Description
A delightful appetizer combining creamy spinach dip flavors with flaky puff pastry, perfect for any gathering.
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 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
- In a bowl, combine cream cheese, Parmesan, mayo, garlic powder, onion powder, and black pepper. Add squeezed spinach and mix until combined.
- Flour your counter and roll out the puff pastry. Spread the spinach mixture over the pastry, leaving one long side empty to seal.
- Roll the puff pastry tightly like a jelly roll and wrap it in plastic wrap. Refrigerate for 30 minutes to firm up.
- Preheat the oven to 400°F.
- Remove the log from the fridge and slice into half-inch rounds. Place on a parchment-lined baking sheet.
- Beat the egg with a splash of water and brush it over the pinwheels.
- Bake for 15-20 minutes or until they puff and turn golden.
Notes
Serve warm and consider pairing with a dipping sauce like ranch or marinara. Store leftovers in an airtight container for up to 3 days or freeze unbaked pinwheels for up to a month.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American