Spinach and Feta Puff Pastry Pinwheels
A sophisticated savory pastry featuring a flaky gluten-free puff pastry filled with a creamy spinach and feta blend, baked until golden and crispy.
Equipment
- Baking sheet
- Parchment paper
- serrated knife
- Pastry Brush
Ingredients
- 1 sheet gluten-free puff pastry, thawed
- 1 cup frozen spinach, thawed and squeezed dry
- 1/2 cup feta cheese, crumbled
- 1/4 cup ricotta cheese
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp nutmeg
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix spinach, feta, ricotta, garlic, oregano, and nutmeg until well combined.
- Unroll the puff pastry and spread the filling evenly, leaving a small border around the edges.
- Roll the pastry tightly into a log and seal the edge with a bit of egg wash.
- Slice the log into 1-inch rounds using a serrated knife.
- Place slices on the baking sheet, brush with egg wash, and bake for 18–22 minutes until golden and crisp.
- Cool slightly on the pan before serving.
Notes
Alice-Approved: Sprinkle sesame seeds on top before baking for a "bistro-style" finish.
Pro Tip: Chill the rolled log for 10 minutes if the pastry becomes too soft before slicing.