Name: Spinach Feta Pinwheels
Ingredients: Puff pastry sheets (store-bought or homemade); Fresh spinach leaves, sautéed; Crumbled feta cheese; Garlic, minced; Dried oregano; Dried basil; Dill (optional); Red pepper flakes (optional); Salt and pepper to taste; Egg wash (1 egg whisked with 1 tbsp water)

Ingredients

Puff pastry sheets (store-bought or homemade)
Fresh spinach leaves, sautéed
Crumbled feta cheese
Garlic, minced
Dried oregano
Dried basil
Dill (optional)
Red pepper flakes (optional)
Salt and pepper to taste
Egg wash (1 egg whisked with 1 tbsp water)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface to smooth it out.
In a bowl, mix sautéed spinach, crumbled feta cheese, minced garlic, oregano, basil, dill, red pepper flakes, salt, and pepper.
Spread the spinach-feta mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
Starting from one side, roll the puff pastry tightly into a log. Use a bit of water along the edge to seal the seam.
Slice the log into 1-inch thick rounds and place them on the prepared baking sheet, leaving space between each piece.
Brush the tops with egg wash for a golden finish.
Bake for 20–25 minutes or until the pinwheels are puffed and golden brown.
Let them cool slightly before serving.

Notes

These Spinach Feta Pinwheels can be prepared ahead and stored in the freezer unbaked. Bake directly from frozen for fresh, warm appetizers.
Customize the recipe by adding sun-dried tomatoes, olives, or swapping spinach for kale or arugula.