Spinach Dip Pinwheels (Print Version)
# Ingredients:
→ Spinach Filling
01 -
10 oz frozen chopped spinach, thawed and thoroughly squeezed dry
02 -
8 oz cream cheese, softened
03 -
½ cup grated Parmesan cheese
04 -
¼ cup mayonnaise
05 -
1 tsp garlic powder
06 -
½ tsp onion powder
07 -
¼ tsp ground black pepper
08 -
Pinch of red pepper flakes (optional)
→ Pastry
09 -
1 sheet puff pastry, thawed but kept cold
10 -
1 large egg, beaten for egg wash
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 -
In a medium mixing bowl, blend the thawed, drained spinach with cream cheese, Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and optional red pepper flakes until well incorporated.
03 -
Lightly flour a work surface and unfold the puff pastry sheet carefully. Spread the spinach mixture evenly over the entire surface of the pastry.
04 -
Starting at one edge, roll the pastry tightly into a log shape. Using a sharp knife, cut the log into 1-inch thick slices to create individual pinwheels.
05 -
Arrange the pinwheels flat on the prepared baking sheet, spacing them evenly. Brush the tops lightly with beaten egg to promote browning.
06 -
Bake in the preheated oven for 18 to 20 minutes until golden brown and puffed. Remove from oven and allow to cool slightly before serving.
# Notes:
01 -
Ensure spinach is thoroughly drained to prevent soggy pinwheels.
02 -
Using freshly grated Parmesan enhances flavor.
03 -
Pinwheels can be assembled ahead and baked just prior to serving.
04 -
Store leftovers in an airtight container refrigerated.