Pin Flaky puff pastry spirals filled with creamy spinach and tangy feta cheese, perfect as an appetizer or snack.
This savory pinwheel recipe has been a favorite at family gatherings because it combines flaky pastry with flavorful spinach and feta filling.
Ingredients
- Dough: 1 sheet (about 250 g) puff pastry, thawed if frozen
- Filling: 150 g fresh spinach, washed and chopped (or 100 g frozen spinach, thawed and well-drained)
- Filling: 120 g feta cheese, crumbled
- Filling: 50 g cream cheese, softened
- Filling: 1 small garlic clove, minced
- Filling: 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Filling: 1 egg, beaten (for binding and brushing)
- Filling: ½ teaspoon ground black pepper
- Filling: ¼ teaspoon ground nutmeg (optional)
- Filling: 1 tablespoon olive oil
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Cook Spinach:
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add spinach and saute until wilted (2–3 minutes for fresh, 1 minute for thawed frozen). Remove from heat and let cool slightly.
- Mix Filling:
- In a bowl, mix sauteed spinach, feta cheese, cream cheese, dill, black pepper, nutmeg (if using), and half of the beaten egg.
- Prepare Pastry:
- Unroll the puff pastry sheet onto a lightly floured surface. Spread the spinach-feta mixture evenly over the pastry, leaving a 1 cm border along one long edge.
- Roll Pastry:
- Roll up the pastry tightly from the opposite long edge, sealing the seam with a little water.
- Slice Spirals:
- Slice the roll into 16 even pieces. Place spirals, cut side up, onto the prepared baking sheet.
- Brush Egg:
- Brush the tops with the remaining beaten egg.
- Bake:
- Bake for 18–20 minutes, or until golden and puffed.
- Cool and Serve:
- Allow to cool slightly before serving warm or at room temperature.
Pin Our family loves sharing these pinwheel spirals at parties, watching everyone enjoy the flaky crust and creamy filling together.
Notes
Substitute baby kale or Swiss chard for spinach if desired. Serve with a yogurt-herb dip for added freshness.
Required Tools
Skillet, mixing bowl, baking sheet, parchment paper, knife, pastry brush
Allergen Information
Contains wheat (gluten), eggs, and milk (dairy/feta/cream cheese). Double-check pastry ingredients if concerned about allergens.
Pin A perfect blend of creamy filling and flaky crust makes these pinwheels a delightful treat any time.
Recipe FAQ
- → How do I prevent the puff pastry from becoming soggy?
Ensure the spinach is well-drained and slightly cooled before mixing to avoid excess moisture. Also, leaving a border on the pastry edge helps contain the filling.
- → Can I use frozen spinach as a substitute?
Yes, thaw and drain frozen spinach thoroughly before cooking to remove extra water and maintain filling consistency.
- → What is the best way to bake the pinwheels evenly?
Arrange pinwheels cut side up on a parchment-lined baking sheet spaced evenly for proper heat circulation, then bake at 200°C (400°F) until golden.
- → Are there any tips for adding extra crunch?
Sprinkle sesame or nigella seeds on top of the egg-washed pinwheels before baking to add a crunchy texture and visual appeal.
- → Can these pinwheels be prepared in advance?
Yes, assemble and freeze unbaked pinwheels; bake directly from frozen, adding 5 minutes to the baking time for a fresh result.
- → What can I serve alongside these pinwheels?
A yogurt-herb dip complements the flavors well and adds a refreshing contrast to the savory pastries.