There are certain flavour pairings that feel like they were simply meant to be, and we believe creamy spinach dip nestled inside buttery, flaky pastry is one of those perfect matches. We’ve all enjoyed a comforting bowl of warm spinach dip at a gathering, but imagine elevating that experience into something even more special. Introducing our definitive Spinach Dip Pinwheels Recipe, a brilliant appetizer that cleverly transforms a beloved dip into a neat, elegant, and incredibly tasty morsel. These charming swirls are the ideal nibble for any event, from a relaxed weekend meet-up with friends to a chic cocktail party or a grand festive feast. By using shop-bought puff pastry, this recipe is deceptively simple to make, yet the final result is so impressive your guests will think you’ve been busy for hours. Be ready for them to vanish in a flash; they really are that delightful.

Why You’ll Love This Recipe

• Sensational Taste & Texture: Every single bite delivers a wonderful contrast between the rich, savoury spinach dip filling and the light, crisp, golden layers of puff pastry. It’s a truly heavenly combination.
• Effortlessly Impressive: Thanks to the convenience of ready-rolled puff pastry, these sophisticated-looking bites are surprisingly easy to assemble. It’s a straightforward process of mixing, spreading, rolling, and baking!
• Made with Simple Ingredients: You won’t need to search for any obscure items. This recipe relies on a few common kitchen staples like cream cheese, spinach, and garlic to create a universally adored snack.
• Wonderfully Adaptable for Any Event: These pinwheels are incredibly versatile. Serve them fresh and warm from the oven as a starter, or allow them to cool for a tasty addition to a picnic basket or lunchbox. They are always a winner.

Ingredients

• 375g sheet of ready-rolled all-butter puff pastry, chilled
• 250g frozen chopped spinach, thawed
• 225g full-fat cream cheese, softened to room temperature
• 100g grated mozzarella cheese
• 50g freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• A pinch of nutmeg (optional, but enhances the flavour)
• 1 medium free-range egg, beaten with 1 tbsp of milk (for the egg wash)

Top Tips for Perfect Pinwheels

Before we walk you through the method, we want to share some crucial tips to ensure your spinach dip pinwheels turn out perfectly every time. Paying attention to these small details will make all the difference.

• Dry Your Spinach Thoroughly: This is the cardinal rule for avoiding a soggy base. Once the spinach has thawed, it’s vital to squeeze out every last drop of water. We find the best way is to wrap it in a clean tea towel and wring it out over the sink until it’s completely dry. The amount of liquid released is always surprising!
• Work with Cold Pastry: Puff pastry gets its signature flaky layers from the cold butter creating steam as it bakes. It’s essential to work quickly and keep the pastry refrigerated until the very moment you need it. If your kitchen feels a bit warm, you can always place the rolled log back into the fridge to firm up before you slice it.
• Chilling is Essential: Don’t be tempted to skip chilling the assembled log for at least 30 minutes. This step solidifies the filling and pastry, which is the secret to achieving clean, neat slices without compressing the spiral shape. A firm log results in beautifully defined pinwheels.
• Be Generous with the Egg Wash: That lovely, glossy, golden-brown finish is all down to a simple egg wash. Brushing it over the pinwheels before they go in the oven not only gives them a beautiful colour and shine but also helps the pastry to bake to a perfect crisp.

Instructions

1. Get Ready to Bake: To begin, preheat your oven to 200°C (180°C Fan/Gas Mark 6). Line a large baking sheet with baking parchment to ensure nothing sticks.
2. Prepare the Spinach: Your thawed spinach must be exceptionally dry. A great method is to place it in a sieve and press firmly with a spoon. For the very best results, transfer it to a clean kitchen towel and squeeze with all your might until no more water comes out. Set this aside.

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3. Mix the Cheesy Base: In a medium bowl, blend the softened cream cheese with the grated mozzarella, Parmesan, minced garlic, onion powder, salt, pepper, and the optional nutmeg. Use a spatula to mix until the mixture is smooth and fully combined.
4. Incorporate the Spinach: Add your super-dry spinach to the cheese mixture. Stir well until the spinach is evenly distributed throughout the creamy base, resulting in a thick, spreadable filling.
5. Assemble the Pastry: Gently unroll the chilled puff pastry sheet onto a lightly floured surface. With an offset spatula or the back of a spoon, spread the spinach filling across the pastry, leaving a 1cm border along one of the long sides.
6. Roll and Refrigerate: Beginning at the long edge opposite the clean border, roll the pastry up into a snug log. The bare edge will help to seal the roll. Wrap the log tightly in cling film and chill in the fridge for a minimum of 30 minutes (or 15 minutes in the freezer). This step is vital for clean slicing.
7. Slice into Rounds: Once the log is firm, unwrap it. Using a sharp, serrated knife, slice the log into rounds approximately 1.5cm (or ½-inch) thick. This should yield about 18-20 pinwheels.
8. Arrange and Glaze: Place the pinwheels flat-side down on your prepared baking sheet, leaving a bit of room between each one to allow for expansion. Brush the tops and sides of each round with the egg wash mixture.
9. Bake Until Golden: Place the tray in the preheated oven and bake for 18-22 minutes. They are ready when the pastry has puffed up beautifully, turned a deep golden brown, and the cheesy filling is bubbling.
10. Cool and Enjoy: Allow the pinwheels to cool on the baking sheet for a few minutes to set before moving them to a wire rack. They are absolutely divine served warm but are equally delicious at room temperature.

