Spinach and Feta Pinwheels (Print Version)
# Ingredients:
→ Pinwheels
01 -
4 sheets gluten-free puff pastry
02 -
200g spinach leaves, washed, thoroughly dried and finely chopped
03 -
4 spring onions, finely sliced
04 -
150g Greek feta, crumbled
05 -
50g parmesan cheese, finely grated
06 -
1 egg, whisked (for egg wash)
07 -
Salt and pepper to taste
→ Yoghurt Dip
08 -
150g Greek yoghurt
09 -
Zest of 1 lemon
10 -
1 garlic clove, minced
11 -
2 teaspoons extra virgin olive oil
12 -
Pinch of salt and pepper
# Instructions:
01 -
Preheat oven to 210°C fan force. Line 2 trays with baking paper. Ensure spinach is thoroughly dried with paper towels and squeeze out any excess liquid. In a bowl, combine spinach, spring onions, feta, parmesan, salt, and pepper until it forms a spreadable paste.
02 -
Place a puff pastry sheet onto a flat surface and spread the mixture evenly, leaving a small border at the top edge. Roll into a tight spiral log and seal the edge by pressing gently.
03 -
Slice the log into 2cm thick pinwheels. Arrange them on the prepared baking trays with space between each piece. Lightly brush the tops with egg wash.
04 -
Bake in the preheated oven for 20 minutes or until golden and puffed. Meanwhile, combine all yoghurt dip ingredients in a bowl. Allow pinwheels to cool for 10 minutes before serving with the dip.
05 -
For air fryer preparation, halve all ingredient quantities and follow instructions 1-3. Place sliced pinwheels in an air fryer basket lined with baking paper. Cook at 200°C for 15 minutes or until golden and cooked through. Do not overcrowd the basket.
# Notes:
01 -
Ensure spinach is extremely dry before mixing to prevent soggy pastry.
02 -
These can be prepared ahead and refrigerated before baking.