Spinach And Feta Pinwheels, Gluten Recipe

I tuck a surprising twist into my Spinach and Feta pinwheels that always has guests asking for the secret.

I love a snack that looks fancy but barely needs effort, and these Spinach And Feta Pinwheels do exactly that. I always throw them on a platter when friends show up last minute, they vanish every time because the tang of feta cheese with spinach makes you want another one, seriously.

They feel like something a little clever, like you cracked a secret code for Party Food Appetizers, and people always ask where I got them. Not gonna lie, I sometimes mess up the rolling and they end up oddly shaped, but thats part of the charm and the tasty proof they still work.

Ingredients

• Puff pastry: Flaky buttery layers that give rich crunch, tasty but calorie dense.
• Spinach: Bright leafy greens, full of fiber iron and vitamin K, light earthy taste.
• Feta cheese: Salty crumbly cheese, adds tang and protein, higher in sodium though.
• Cream cheese: Smooth creamy binder, boosts richness and mouthfeel, mild slightly tangy flavor.
• Onion: Sweeter when cooked, adds depth and a little natural sweetness, low calories.
• Garlic: Punchy aroma and flavor, a few cloves go a long way, anti inflammatory perks.
• Dill or parsley: Fresh herbs brighten flavors, add aroma, tiny hit of vitamins and antioxidants.

Ingredient Quantities

• 1 sheet store bought puff pastry, thawed (about 245 g or 8.6 oz)
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 10 oz fresh spinach, wilted and very well squeezed (or 8 oz frozen, thawed and squeezed)
• 4 oz feta cheese, crumbled (about 1 cup)
• 4 oz cream cheese, softened (or 1/2 cup ricotta)
• 1/4 cup grated Parmesan cheese (optional but tastes good)
• 2 tbsp chopped fresh dill or parsley
• 1 large egg (for egg wash)
• 1 tbsp water (for egg wash)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg (optional)
• 1-2 tbsp all purpose flour, for dusting

How to Make this

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and lightly dust your work surface with 1 to 2 tbsp flour. Keep the thawed puff pastry sheet nearby.

2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the finely chopped yellow onion and cook until soft and translucent, about 4 to 6 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.

3. Add the spinach (use 10 oz fresh that you wilt first and squeeze very well, or 8 oz frozen thawed and squeezed) to the pan, toss until heated through and any extra moisture evaporates. Season with 1/2 tsp salt, 1/4 tsp black pepper and the 1/8 tsp ground nutmeg if using. Let it cool a few minutes, then press with a spoon or towel to remove any stubborn moisture.

4. Transfer the spinach mixture to a bowl and mix in 4 oz crumbled feta, 4 oz softened cream cheese (or 1/2 cup ricotta), 1/4 cup grated Parmesan if using, and 2 tbsp chopped fresh dill or parsley. Taste and adjust seasoning but remember feta is salty so go easy on additional salt.

5. On the floured surface, roll the puff pastry into a roughly 10 by 12 inch rectangle. Spread the spinach and cheese filling evenly over the pastry leaving a small 1/2 inch border on one long edge so it can seal.

6. Starting from the long side, roll the pastry up tightly into a log, pinch the seam to seal and tuck the ends under. Wrap the log in plastic and chill in the fridge for about 15 to 20 minutes so it firms up and slices cleanly.

7. Whisk the large egg with 1 tbsp water to make the egg wash. Unwrap the chilled log and slice into pinwheels about 1/2 inch to 3/4 inch thick (you should get about 12 to 16 pieces). Place them cut side up on the prepared sheet, spaced about 1/2 inch apart.

8. Brush the pinwheel tops with the egg wash and sprinkle a little extra Parmesan if you like. Bake in the preheated oven for 12 to 18 minutes, rotating the pan once, until the pastry is puffed and golden brown.

9. Let the pinwheels cool on the sheet for 5 minutes before transferring to a rack. Serve warm. They reheat well and you can assemble and freeze the unbaked log for later, just slice from frozen and add a couple extra minutes to baking time.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper you’ll use for baking and cooling
2. Large skillet (nonstick or stainless) for sautéing the onions and spinach
3. Large mixing bowl to combine the spinach and cheeses
4. Wooden spoon or heatproof spatula for stirring and pressing out moisture
5. Chef’s knife and cutting board for chopping onion, garlic and herbs
6. Rolling pin or a clean wine bottle to roll the puff pastry
7. Pastry brush plus a small bowl or cup for whisking the egg wash
8. Measuring cups and spoons for cheeses, oil and seasonings
9. Plastic wrap for chilling the log and a wire cooling rack for resting the pinwheels

FAQ

Spinach And Feta Pinwheels, Gluten Recipe Substitutions and Variations

• Puff pastry: use phyllo sheets instead – layer 6 to 8 sheets brushing each with melted butter or oil so it holds together; or grab a can of crescent roll dough for an easier, slightly pillowy result, you might need to press seams together.
• Feta cheese: swap with goat cheese (chevre) or ricotta salata for the tangy crumbly vibe, use about the same weight but taste and cut back on salt if your substitute is saltier.
• Cream cheese: use ricotta (well drained) or mascarpone 1 to 1 for a similar creamy texture, ricotta may need a quick mash so it spreads better.
• Fresh spinach: use chopped kale or Swiss chard instead, you’ll need a bit more raw (about 10 to 12 oz) and cook it longer then squeeze out all the liquid so the filling isn’t soggy.

Pro Tips

1) Dry the spinach like your life depends on it. If theres any water left the pastry gets soggy fast. After cooking, squeeze it in a clean kitchen towel or cheesecloth, or press it in a fine mesh sieve, then let it cool before you fold in the cheeses so they dont melt and make everything runny.

2) Chill the rolled log well before slicing and use unflavored dental floss or a very sharp knife for clean pinwheels. If you try to slice a warm log you will smash the layers, and the rounds will squish out. If you freeze the log first you can get super neat slices, then pop them straight into the oven with a minute or two added to baking time.

3) Be gentle with the egg wash. Brush just enough to give color not to soak the pastry, and dont let it pool on the sides or over the seams or you might get ugly soggy spots. Sprinkle Parmesan after the wash so it sticks better. Also bake on the middle rack and rotate the pan once for even browning.

4) Little flavor hacks that actually help: taste the filling before you add extra salt since feta is salty already, grate a bit of lemon zest into the mix for brightness, and toss in a pinch more nutmeg or black pepper for warmth. If you want a lighter filling use ricotta instead of cream cheese, it keeps the texture less dense.