Easy Spinach Feta Pinwheels

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Nothing beats the smell of freshly baked spinach feta pinwheels or homemade bread. I’m a huge fan of spinach feta pinwheels. I could eat them all day long. I make this recipe every few weeks. Because it’s always a hit at our house! A month ago, I prepared spinach feta pinwheels for my birthday and they disappeared in no time. Everyone kept asking me for the recipe.

This spinach feta pinwheels recipe is absolutely foolproof and uses only five ingredients, namely: puff pastry, feta cheese, spinach, cream cheese and olive oil. You’ll have a delectable vegetarian starter or snack in front of you in less than 30 minutes.

I tried this recipe with and without salt. I must say that I prefer making it without salt. Because feta and cream cheese contain a lot of salt.

If you’re looking for a tasty and easy appetizer recipe to spoil your loved ones or to get your party started, then you should definitely give this one a whirl.

Looking for more finger food recipes? Pizza rolls, pizza bread rolls and ham & cheese pastry sticks

Now let me show you step-by-step how to make spinach feta pinwheels.


Easy Spinach Feta Pinwheels

Yield: 2 Servings
Prep Time: 5 min
Chill Time: 5 min
Cook Time: 20 min

You need

300 g (10 oz) frozen spinach , thawed and drained
150 g (5 oz) feta cheese
1 store – bought puff pastry (fresh, ca. 275 g/ 10 oz)
50 ml (3.5 tablespoons) olive oil
1 tablespoon of cream cheese
salt and pepper, optional
a pinch of ground nutmeg

You also need

1 egg to brush the pinwheels
a cutting board
1 parchment paper
1 baking sheet
3 bowls

Step-by-step-instructions

First of all, thaw the spinach. Once it’s thawed use your hands to squeeze out the water. In the meantime put feta in a bowl. Use a fork or the back of the spoon to break it up into smaller pieces. Pour olive oil over feta creamy – crumbly texture and mix until well combined.

In a second bowl combine spinach, cream cheese, pepper and nutmeg.

Next roll out the puff pastry sheet on a lightly floured cutting board. Spread feta – olive oil cream uniformly thorough over the surface of the puff pastry.

Followed by spinach mixture. I used frozen spinach but you can also use the fresh one.

NOTE: If you’re using fresh spinach, just blanch it first, drain it and cut it into smaller pieces. (See how to blanch it here (wild garlich stuffed chicken roulade).

Afterwards, carefully roll the pastry and refrigerate it for at least 5 minutes.
NOTE: It’s very important to chill the pastry roll, because it makes it easier to cut when it’s cold.

In the meantime preheat the oven to 200 °C.

Using a sharp knife cut the pastry roll into 10 equal slices.

Arrange the pinwheels on a baking sheet lined with a parchment paper. Don’t forget to leave enough space between the pinwheels for them to expand.

In the third bowl,whisk the egg and brush each pinwheel top lightly with it.

Bake for 20 minutes or until nicely golden brown.

Enjoy!

Did you make this recipe? I’d love to see!. Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

Easy spinach feta pinwheels

This spinach feta pinwheels recipe is absolutely foolproof and uses only five ingredients. You'll have a delectable vegetarian starter or snack in front of you in less than 30 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Finger food, Snack
Cuisine: German, Italian
Keyword: how to, puff pastry rolls, spinach feta rolls
Servings: 10 Pinwheels
Author: Ester from esterkocht.com

Ingredients

  • 300 g (10 oz)  frozen spinach , thawed and drained
  • 150  g (5 oz) feta cheese
  • 1 store - bought puff pastry  (fresh, ca. 275 g/ 10 oz)
  • 50 ml (3.5 tablespoon) olive oil
  • 1  tablespoon  cream cheese
  • a pinch of ground nutmeg
  • salt and pepper, optional
  • 1 egg to brush the pinwheels

Instructions

  • First of all, thaw the spinach. Once it’s thawed use your hands to squeeze out the water.
    In the meantime put feta in a bowl. Use a fork or the back of the spoon to break it up into smaller pieces. Pour olive oil over feta creamy - crumbly texture and mix until well combined.
  • In a second bowl combine spinach, cream cheese, pepper and nutmeg.
    Next roll out the puff pastry sheet on a lightly floured cutting board. Spread feta – olive oil cream uniformly thorough over the surface of the puff pastry. Followed by spinach mixture. I used frozen spinach but you can also use the fresh one.
    Afterwards, carefully roll the pastry and refrigerate it for at least 5 minutes.
  • In the meantime preheat the oven to 200 °C (392 °F).
    Using a sharp knife cut the pastry roll into 10 equal slices. Arrange the pinwheels on a baking sheet lined with a parchment paper. Don't forget to leave enough space between the pinwheels for them to expand.
  • In the third bowl,whisk the egg and brush each pinwheel top lightly with it.
    Bake for 20 minutes or until nicely golden brown.

Notes

  • If you're using fresh spinach, just blanch it first, drain it and cut it into smaller pieces. (See how to blanch it here (stuffed chicken breasts).
  • It's very important to chill the pastry roll, because it makes it easier to cut when it's cold.

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8 Comments

  1. Salmi Nambinga

    This look very delicious.

  2. Pefimbo Shipunda

    This is a definitely must try for me. I love the way Ester is giving life to my kitchen 😁

  3. Looks delicious 🙂 ich werde es ausprobieren

  4. Will surely try this out 😊

  5. Can the pasty be frozen with mixture inside?

    • Yes you can Nicki. Just make sure to thaw the frozen pastry before cutting it into rolls. Otherwise it will be breaking if you cut it directly when you remove it from the freezer.

  6. Mmmh, die sehen lecker aus. Und unkompliziert, die werde ich bestimmt auch mal ausprobieren.

    LG
    Claudi

    • Das freut mich, dass das Rezept dir gefällt Claudi! Die Schnecken kommen wirklich bei Groß und Klein immer gut an. 🙂 Viel Spaß beim Nachbacken!,-)

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