Description
Delicious bite-sized pinwheels filled with a creamy spinach dip mixture, wrapped in flaky pastry.
Ingredients
Scale
- 1 bag frozen chopped spinach (10 oz), thawed and squeezed dry
- 1 block cream cheese (8 oz), at room temperature
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 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 cold
- 1 egg, for egg wash
Instructions
- In a mixing bowl, blend together cream cheese, Parmesan, mayonnaise, garlic powder, onion powder, and black pepper until smooth.
- Incorporate the squeezed spinach into the mixture until evenly combined.
- Roll out the cold puff pastry into a rectangle on a floured surface.
- Spread the spinach cream mixture evenly over the pastry, leaving one edge free to seal.
- Roll the pastry up tightly, then wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C). Slice the chilled log into half-inch rounds and place on a baking sheet lined with parchment paper.
- Beat the egg and brush over the tops of the pinwheels.
- Bake for 15–20 minutes until golden brown and puffy.
Notes
For a lighter version, substitute Greek yogurt for mayonnaise. Feel free to add fresh herbs or other ingredients as desired.
Nutrition
- Serving Size: 2 pinwheels
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg