Spinach Feta Pinwheels
A delicious twist on the classic Greek spanakopita using puff pastry with spinach and feta.
Equipment
- oven
- baking sheets
- parchment paper
- rolling pin
Ingredients
Puff Pastry Base
- 1 sheet puff pastry defrosted
- 1 package frozen chopped spinach defrosted and squeezed dry
- 1 egg egg whisked with 1 tablespoon of water
- 1 tablespoon water for egg wash
Cheese Filling
- ½ cup crumbled feta buy a block and crumble it yourself
- ¼ cup grated mozzarella
- 1 piece green onion chopped
- ½ teaspoon garlic salt
- fresh nutmeg a few grates
Instructions
Preparation
- Whisk together the egg and water, and set aside.
- Mix together the cheeses, onion, and seasonings. Set aside.
- Roll out the puff pastry on a lightly floured surface to flatten the seams. Brush the surface with your egg wash.
- Top the surface with the cheese mixture, then break apart the spinach and spread evenly over the surface, leaving about an inch free of toppings on one of the short sides.
- Starting on the short side that's covered with filling, roll up the pastry like a jellyroll.
- Line two baking sheets with parchment. Slice the roll into ½-¾ inch slices and place them on the prepared sheets.
- Pop them into the refrigerator or freezer to let them cool as the oven preheats to 400 degrees.
- Bake for 15 minutes or until they're golden.
Notes
Puff pastry 'puffs' the best when it's cold, so always refrigerate your sheet pan of sliced pinwheels before baking for the best results.
Nutrition
Serving: 2pinwheelCalories: 74kcalCarbohydrates: 4gProtein: 4gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 34mgSodium: 250mgFiber: 1gSugar: 1g
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