Spinach dip rolled into buttery puff pastry and baked until golden — these bite-sized pinwheels are the kind of appetizer that disappears fast at parties. I make them for holiday gatherings, potlucks, and last-minute guests because they’re surprisingly simple, travel well, and taste like something you’d order at a bistro. The creamy, garlicky filling wrapped in flaky pastry feels special without demanding hours in the kitchen.
Why you’ll love these pinwheels
They’re small, shareable, and crowd-pleasing. The cool, creamy spinach-cream cheese filling contrasts beautifully with warm, crisp puff pastry. They’re perfect for game days, cocktail parties, family brunches, or a weeknight snack that feels indulgent. Because everything mostly comes from the pantry or freezer, they’re budget-friendly and fast: minimal hands-on time, with a short chill-and-bake window. If you like easy appetizers that look impressive, these deliver.
I often pair them with simple brunch spreads — they play well next to a light dish like this 5-minute cottage cheese breakfast for a relaxed weekend spread.
How this recipe comes together
Start by softening cream cheese and combining it with grated Parmesan, mayo, and spices. Thawed frozen spinach gets squeezed dry until there’s no excess liquid and is folded into the cheese mixture. The filling is spread on a sheet of cold puff pastry, rolled tightly into a log, and chilled so you can slice clean pinwheels. A quick egg wash gives the tops a glossy, golden finish during a 15–20 minute bake at 400°F. That’s it: prep, chill, bake, serve.
What you’ll need
- 1 bag frozen chopped spinach (10 oz), thawed and squeezed dry — squeeze it until no water remains.
- 1 block cream cheese (8 oz), left out to come to room temperature so it’s soft.
- 1/2 cup grated Parmesan (freshly grated if possible for better flavor).
- 1/4 cup mayonnaise (use full-fat for richness; Greek yogurt can substitute for tang).
- 1 tsp garlic powder.
- 1/2 tsp onion powder.
- 1/4 tsp black pepper (freshly ground preferred).
- Pinch red pepper flakes, optional for heat.
- 1 sheet puff pastry, thawed but still cold — keep it chilled until you roll.
- 1 egg, beaten with a splash of water for brushing.
Notes: You can swap grated pecorino for Parmesan, or fold in a handful of shredded mozzarella for extra stretch. If you prefer a lighter filling, use low-fat cream cheese but expect a slightly less rich texture.
Step-by-step instructions
- In a mixing bowl, combine the softened cream cheese, grated Parmesan, mayo, garlic powder, onion powder, black pepper, and red pepper flakes (if using). Stir until smooth and evenly mixed.
- Squeeze the thawed spinach very firmly — press or wrap it in a kitchen towel and twist until no liquid remains. Add the dried spinach to the bowl and fold it into the cheese mixture until the filling is uniform.
- Lightly flour your work surface. Unfold the cold puff pastry and gently roll it out to a roughly even rectangle. Leave one long edge clear of filling so the seam can seal.
- Spread the spinach-cream cheese mixture evenly over the pastry, keeping that one long edge free. Roll the pastry tightly from the filled side toward the empty edge, like a jelly roll, pressing the seam to seal.
- Wrap the log in plastic wrap and chill in the refrigerator for about 30 minutes to firm up — this makes cleaner slices. Preheat the oven to 400°F while the log chills.
- Remove the chilled log and, using a sharp knife, slice into 1/2-inch rounds. Place the pinwheels on a parchment-lined baking sheet, spaced a little apart.
- Beat the egg with a splash of water and brush each pinwheel lightly on top. Bake for 15–20 minutes, until the pastry puffs and the tops turn golden brown. Remove from the oven and cool slightly before serving.
Best ways to enjoy them
Serve warm or at room temperature. These pinwheels make great passed appetizers at parties, an easy addition to a brunch board, or a snack with a simple green salad for light lunch. For a dipping option, offer warmed marinara, ranch, or a garlicky yogurt dip. They also pair nicely with hearty finger foods — try featuring them alongside a spicy dip like buffalo chicken dip with cottage cheese for a variety platter that satisfies different tastes.
Storage and reheating tips
- Refrigerate: Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature or reheat.
- Reheat: For best texture, warm in a 350°F oven for 8–10 minutes or use an air fryer at 320°F for 4–6 minutes until heated through and crisp. Microwaving will soften the pastry.
