Spinach Dip Pinwheels
Turn a classic party favorite into an irresistible bite-sized treat with these Spinach Dip Pinwheels! Featuring a rich and creamy filling made from tender spinach, cream cheese, sour cream, and a blend of mozzarella and Parmesan cheeses, this recipe packs all the flavors of your favorite spinach dip into golden, flaky puff pastry spirals. Seasoned with garlic and onion powder for an extra flavor boost, these pinwheels are as easy to make as they are delightful to devour. Perfect for entertaining, game-day snacking, or holiday gatherings, these pinwheels are ready in just 35 minutes and can be enjoyed warm or at room temperature. With their eye-catching swirl design and savory goodness in every bite, Spinach Dip Pinwheels are the ultimate appetizer to impress your guests!
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Recipe Information
Ingredients
- 10 oz Frozen chopped spinach
- 8 oz Cream cheese, softened
- 0.5 cup Sour cream
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Puff pastry sheets, thawed
- 1 Egg, beaten
Instructions
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Thaw the frozen spinach and squeeze out as much water as possible using a clean kitchen towel or paper towels.
In a large mixing bowl, combine the softened cream cheese, sour cream, shredded mozzarella, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until the ingredients are evenly incorporated.
Add the drained spinach to the cheese mixture and mix thoroughly.
On a lightly floured surface, roll out one thawed puff pastry sheet into a slightly larger rectangle (approximately 12x10 inches).
Spread half of the spinach dip mixture evenly over the puff pastry, leaving a 1/2-inch border around the edges.
Starting at one of the longer sides, tightly roll the puff pastry into a log. Wrap the log in plastic wrap and place it in the refrigerator for 10-15 minutes to firm up. Repeat with the second puff pastry sheet and remaining spinach dip mixture.
Once chilled, remove the logs from the fridge and slice them into 1/2-inch thick rounds. Place the rounds on the prepared baking sheets, spacing them about 1 inch apart.
Brush the tops of the pinwheels with the beaten egg to give them a golden, shiny finish.
Bake in the preheated oven for 18-20 minutes, or until the pinwheels are puffed and golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 20.2 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1852 mg | 142% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
