spinach Dip Pinwheels ahead of time?

Yes, and that’s one of the best parts of this recipe. You can prepare the rolled log and store it in the refrigerator for up to 24 hours. When it’s time to serve, slice and bake directly from the fridge. The results are just as crisp and flavorful as freshly made ones.

Can I freeze Spinach Dip Pinwheels?

Absolutely. Slice them, arrange on a tray, and freeze until solid. Once frozen, transfer to a freezer bag or container. When ready to bake, place them directly in the oven without thawing—just add three or four minutes to the baking time. They’ll come out golden and perfect.

What can I use instead of puff pastry?

If you can’t find puff pastry, crescent roll dough or even pie crust will work. Puff pastry gives the lightest, flakiest texture, but these alternatives still create a delicious, crispy shell that complements the creamy filling.

Spinach Dip Pinwheels: A Bite-Sized Favorite for Every Occasion

Spinach Dip Pinwheels

Print Recipe

Spinach Dip Pinwheels are flaky, golden-brown appetizers made from puff pastry filled with a creamy spinach and cheese mixture. They’re quick to prepare, crowd-pleasing, and perfect for parties or casual gatherings. The combination of buttery pastry and savory filling makes each bite rich, crispy, and satisfying.

Author: Benchi
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 servings
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1 (8 oz) block cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Pinch red pepper flakes (optional)
1 sheet puff pastry, thawed but still cold
1 large egg, beaten with a splash of water

Instructions

In a medium bowl, mix the softened cream cheese, Parmesan cheese, mayonnaise, garlic powder, onion powder, and black pepper until smooth.
Wrap the thawed spinach in paper towels and squeeze out all excess water, then fold it into the cheese mixture until evenly combined.
Lightly flour your work surface and unroll the puff pastry sheet. Spread the spinach mixture evenly over the pastry, leaving a 1/2-inch border on one long edge.
Starting from the opposite long side, roll the pastry tightly into a log, keeping it snug but not compressed.
Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to firm up.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the chilled roll into 1/2-inch rounds and arrange them on the baking sheet, spacing slightly apart.
Brush the tops with the beaten egg mixture for a golden finish.
Bake for 15–20 minutes or until puffed and golden brown. Let cool slightly before serving.

Notes

Ensure the spinach is completely dry to prevent soggy pastry.
Keep puff pastry cold for maximum flakiness.
You can prepare the roll a day ahead and bake just before serving.
Try variations with feta, bacon bits, or sun-dried tomatoes for different flavors.

Find it online: https://www.cookwithbenchi.com/spinach-dip-pinwheels/