Description
These Spinach Feta Pinwheels are a delightful savory treat made with fresh spinach, creamy feta, and flaky puff pastry. Perfect as an appetizer, snack, or party food, these pinwheels are quick and easy to prepare while delivering big on flavor.
Ingredients
Scale
- 1 sheet puff pastry (thawed if frozen)
- 2 cups fresh spinach (chopped)
- 1 cup crumbled feta cheese
- 2 tablespoons cream cheese (softened)
- 1 tablespoon olive oil
- 1 garlic clove (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. - Prepare the filling:
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add chopped spinach and cook for another 2-3 minutes until wilted. Remove from heat and let it cool. - Mix the filling:
In a bowl, combine the sautéed spinach, crumbled feta, and softened cream cheese. Season with oregano, salt, and pepper. Mix until the filling is well incorporated. - Assemble the pinwheels:
Unroll the puff pastry sheet onto a floured surface. Spread the spinach and feta mixture evenly over the pastry, leaving a small border on all sides. Carefully roll the pastry sheet into a tight log, starting from one edge. Slice the rolled pastry into 1-inch pinwheels. - Bake the pinwheels:
Place the pinwheels on the prepared baking sheet, brushing each with the beaten egg for a golden, glossy finish. Bake for 15-20 minutes or until the pastry is golden and puffed. - Serve:
Let the pinwheels cool slightly before serving. Enjoy warm or at room temperature!
Notes
- Make ahead: These pinwheels can be prepared in advance. Simply assemble the pinwheels and freeze them before baking. When ready to bake, simply add a few extra minutes to the cooking time if baking from frozen.
- Variations: You can swap out the feta for goat cheese or use a dairy-free cream cheese for a vegan-friendly version.
- Storage: Store leftover pinwheels in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 130
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g