Spinach Feta Pinwheels (Print Version)
# Ingredients:
→ For the pastry
01 -
1 sheet puff pastry (thawed if frozen)
02 -
1 egg, beaten (for egg wash)
→ For the filling
03 -
2 cups fresh spinach, chopped
04 -
1 cup crumbled feta cheese
05 -
2 tablespoons cream cheese, softened
06 -
1 tablespoon olive oil
07 -
1 garlic clove, minced
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Heat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or giving it a light coating of cooking spray.
02 -
Warm the olive oil in a skillet over medium heat. Toss in the minced garlic and cook until it becomes fragrant, about a minute. Add your chopped spinach leaves and continue cooking until they wilt down completely, about 2-3 minutes. Set aside and let it cool off a bit.
03 -
In a mixing bowl, combine your cooled spinach and garlic with the crumbled feta and softened cream cheese. Sprinkle in the oregano, salt, and pepper, then mix everything together until well blended.
04 -
Unroll your puff pastry sheet onto a lightly floured work surface. Spread the spinach-feta mixture evenly across the pastry, leaving about half an inch of border on all sides. Starting from one edge, carefully roll the pastry into a tight log. Using a sharp knife, slice the log into 1-inch thick pinwheels.
05 -
Arrange the pinwheels on your prepared baking sheet, making sure to leave some space between each one. Brush the tops and sides with beaten egg for a beautiful golden finish. Bake for 15-20 minutes, or until the pastry has puffed up and turned a lovely golden brown color.
06 -
Allow the pinwheels to cool slightly before serving. They're delicious warm or at room temperature and make a perfect appetizer or snack!
# Notes:
01 -
These savory pinwheels can be prepared ahead of time and frozen before baking. When ready to serve, just add a few extra minutes to the baking time.
02 -
Try substituting goat cheese for the feta, or use dairy-free cream cheese for a vegan-friendly version.
03 -
Leftover pinwheels will keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.