Spinach & Feta Pinwheels
These delicious pinwheels are super simple to make, the filling is a classic combo of spinach and feta! Oh and did I mention the other ingredients, puff pastry and cream cheese...just remember the spinach makes them really healthy, wink..wink. With the holidays just around the corner, served hot or cold these are the perfect party food. They are a huge hit every time I make them, I hope you give them a try!
300 g frozen spinach , thawed and drained ( I used canned spinach 380g)
200 g feta cheese
1 package cream cheese (200g)
olive oil 2 tablespoons (or more)
1 small bag of shredded mozzarella cheese (240g)
2 store – bought puff pastry ( 230 g)
salt and pepper, to taste
1 egg
Preheat oven to 220C/ 425F.
Line two baking sheets with baking paper and set aside.
Place the defrosted spinach into a sieve and strain out any remaining liquid.
Use paper towel to remove any remaining moisture from the spinach.
In the meantime put feta in a bowl. Use a fork to break it up into smaller pieces. Pour in a glug or two of olive oil over the feta, mix until well combined. Next add in the cream cheese and mix well. Season with salt and pepper, but remember feta cheese can be salty.
Next roll out the puff pastry sheet on a lightly floured cutting board. Spread 1/2 of feta – olive oil cream cheese mixture uniformly over the surface of the puff pastry.
Next, use 1/2 of the spinach, and spread it over the cream cheese mixture. Now sprinkle with 1/2 of the shredded mozzarella cheese.
Carefully roll the pastry and refrigerate it for at least 5 minutes, chilling the pastry roll, helps make it easier to cut. Using a sharp knife cut the pastry roll into 10 equal slices.
*Repeat with the second package of puff pastry, and the rest of the fillings.
Arrange the pinwheels on the baking sheets.
Don’t forget to leave enough space between the pinwheels for them to expand.
In a small bowl,whisk the egg and brush each pinwheel top lightly with it.
Bake for 20/25 minutes or until nicely golden brown.
*season with garlic powder, or nutmeg if you wish
*I get about 20 pinwheels, I like to cut them thick, but if you decide to cut them thinner, you will get more pinwheels
300 g frozen spinach , thawed and drained ( I used canned spinach 380g)
200 g feta cheese
1 package cream cheese (200g)
olive oil 2 tablespoons (or more)
1 small bag of shredded mozzarella cheese (240g)
2 store – bought puff pastry ( 230 g)
salt and pepper, to taste
1 egg
Preheat oven to 220C/ 425F.
Line two baking sheets with baking paper and set aside.
Place the defrosted spinach into a sieve and strain out any remaining liquid.
Use paper towel to remove any remaining moisture from the spinach.
In the meantime put feta in a bowl. Use a fork to break it up into smaller pieces. Pour in a glug or two of olive oil over the feta, mix until well combined. Next add in the cream cheese and mix well. Season with salt and pepper, but remember feta cheese can be salty.
Next roll out the puff pastry sheet on a lightly floured cutting board. Spread 1/2 of feta – olive oil cream cheese mixture uniformly over the surface of the puff pastry.
Next, use 1/2 of the spinach, and spread it over the cream cheese mixture. Now sprinkle with 1/2 of the shredded mozzarella cheese.
Carefully roll the pastry and refrigerate it for at least 5 minutes, chilling the pastry roll, helps make it easier to cut. Using a sharp knife cut the pastry roll into 10 equal slices.
*Repeat with the second package of puff pastry, and the rest of the fillings.
Arrange the pinwheels on the baking sheets.
Don’t forget to leave enough space between the pinwheels for them to expand.
In a small bowl,whisk the egg and brush each pinwheel top lightly with it.
Bake for 20/25 minutes or until nicely golden brown.
*season with garlic powder, or nutmeg if you wish
*I get about 20 pinwheels, I like to cut them thick, but if you decide to cut them thinner, you will get more pinwheels
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