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.