Spinach and Feta Pinwheels
Spinach and Feta Pinwheels
I made these over a year ago and was planning on posting them sometime in early 2020, maybe around a time when people would be having guests over. And it turns out that we aren’t having people over for a long time. But I still want to share them, make them for your own home to enjoy, maybe as an appetizer!
[Original post, written in Jan 2020]
I recently had friends over and wanted to make an easy and cheesy snack to share. When I found this recipe I was excited to make it because the ingredients are similar to spanakopita which I love. They turned out well! They are relatively easy as long as you plan ahead to give them time to chill. My guests loved them and they disappeared quickly.
INGREDIENTS
1 tbsp. olive oil
312 grams (11 oz.) baby spinach
2 tbsp. chopped garlic
1 egg
2 sheets puff pastry
1/2 cup crumbled feta
YIELD
24 pastries
TIME
Cook - 10 minutes
Chill - 2 hours+
Bake - 20 minutes
TOOLS
Large skillet
Baking sheets
Basting brush
DIRECTIONS
Heat olive oil over medium heat in a large skillet. Add spinach to the pan. You may need to do this gradually to have it all fit in one pan, but it will eventually fit! Add garlic. Sauté until all the spinach has become tender, about 7 minutes.
Roll out the puff pastry on a lightly floured surface. Whisk the egg in a small bowl and brush the surface with egg wash. Keep a small amount of egg wash for step 4.
Add half the spinach to each pastry sheet and use your hands or a spatula to evenly spread out. Crumble half of the feta cheese on each sheet.
Starting on the short side, roll each pastry into a jelly roll. Brush egg wash on the seam to seal.
Place both rolls on a baking sheet and chill in the freezer for 2 hours.
Preheat oven to 400 degrees. Remove rolls from the freezer and slice into half inch thick pastries. This process can be very messy but it’s okay, they will look better after they bake and return to a more circular form.
Place on baking sheets, leaving room for them to grow in size a bit as they bake. Bake for 20 minutes until they are golden.
Allow to cool for 5 minutes before serving.
Recipe adapted from That Skinny Chick Can Bake.