- Freeze: Freeze unbaked assembled logs (wrapped tightly) for up to 1 month. Thaw in the fridge, slice, then bake as directed. You can also freeze fully baked pinwheels; reheat from frozen at 350°F for 10–12 minutes.
Food safety note: Always cool cooked pinwheels to room temperature within two hours before refrigerating.
Helpful cooking tips
- Squeeze the spinach well: Excess moisture is the main reason pinwheels get soggy. Use a clean kitchen towel or cheesecloth and press firmly.
- Keep the puff pastry cold: Warm pastry becomes sticky and hard to roll. Chill the assembled log before slicing for neat rounds.
- Sharp knife or dental floss: Use a very sharp serrated knife or clean unflavored dental floss (wrap around the log and pull) for cleaner slices.
- Portion control: For larger gatherings, make two logs per sheet of puff pastry and bake on separate pans to avoid crowding.
Creative twists
- Add artichoke hearts: Chop canned or jarred artichoke hearts and fold them into the filling for an artichoke-spinach version.
- Make them spicy: Stir in a spoonful of sriracha or chopped jalapeños.
- Cheese swaps: Use crumbled feta or goat cheese for a tangy profile.
- Gluten-free / dairy-free: Use gluten-free puff pastry and a dairy-free cream cheese alternative; note texture and browning may vary.
- Mini hand pies: Instead of pinwheels, cut the pastry into squares, fill, fold over, and crimp for handheld turnovers.
Common questions
Q: How long does prep take?
A: Active prep is about 15–20 minutes (mixing, squeezing spinach, rolling). Add 30 minutes chill time and 15–20 minutes bake time.
Q: Can I use fresh spinach instead of frozen?
A: Yes. Blanch the fresh spinach for 30–60 seconds, plunge into ice water, squeeze all moisture, and use the same weight (about 10–12 oz fresh before cooking). Frozen is convenient and consistent.
Q: Can I assemble ahead?
A: Yes. You can roll and wrap the log, then refrigerate up to 24 hours before slicing and baking. You can also freeze the log for up to a month and bake from thawed.
Q: Why did my pinwheels get soggy?
A: Usually from insufficiently drained spinach or a warm pastry that didn’t get chilled before slicing. Squeeze spinach thoroughly and chill the log before cutting.
Q: Are these safe to leave out at a party?
A: Don’t leave dairy-based appetizers out for more than two hours at room temperature. For longer events, keep them on warmers or replenish from a chilled platter.
Conclusion
If you want another take on stuffed, roll-up appetizers, check out Spinach Artichoke Dip Pinwheels – Three Olives Branch for inspiration and variations.
Print
Spinach Dip Pinwheels
- Total Time: 35 minutes
- Yield: 24 pinwheels
- Diet: Vegetarian
Description
Buttery puff pastry rolled with creamy spinach filling and baked until golden. Perfect for parties and gatherings.
Ingredients
- 1 bag frozen chopped spinach (10 oz), thawed and squeezed dry
- 1 block cream cheese (8 oz), softened
- 1/2 cup grated Parmesan
- 1/4 cup mayonnaise
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional)
- 1 sheet puff pastry, thawed but still cold
- 1 egg, beaten with a splash of water
Instructions
- In a mixing bowl, combine the softened cream cheese, grated Parmesan, mayo, garlic powder, onion powder, black pepper, and red pepper flakes. Stir until smooth.
- Squeeze the thawed spinach firmly to remove excess liquid. Fold it into the cheese mixture until uniform.
- Roll out the cold puff pastry on a floured surface into a rectangle. Leave one long edge clear of filling.
- Spread the spinach-cream cheese mixture over the pastry, keeping one edge free. Roll tightly, pressing the seam to seal.
- Wrap the log in plastic wrap and chill for 30 minutes. Preheat the oven to 400°F.
- Slice the log into 1/2-inch rounds. Place on a parchment-lined baking sheet.
- Brush each pinwheel with the egg wash. Bake for 15–20 minutes until golden brown.
- Cool slightly before serving.
Notes
You can swap grated pecorino for Parmesan or add mozzarella for extra stretch. Use low-fat cream cheese for a lighter filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American