Spinach Feta Pinwheels
Delicious Spinach Feta Pinwheels, a twist on the classic Greek spanakopita using puff pastry.
Equipment
- Baking sheets
- mixing bowl
- Whisk
- Knife
- Parchment paper
- rolling pin
Ingredients
Pasta and Filling
- 1 each egg whisked with 1 tablespoon of water
- ½ cup feta cheese crumbled
- ¼ cup mozzarella cheese grated
- 1 each green onion chopped
- ½ teaspoon garlic salt
- a few grates fresh nutmeg
- 1 10-ounce package frozen chopped spinach defrosted and squeezed very dry
- 1 each puff pastry sheet defrosted, preferably made with butter
Instructions
Preparation Steps
- Whisk together the egg and water, and set aside.
- Mix together the cheeses, onion, and seasonings. Set aside.
- Roll out the puff pastry on a lightly floured surface to flatten the seams. Brush the surface with your egg wash.
- Top the surface with the cheese mixture, then break apart the spinach and spread evenly over the cheese. Leave about an inch free of toppings on one of the short sides.
- Starting on the short side that's covered with filling, roll up the pastry like a jellyroll.
- Line two baking sheets with parchment. Slice the roll into ½-3/4 inch slices and place them on the prepared sheets.
- Pop them into the refrigerator or freezer to let them cool as the oven preheats to 400°.
- Decrease the oven temperature to 350°, then bake for 15-18 minutes or until they're golden.
Notes
Puff pastry puffs the best when it's cold, so always refrigerate your sheet pan of sliced pinwheels before baking for the best results.
Nutrition
Serving: 1pinwheelCalories: 120kcalCarbohydrates: 10gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 1mg
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