Save Flaky puff pastry spirals filled with creamy spinach and tangy feta cheese, perfect as an appetizer or snack.
This recipe has become a favorite at family gatherings and always receives compliments for its flaky texture and flavorful 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 the Oven:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Cook Spinach and Garlic:
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add spinach and sauté 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 sautéed 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 and Place:
- 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.
Save This recipe brings back fond memories of making snacks together as a family, sharing the joy of fresh homemade food
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.
Nutritional Information
Per pinwheel: 90 calories, 6 g total fat, 7 g carbohydrates, 2 g protein
Save These pinwheel spirals make a perfect appetizer or snack that’s both delicious and easy to prepare
Recipe FAQ
- → Can frozen spinach be used instead of fresh?
Yes, thawed and well-drained frozen spinach works well, offering convenience without compromising flavor.
- → How should the pinwheels be stored after baking?
Store baked pinwheels in an airtight container in the refrigerator for up to 2 days. Reheat before serving to restore crispness.
- → Can I prepare the pinwheels in advance?
Yes, assemble and freeze unbaked pinwheels on a baking sheet, then transfer to a container. Bake straight from frozen, adding about 5 minutes to the cooking time.
- → What alternatives can be used for spinach?
Baby kale or Swiss chard can be substituted for spinach, offering a slightly different taste and texture.
- → How can I add extra crunch to the pinwheels?
Sprinkle sesame seeds or nigella seeds on top before baking to add texture and a nutty flavor.