So, Here’s the Story (Or: Why My Family Now Demands These Pinwheels)
Let’s chat, yeah? The very first time I made these easy spinach dip pinwheels, it was one of those “potluck panic” moments. You know when you forget the date until your phone goes ping and you’re supposed to show up—with a dish? Lucky me, I had some extras hanging around and a fridge full of “what can I possibly make with this?”. Anyway, my pinwheels were born from kitchen chaos, but goodness, they’ve stuck. Even my nephew who’s on a mysterious green-foods strike eats these; go figure. I think I once accidentally ate half the batch before guests even arrived (but shh, I’m blaming the cat).
Why You’ll Love Rolling Out These Pinwheels
Honestly, I make these whenever I want to impress people—without actually working too hard. They travel super well (minus that one sad time when I stacked them too close in the Tupperware, oops). My family goes a bit wild for these because they’re snack-sized, but you can pretend they’re “fancy”. Also, I can make them slightly ahead, and let’s be real, any excuse not to hover in the kitchen last-minute is golden. Plus, the kids get a kick out of helping—though more often than not, they’re just sneak-snacking “quality control samples”. Oh, and once I tried using pre-made spinach dip from a tub… it wasn’t amazing; homemade is worth that tiny bit more effort.
What’s Going In? Ingredients & Why I Get Very Chill About Substitutions
- 2 sheets puff pastry, thawed (I usually grab the frozen kind, but honestly, any brand works. My grandma swore by Pepperidge Farm, but life’s too short to drive across town for pastry)
- 200g frozen spinach, thawed and squeezed dry (fresh is fine if you’re feeling energetic; sometimes I’ve just chopped up baby spinach and chucked it in)
- 1 cup cream cheese, softened (seen someone swap in ricotta – actually, it’s pretty good)
- 1/2 cup sour cream (or plain Greek yogurt if that’s what’s in the fridge)
- 3/4 cup grated cheese (cheddar, mozzarella, or whatever’s left over; I once used a weird mix and it was fine)
- 2 cloves garlic, minced (or, you know, a spoonful of the stuff from a jar when you’re in a hurry)
- 1/2 tsp salt (I barely measure here—bit of a rebel)
- Black pepper to taste
- Pinch of nutmeg (totally optional, but adds a nice hmm… something?)
- 1 egg, beaten (if you want those shiny tops—sometimes I skip it and nobody notices)
Making These: Step By Slightly-Messy Step
- Heat that oven to 190°C (about 375°F). Get some baking trays lined with parchment—though, on desperate days, I’ve just greased the pan and hoped for the best.
- Mix your spinach, cream cheese, sour cream, grated cheese, garlic, salt, pepper, and nutmeg in a big bowl. If your spinach is still a bit wet? Give it a good squeeze—otherwise, the pastry gets all soggy, and that’s just no fun. This is where I sneak a taste. Chef’s privilege.
- Roll out your puff pastry sheets (if they’re a bit sticky, I dust with extra flour; or just mutter and deal with it). Spread half your spinach mixture over each sheet. Don’t worry if it looks a bit lumpy—it somehow works itself out in the oven.
- Roll up each pastry sheet, kind of like a Swiss roll, but don’t panic if it’s not perfect. Slice into pieces that are about as thick as your thumb—maybe 2cm? Who’s measuring. Place on the trays, swirl side up. I spike the odd off-cut and eat it raw, but that’s just me.
- Brush with egg if you’re feeling fancy, then bake for about 20–25 minutes till golden and puffy. (Watch the bottoms—they go from “golden” to “oh dear” right quick!)
Notes: Things I’ve Learned the Absurd Way
- Bake only one tray at a time if you want super even puff. I find my oven’s got a mind of its own, so sometimes I shuffle trays around halfway.
- That nutmeg? Try it once. If you don’t like it, leave it out next time. Or forget it entirely (I probably have, more than once).
- If you OVER squeeze the spinach… it gets kinda weird looking. Slightly damp is fine. Maybe even better.
Let’s Talk Variations (Some Good, Some… Less So)
- I tried this with chopped artichokes mixed in—delicious. Definitely recommend.
- Crumbled bacon once snuck its way in. No complaints. So yep, add meat if you like.
- I once attempted using crescent roll dough instead of puff pastry—honestly, it was a bit too soft. Wouldn’t bother again, but hey, if you like that texture, maybe you’ll dig it.
Equipment: Use What You’ve Got (Or Hack It)
- Baking tray (or whatever large, oven-safe thing fits—I’ve used a pizza pan in a pinch)
- Bowl for mixing
- Sharp knife or even a pizza cutter for slicing
- Rolling pin… but I’ve used a wine bottle, no shame. Works in a pinch!
How to Store—But It Rarely Matters
So, you can pop leftovers in an airtight tub in the fridge. They’ll be decent for about 2 days, maybe a little longer. Reheat them in a low oven so they crisp up again. But… if your bunch is anything like mine, these hardly make it past the first night. Honestly, I’ve never actually tried freezing them, but The Kitchn has some advice if you’re more organized than me.
Serving: My Favourite Way to Dish Them Up
I like to pile these up on a big plate, straight from the oven with just enough time to not burn your fingers. At my house, we put out a little bowl of extra spinach dip on the side—they’re twice as good with more dip, trust me. They’re also fab for picnics or, once I even took them to a rugby match. Zero leftovers.
Pro Tips (a.k.a. Things Not to Rush)
- Don’t rush thawing the puff pastry—it gets cranky if you force it. I once tried microwaving it into thawing faster; turns into a gluey mess. Lesson learned!
- Let the pinwheels cool just a tick before attacking them—they do set up a bit as they cool (not that it always stops me).
FAQ (Because, Yes, People Ask Me These Things All the Time)
- Do I have to use puff pastry? Nah, but puff pastry is really what gives them those flaky layers. I tried sandwich bread once, but it was disappointing. For real.
- Can I prep these ahead? Oh, totally. Make them, slice, and keep ’em in the fridge on a tray, covered. Bake off just before you need them. Actually, I think they taste better the next day after they’ve sat (only if they’re not totally devoured first).
- What cheese is best? Hard to say! I keep switching — sometimes sharp cheddar, sometimes whatever I’ve picked up. Even a handful of parmesan is nice. I’ve even used that bagged “pizza cheese” and nobody noticed.
- Where do I find good puff pastry? Most supermarkets have it in the freezer section. But if you’re feeling brave, check out Sally’s Baking Addiction for homemade puff pastry (I tried once… let’s just say, never again, but someone craftier than me might enjoy it!).
P.S.: One time, I got so caught up listening to an old rugby match on the radio that I left a tray in a smidge too long. A bit darker than golden, shall we say. Still delicious. Or maybe just more “toasty”. Anyway, now I just set two timers instead of trusting myself.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 cup frozen chopped spinach, thawed and drained
- 3/4 cup cream cheese, softened
- 1/3 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
-
1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
2In a large bowl, mix together the spinach, cream cheese, sour cream, mozzarella, Parmesan, garlic powder, salt, and pepper until well combined.
-
3Unroll the puff pastry sheet on a lightly floured surface. Evenly spread the spinach dip mixture over the pastry, leaving a 1/2-inch border along the edges.
-
4Carefully roll up the puff pastry sheet into a tight log. Slice the rolled pastry into 1/2-inch thick pinwheels and place them cut side up on the prepared baking sheet.
-
5Brush the tops of the pinwheels with the beaten egg. Bake for 18-20 minutes or until golden brown and puffed.
-
6Allow pinwheels to cool slightly before serving. Enjoy warm or at room temperature.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180cal
Protein:
5 gg
Fat:
12 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
14 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
