Spinach Feta Pinwheels
Delicious Spinach Feta Pinwheels are a twist on the classic Greek spanakopita using puff pastry.
Equipment
- baking sheets
- parchment paper
- mixing bowl
Ingredients
- 1 whole egg whisked with 1 tablespoon of water
- 0.5 cup crumbled feta buy a block and crumble it yourself
- 0.25 cup grated mozzarella
- 1 whole green onion chopped
- 0.5 teaspoon garlic salt
- fresh nutmeg a few grates
- 1 10-ounce package frozen chopped spinach defrosted and squeezed dry
- 1 sheet puff pastry defrosted (look for a brand made with butter like Dufour)
Instructions
- 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 surface. 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 ½-¾ 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 degrees.
- Bake for 15 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: 150kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg
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