How do I keep Spinach Dip Pinwheels from getting soggy?

Dry your spinach thoroughly. Any extra water will soak into the puff pastry and ruin the crisp finish. Use paper towels or a clean dish towel to squeeze out every drop.

Can I freeze Spinach Dip Pinwheels before baking?

Yes. Slice the chilled log, freeze the rounds on a tray, then store in a freezer bag. Bake straight from frozen at 400°F (200°C), adding 3–4 minutes to the cook time.

What’s the best way to reheat Spinach Dip Pinwheels?

Use a 325°F (163°C) oven for 5–8 minutes. Avoid the microwave—it softens the pastry and kills the crisp.

Can I make Spinach Dip Pinwheels with fresh spinach?

Yes, but you'll need to cook it down and squeeze it completely dry. One pound of fresh spinach reduces to about 10 ounces cooked.

What dough can I use instead of puff pastry?

Crescent roll dough works for a softer finish. Phyllo dough creates extra crunch but is more delicate to work with.

Spinach Dip Pinwheels That Practically Disappear: The Ultimate Party Appetizer

Spinach Dip Pinwheels

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These Spinach Dip Pinwheels are flaky, golden bites filled with creamy spinach and cheese, wrapped in puff pastry. They’re a quick, crowd-pleasing appetizer perfect for parties or snacks.

Author: Elena
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 frozen puff pastry, thawed but still cold
1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, mix cream cheese, Parmesan, mayonnaise, garlic powder, onion powder, black pepper, and red pepper flakes.
Thoroughly squeeze thawed spinach until completely dry and fold into the cheese mixture.
On a floured surface, lay out puff pastry and gently roll if needed. Spread the spinach mixture evenly over the pastry, leaving a 1/2-inch border on one long edge.
Roll the pastry tightly into a log, starting from the opposite long side, and press to seal the edge.
Wrap the log in plastic wrap and chill for 30 minutes.
Remove from fridge and slice the log into 1/2-inch rounds using a sharp knife or floss.
Place rounds on the prepared baking sheet and brush tops with egg wash.
Bake for 20 minutes, until puffed and golden brown. Serve warm.

Notes

Ensure spinach is completely dry to prevent soggy pastry.
You can prepare the log a day in advance and slice just before baking.
Freeze sliced rounds before baking and cook straight from frozen, adding a few minutes to bake time.
Crescent dough or phyllo can be substituted for puff pastry if desired.

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