Description
Comforting spinach and feta pinwheels, perfect as a snack or appetizer for any occasion.
Ingredients
Scale
- 2 puff pastry sheets, thawed
- 10 ounces fresh spinach, wilted
- 8 ounces feta cheese, crumbled
- 1/2 cup ricotta cheese
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 egg, beaten
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté the garlic in olive oil over medium heat until fragrant, then add the spinach and cook until just wilted. Let it cool slightly and squeeze out excess moisture.
- Mix the crumbled feta, ricotta, lemon zest, salt, and pepper in a bowl. Fold in the cooled spinach until evenly combined.
- Roll out one puff pastry sheet on a lightly floured surface. Spread half the filling in an even layer, leaving a small border. Roll the pastry into a tight log and seal the edge with water. Repeat with the second sheet.
- Chill the logs for 10 minutes, then slice into 1/2 to 3/4-inch rounds. Place pinwheels cut-side up on the prepared sheet.
- Brush the tops with beaten egg and bake for 15–20 minutes until puffed and golden.
- Serve warm for the best texture.
Notes
For a lighter version, use phyllo sheets or substitute ricotta with cream cheese. Can be made dairy-free with tofu and nutritional yeast.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pinwheel
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
Keywords: spinach pinwheels, feta appetizer, easy appetizers, vegetarian snack, party food