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This homemade spinach and feta pinwheels recipe transforms simple ingredients into an impressive appetizer that looks like it took hours to create. The flaky pastry combined with the savory filling creates the perfect bite whether you're hosting a dinner party or looking for a special snack.
These pinwheels have become my signature party contribution after bringing them to a holiday gathering where they disappeared within minutes. Now friends request them specifically whenever we get together.
Ingredients
- Puff pastry sheets: Gluten free options work wonderfully and save tremendous time compared to making pastry from scratch
- Fresh spinach leaves: The moisture must be completely removed to prevent soggy pastry
- Spring onions: Provide a milder onion flavor that complements without overpowering
- Greek feta: Authentic varieties offer the perfect salt and tangy notes
- Parmesan cheese: Adds depth and umami to balance the feta
- Egg wash: Creates that beautiful golden finish that makes these look professional
- Greek yogurt: For the dip creates a cooling contrast to the warm pastries
- Fresh lemon zest: Brightens the entire dish with citrus notes
- Garlic clove: Just one transforms the dip with aromatic depth
Step-by-Step Instructions
- Prepare the filling:
- Take extra time ensuring spinach is completely dry by pressing between paper towels multiple times. Combine chopped spinach with sliced spring onions crumbled feta grated parmesan and seasonings until it forms a spreadable paste. The texture should be thick enough to hold together but not so dry it crumbles.
- Spread and roll:
- Lay puff pastry sheet on a clean dry surface and evenly distribute filling leaving a small border at one edge. Roll tightly from the opposite edge creating tension as you go for a compact spiral. When you reach the empty border press gently to seal the edge completely.
- Slice and prepare:
- Using a sharp knife cut the log into 2cm thick rounds. Place each pinwheel on lined baking trays allowing space between them for expansion. Brush the tops lightly with beaten egg which creates that irresistible golden finish during baking.
- Bake to perfection:
- Place trays in preheated oven and bake for exactly 20 minutes until pastry has puffed dramatically and turned golden brown. While baking mix yogurt dip ingredients together and let flavors meld. Allow pinwheels to cool slightly before serving as filling will be extremely hot.
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The Greek feta is truly the star ingredient in this recipe. My grandmother who grew up in a small village outside Thessaloniki would always say good feta should crumble easily but still maintain a creamy texture when eaten. Finding authentic Greek feta makes all the difference in these pinwheels.
Make Ahead Magic
These pinwheels can be prepared completely up to the baking stage and refrigerated covered with plastic wrap for up to 24 hours. You can also freeze the unbaked rolls for up to a month tightly wrapped. When ready to serve slice the frozen roll and bake directly from frozen adding just 5 minutes to the cooking time. This makes them perfect for unexpected guests or planned gatherings alike.
Perfect Pairing Ideas
The tangy yogurt dip included in this recipe is just the beginning. These pinwheels pair beautifully with a sweet chili sauce tzatziki or even a simple marinara. For a complete mezze platter serve alongside olives hummus and fresh vegetables. When serving as an appetizer consider pairing with a crisp white wine like Sauvignon Blanc or Assyrtiko which complements the salty feta perfectly.
Troubleshooting Common Issues
If your pastry isnt puffing properly during baking the oven likely wasnt hot enough before adding the pinwheels. Always preheat thoroughly and avoid opening the oven during the first 15 minutes of baking. If your filling seems too wet after mixing add a tablespoon of breadcrumbs to absorb excess moisture. Soggy bottoms can be avoided by placing the baking tray in the lower third of the oven where heat is more intense.
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These spinach and feta pinwheels are a guaranteed crowd-pleaser with their irresistible flavors and flaky texture.
Frequently Asked Questions
- → Can I make these pinwheels ahead of time?
Yes! You can prepare the pinwheels up to the slicing stage, refrigerate them overnight, and bake just before serving. You can also fully bake them, cool completely, and reheat in a 180°C oven for 5-7 minutes until warmed through.
- → How do I prevent soggy pinwheels?
The key is ensuring your spinach is thoroughly dried. After washing, use paper towels to press out excess moisture, and squeeze by hand if needed. Also, allow the pastry to come to room temperature before working with it, but don't let it get too warm.
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw it completely, then squeeze out ALL excess moisture using a clean kitchen towel or cheesecloth. One 300g package of frozen spinach will yield approximately the same amount as the fresh spinach called for.
- → What can I substitute for feta cheese?
Goat cheese, ricotta, or cottage cheese (drained) make good substitutes for feta. Each will provide a different flavor profile, with goat cheese offering tanginess similar to feta, while ricotta or cottage cheese will yield a milder result.
- → How should I store leftover pinwheels?
Store cooled leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 5-7 minutes until warmed through. The yoghurt dip should be stored separately and will keep for up to 2 days.
- → Can I freeze these pinwheels?
Yes! You can freeze them either before or after baking. To freeze unbaked pinwheels, place them on a baking sheet until solid, then transfer to freezer bags. Bake from frozen, adding 5-7 minutes to the cooking time. Baked pinwheels can be frozen for up to 3 months and reheated in the oven until crisp.