Spinach and Feta Pinwheels
These spinach and feta pinwheels are a warm, flaky homemade recipe with a balanced, comforting feel. Made with gluten-free puff pastry, creamy feta, parmesan, and fresh spinach, they bake up golden in just 20 minutes and pair beautifully with a bright yoghurt dip.
Equipment
- Mixing bowl for combining the filling
- baking trays 2 trays lined with baking paper
- baking paper to line the trays
- Knife for slicing the pinwheels
- Pastry brush for brushing the egg wash
Ingredients
- 4 sheets gluten-free puff pastry
- 200 g spinach leaves, washed, dried very well and finely chopped
- 4 spring onions, finely sliced
- 150 g Greek feta, crumbled
- 50 g parmesan cheese, finely grated
- 1 egg, whisked
- salt
- pepper
- 150 g Greek yoghurt
- 1 zest of a lemon
- 1 clove garlic, minced
- 2 teaspoons extra virgin olive oil
- pinch of salt and pepper
Instructions
- Preheat the oven to 210 C fan force and line 2 trays with baking paper. Make sure the spinach is air and paper towel-dried very well, squeezing out any excess liquid. In a bowl, combine the spinach, spring onion, feta, parmesan, salt, and pepper until it forms a thick paste ready for spreading.
- Place a puff pastry sheet onto a flat surface and spread the mixture evenly over the pastry, leaving a small border at the top edge. Roll into a tight spiral log and seal the edge by pressing it gently.
- Slice the log into 2 cm thick pinwheels, place them spaced apart onto the baking trays, and brush lightly with the egg wash.
- Bake for 20 minutes or until golden and puffed. Meanwhile, combine the Greek yoghurt, lemon zest, garlic, olive oil, salt, and pepper for the dip. Let the pinwheels cool for 10 minutes before serving with the yoghurt dip.
Notes
Make sure the spinach is dried very well before mixing so the filling stays thick and easy to spread. Let the pinwheels cool for 10 minutes before serving for the best texture.
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