Spinach and Feta Pinwheels Recipe

Introduction

Spinach and Feta Pinwheels are a delicious and elegant appetizer that’s surprisingly easy to make. Featuring a savory spinach and feta filling wrapped in flaky puff pastry, these pinwheels are perfect for parties, snacks, or light meals.

Ingredients

• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 cups crumbled feta cheese
• 2 large eggs, lightly beaten
• 1 package (17.3 ounces) frozen puff pastry, thawed

Instructions

1. Step 1: In a small skillet, sauté the onion in olive oil over medium heat until tender. Add the dried oregano and minced garlic, cooking for one minute more.
2. Step 2: Stir in the thawed and well-drained spinach, cooking for about three minutes or until the mixture is dry and no liquid remains. Transfer to a large bowl and allow to cool completely.
3. Step 3: Once the spinach mixture is cooled, add the crumbled feta cheese and lightly beaten eggs. Mix thoroughly to combine without melting the cheese or scrambling the eggs.
4. Step 4: Unfold the thawed puff pastry sheets. Spread half of the spinach and feta mixture evenly over each sheet, leaving a 1/2-inch border around the edges.
5. Step 5: Roll up each sheet jelly-roll style, starting from one edge. Slice each roll into twelve 3/4-inch thick pinwheels.
6. Step 6: Arrange the pinwheels cut side down on greased baking sheets or parchment-lined trays, spacing them slightly apart.
7. Step 7: Bake in a preheated 400°F oven for 18 to 22 minutes, or until the pinwheels are puffed and golden brown. Serve warm.

Tips & Variations

• Lightly flour your work surface before rolling out puff pastry to prevent sticking and make handling easier.
• Line your baking sheets with parchment paper to help the pinwheels release easily.
• For extra flavor, add a pinch of crushed red pepper flakes or fresh dill to the spinach mixture.
• Use fresh spinach instead of frozen by sautéing it until wilted and well-drained before mixing.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 10 minutes to restore crispness. These pinwheels also freeze well; freeze uncooked pinwheels on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Sauté it until wilted and cook off excess moisture before mixing with other ingredients to avoid soggy pinwheels.

How do I prevent the filling from making the pastry soggy?

Cooking the spinach mixture until dry and allowing it to cool before mixing with eggs and feta helps prevent sogginess. Also, avoid overfilling the pastry and leaving a border when spreading the filling.

Spinach and Feta Pinwheels Recipe

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These Spinach and Feta Pinwheels are flaky, savory pastries filled with a flavorful mixture of sautéed spinach, garlic, oregano, and tangy feta cheese. Perfect as appetizers or snacks, they combine tender onion and aromatic herbs with creamy feta, all wrapped in buttery puff pastry baked to a golden crisp.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 24 pinwheels 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Spinach Filling

• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 cups crumbled feta cheese
• 2 large eggs, lightly beaten

Puff Pastry

• 1 package (17.3 ounces) frozen puff pastry, thawed

Instructions

1. Saute the aromatics and spinach: In a small skillet, heat the olive oil over medium heat and sauté the finely chopped onion until tender. Add the dried oregano and minced garlic, cooking for one more minute to release their fragrance. Stir in the thawed and thoroughly drained spinach, cooking the mixture for an additional three minutes until all excess liquid has evaporated. Transfer the spinach mixture to a large bowl and allow it to cool completely.
2. Finish the spinach filling: Once the spinach mixture has cooled to prevent melting or scrambling, add the crumbled feta cheese and lightly beaten eggs. Mix thoroughly to combine all ingredients into a creamy filling.
3. Prep the puff pastry: Lightly flour your work surface to prevent sticking and unfold the thawed puff pastry sheets. Spread half of the spinach filling evenly over each sheet, leaving about a 1/2-inch border around the edges to ensure proper sealing when rolled.
4. Roll and slice the pinwheels: Carefully roll each pastry sheet jelly-roll style, starting from one edge to the other, forming a log. Using a sharp knife, cut each roll into twelve slices approximately 3/4 inch thick. Place the pinwheels cut side down onto greased baking sheets; lining the sheets with parchment paper is recommended for easy removal after baking.
5. Bake the pinwheels: Preheat your oven to 400°F (200°C). Bake the prepared pinwheels for 18 to 22 minutes or until they turn a beautiful golden brown and the pastry is crisp and puffed. Serve warm for the best taste and texture.

Notes

• Ensure the spinach is fully thawed and squeezed dry to prevent soggy pinwheels.
• Allow the spinach mixture to cool before adding feta and eggs to avoid a lumpy filling.
• Lightly flouring the work surface helps prevent the puff pastry from sticking.
• Use parchment paper on baking sheets for easier cleanup and to prevent sticking.
• Serve warm for optimal flavor and texture.

Keywords: spinach and feta pinwheels, puff pastry appetizers, vegetarian finger food, easy party snacks, baked spinach pastries