PREP TIME: 30 MINS | COOK TIME: 15 MINS | TOTAL TIME: 45 MINS | YIELD: 16 pinwheels
This is a pretty clever take on the classic Greek spanakopita using puff pastry! Spinach Feta Pinwheels are super fun and easy to make with only a few simple ingredients. Outrageously delicious flaky, buttery puff pastry rolled around spinach, feta, and mozzarella. One bite and you’ll be hook!
These pinwheels are my favourite appetizer to serve whenever I have guests coming over. They are impressively delicious and incredibly easy to throw together. And if you are worried about the puff pastry unfurling, don’t be. All you need to do to avoid this is to brush them with the egg wash.
1 egg whisked with 1 tbsp of water
1/2 c. crumbled feta (buy a block and crumble it yourself
1/4 c. grated mozzarella
1 green onion, chopped
1/2 tsp garlic salt
A few grates of fresh nutmeg
1 10-oz. package of frozen chopped spinach, defrosted and squeezed dry
1 puff pastry sheet, defrosted
How to make Spinach Feta Pinwheels
Step 1: After whisking the egg with water, set it aside.
Step 2: Combine the cheeses, onion, and seasonings, then set aside.
Step 3: On a lightly floured surface, roll the puff pastry out and flatten the seams. With the egg wash, brush the surface of the puff pastry.
Step 4: Add the cheese mixture to the surface. Break the spinach apart and evenly spread it on the surface, leaving around an inch space on the short sides.
Step 5: Roll the pastry up like a jellyroll beginning on the short side covered with the filling.
Step 6: Using parchment paper, line two baking sheets. Into ½-3/4 inch slices, slice the roll and place them on the prepared baking sheets. Place in the fridge or freezer to cool.
Step 7: In the meantime, preheat the oven to 400 degrees.
Step 8: Place the baking sheet in the oven and bake for about 15 minutes until golden.
YIELD: 16, SERVING SIZE: 1 pinwheel
Amount Per Serving: CALORIES: 143 | TOTAL FAT: 10g | SATURATED FAT: 3g | TRANS FAT: 0g | CHOLESTEROL: 7mg | SODIUM: 142mg | CARBOHYDRATES: 11g | FIBER: 1g | SUGAR: 1g | PROTEIN: 4g
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