Spinach Feta Pinwheels
A twist on the classic Greek spanakopita using puff pastry, these Spinach Feta Pinwheels are delicious and easy to make.
Equipment
- baking sheets
- parchment paper
- mixing bowl
- whisk
- Rolling pin
Ingredients
Egg Wash
- 1 large egg whisked with 1 tablespoon of water
Cheese Mixture
- 0.5 cup crumbled feta buy a block and crumble it yourself
- 0.25 cup grated mozzarella
- 1 stalk green onion chopped
- 0.5 teaspoon garlic salt
- a few grates of fresh nutmeg
Filling
- 1 10-ounce package frozen chopped spinach defrosted and squeezed dry
- 1 sheet puff pastry defrosted, look for a brand made with butter like Dufour
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. Leave 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: 2gCholesterol: 34mgSodium: 250mgFiber: 1gSugar: 1g
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