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Spinach and Feta Puff Pastry Pinwheels Recipe

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4.3 from 20 reviews

These Spinach and Feta Pinwheels are a savory, flaky puff pastry appetizer filled with a flavorful mixture of sautéed spinach, garlic, onions, fresh herbs, and tangy feta cheese. Perfectly golden and crisp on the outside, with a tender, cheesy, herb-infused center, they make an excellent party snack or light meal.

  • Total Time: 40 minutes
  • Yield: About 16 pinwheels

Ingredients

Puff Pastry

  • 1 sheet puff pastry (homemade rough puff or store bought)

Filling

  • 8 oz baby spinach
  • 1 clove garlic, minced
  • ¼ yellow onion, finely diced
  • 1-2 tablespoons olive oil, butter, or fat of choice
  • 2 oz feta cheese, chopped or crumbled
  • 2 tablespoons minced fresh dill (or 1 teaspoon dried dill)
  • 2 tablespoons minced fresh parsley (or 1 teaspoon dried parsley)
  • ½ teaspoon kosher salt

Instructions

  1. Wilt the spinach: Add the baby spinach to a large pan over medium heat and toss until fully wilted. Transfer the cooked spinach to a fine mesh strainer to cool, then squeeze out as much water as possible using your hands to avoid soggy filling.
  2. Sauté onions and garlic: While the spinach cools, sauté the finely diced onion and minced garlic in your choice of fat (olive oil, butter, etc.) over medium-low heat until translucent and fragrant, about 3-5 minutes, stirring occasionally. Once done, turn off the heat and stir in the minced fresh or dried dill and parsley herbs.
  3. Combine filling ingredients: Roughly chop the wilted spinach and place it in a bowl. Use your fingers or two forks to separate the spinach. Add the sautéed onion and garlic mixture, crumbled or chopped feta cheese, and kosher salt. Mix thoroughly until well combined.
  4. Prepare the puff pastry: Roll out the puff pastry sheet to about ⅛ inch thickness. It can remain square or slightly rectangular. Lightly brush off any excess flour from the surface.
  5. Assemble the pinwheels: Evenly spread the spinach and feta mixture across the puff pastry, leaving about a ½ inch gap on one of the longer sides. Lightly wet the exposed ½ inch edge with water to help seal the roll later.
  6. Roll and chill the log: Start rolling from the side closest to you tightly towards the water-moistened edge. Pinch the seam gently to seal and roll the log back and forth a few times to compact it. Press the sides with your palms to keep the log compact. Wrap it tightly in plastic wrap, then in a dish towel and refrigerate for 15-30 minutes.
  7. Preheat oven and slice: Preheat your oven to 400°F (205°C). Line a large baking sheet with parchment paper. Unwrap the chilled log and slice it into ½ inch thick rounds using a serrated knife, yielding about 16 pinwheels.
  8. Bake and serve: Arrange the pinwheel slices evenly spaced on the baking sheet. Bake in the preheated oven for 20-25 minutes or until they turn lightly golden and puffed. Let them cool for a few minutes and enjoy warm.

Notes

  • Frozen spinach can be used as a substitute; make sure to thaw and squeeze out excess moisture before using.
  • You can use either crumbled or block feta cheese, chopped or crumbled as preferred.
  • Enjoy pinwheels fresh out of the oven for the best texture; they can be stored at room temperature for one day or refrigerated for up to two days and reheated at 400°F for 3-5 minutes.
  • For freezing, wrap the assembled and rolled log in plastic wrap and foil, place in a zip-top bag, and freeze for up to two months. Thaw completely in the fridge before slicing and baking.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://flavorhug.com/spinach-and-feta-puff-pastry-pinwheels-recipe/