Delicious Variations

While we adore this classic spinach dip pinwheels recipe just as it is, it’s also fun to experiment. Here are a few tasty variations we think you’ll enjoy:

• Add Artichoke Hearts: To capture that iconic spinach and artichoke dip taste, finely chop the hearts from a 170g tin of artichokes (drained well and dried) and stir them into your cheese filling.
• Introduce Some Meat: For a savoury twist, add 4-5 rashers of finely chopped, crispy cooked bacon or some crumbled, cooked sausage to the mixture.
• A Little Bit of Spice: If you enjoy a gentle kick of heat, mix a quarter teaspoon of red chilli flakes into the filling for a subtle warmth that complements the cheese.
• Experiment with Cheeses: Don’t hesitate to play around with the cheese blend! Crumbled feta would add a lovely tang, while sharp cheddar or nutty Gruyère would also be fantastic additions.

These pinwheels provide a wonderful canvas for your culinary creativity. They also pair brilliantly with other party favourites. Consider serving them alongside our incredibly moreish Bacon Brown Sugar Chicken Tenders to create the ultimate platter of appetizers. For a sweet conclusion, a simple but decadent treat like our Biscoff Truffles makes for a perfect finale.

Frequently Asked Questions

We are truly delighted to share this Spinach Dip Pinwheels Recipe with you. It has become one of our go-to recipes for its sheer simplicity and crowd-pleasing flavours. It’s a wonderful reminder that you don’t need complex methods or a long list of ingredients to create something that feels special and tastes absolutely delicious. These pinwheels are the perfect, elegant, and easy appetizer for any occasion that calls for a tasty bite. If you give this recipe a go, we would be thrilled to hear how you got on! Please leave a comment and a rating below—we always love hearing from you.

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 375g sheet of ready-rolled all-butter puff pastry, chilled
• 250g frozen chopped spinach, thawed
• 225g full-fat cream cheese, softened to room temperature
• 100g grated mozzarella cheese
• 50g freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• A pinch of nutmeg (optional, but enhances the flavour)
• 1 medium free-range egg, beaten with 1 tbsp of milk (for the egg wash)

Instructions

1. Get Ready to Bake: To begin, preheat your oven to 200°C (180°C Fan/Gas Mark 6). Line a large baking sheet with baking parchment to ensure nothing sticks.
2. Prepare the Spinach: Your thawed spinach must be exceptionally dry. A great method is to place it in a sieve and press firmly with a spoon. For the very best results, transfer it to a clean kitchen towel and squeeze with all your might until no more water comes out. Set this aside.

–

3. Mix the Cheesy Base: In a medium bowl, blend the softened cream cheese with the grated mozzarella, Parmesan, minced garlic, onion powder, salt, pepper, and the optional nutmeg. Use a spatula to mix until the mixture is smooth and fully combined.
4. Incorporate the Spinach: Add your super-dry spinach to the cheese mixture. Stir well until the spinach is evenly distributed throughout the creamy base, resulting in a thick, spreadable filling.
5. Assemble the Pastry: Gently unroll the chilled puff pastry sheet onto a lightly floured surface. With an offset spatula or the back of a spoon, spread the spinach filling across the pastry, leaving a 1cm border along one of the long sides.
6. Roll and Refrigerate: Beginning at the long edge opposite the clean border, roll the pastry up into a snug log. The bare edge will help to seal the roll. Wrap the log tightly in cling film and chill in the fridge for a minimum of 30 minutes (or 15 minutes in the freezer). This step is vital for clean slicing.
7. Slice into Rounds: Once the log is firm, unwrap it. Using a sharp, serrated knife, slice the log into rounds approximately 1.5cm (or ½-inch) thick. This should yield about 18-20 pinwheels.
8. Arrange and Glaze: Place the pinwheels flat-side down on your prepared baking sheet, leaving a bit of room between each one to allow for expansion. Brush the tops and sides of each round with the egg wash mixture.
9. Bake Until Golden: Place the tray in the preheated oven and bake for 18-22 minutes. They are ready when the pastry has puffed up beautifully, turned a deep golden brown, and the cheesy filling is bubbling.
10. Cool and Enjoy: Allow the pinwheels to cool on the baking sheet for a few minutes to set before moving them to a wire rack. They are absolutely divine served warm but are equally delicious at room temperature.

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