Description
These Spinach And Feta Puff Pastry Pinwheels are a delightful blend of creamy feta and fresh spinach wrapped in flaky puff pastry. Perfect for any gathering, they are both easy to make and irresistibly delicious.
Ingredients
Scale
- 1 sheet of all-butter puff pastry, thawed
- 2 cups fresh baby spinach, well-washed
- 4 oz feta cheese, crumbled
- 1–2 cloves garlic, minced
- 1 egg, beaten
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of freshly grated nutmeg (optional)
- Dried dill or oregano (optional)
Instructions
- Prepare the Spinach: Heat a large skillet over medium heat with a tiny bit of olive oil. Add the spinach in batches and cook until just wilted, about 2-3 minutes. Transfer the wilted spinach to a colander. Once cool enough to handle, gather the spinach in a clean kitchen towel or several layers of paper towels and squeeze out as much excess liquid as you possibly can. Chop the squeezed spinach finely.
- Prepare the Filling: In a medium bowl, combine the finely chopped and well-drained spinach with the crumbled feta cheese. Add the minced garlic, salt, and black pepper (and a pinch of nutmeg or other herbs if using). Crack an egg into a small bowl, whisk it lightly, then add about half of the beaten egg (roughly 1-2 tablespoons) to the spinach and feta mixture. Reserve the remaining egg for the egg wash. Mix everything together until well combined.
- Thaw and Unroll Puff Pastry: Take your sheet of frozen puff pastry out of the freezer and let it thaw according to package instructions. This usually means about 20-30 minutes at room temperature until it's pliable but still cold. Carefully unroll the pastry onto a lightly floured surface or a piece of parchment paper. If it cracks, gently press the edges back together.
- Spread the Filling: Evenly spread the spinach and feta mixture over the entire surface of the puff pastry sheet, leaving about a half-inch border along one of the longer edges.
- Roll It Up: Starting from the longer edge opposite the border you left, carefully and tightly roll the puff pastry into a log. Pinch the seam closed along the border you left.
- Chill the Log: Wrap the pastry log tightly in plastic wrap and refrigerate it for at least 30 minutes, or up to 2 hours.
- Preheat Oven and Prep Baking Sheet: While the pastry log chills, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Slice the Pinwheels: Unwrap the chilled pastry log. Using a sharp knife, carefully slice the log into half-inch thick rounds.
- Arrange and Egg Wash: Place the sliced pinwheels, cut-side up, onto the prepared baking sheet. Take the remaining reserved beaten egg, add a teaspoon of water to it, and whisk to make your egg wash. Lightly brush the tops and sides of each pinwheel with the egg wash.
- Bake: Bake for 18-22 minutes, or until the pastry is puffed, golden brown, and the filling is hot.
- Cool and Serve: Let the pinwheels cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pinwheel
- Calories: 150
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: Don't overfill the pinwheels to ensure they roll tightly. Chilling the rolled pastry log for at least 30 minutes is key for clean cuts. Use a sharp knife for slicing to avoid distortion.