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Spinach Feta Pinwheels

Spinach Feta Pinwheels

Spinach feta pinwheels with flaky puff pastry. Vegetarian party appetizer.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 sheets puff pastry thawed
  • 10 oz frozen chopped spinach thawed and squeezed dry
  • 8 oz feta cheese crumbled from a block
  • 1/2 cup whole milk ricotta
  • 2 cloves garlic minced
  • 2 tbsp fresh dill chopped
  • 1 tsp lemon zest
  • 1 large egg beaten for egg wash
  • 1 tsp sesame seeds optional for topping
  • salt and pepper to taste

Method
 

  1. **Mix.** Stir spinach, feta, ricotta, garlic, dill, lemon zest, salt, and pepper in a bowl.
  2. **Roll.** Unfold each puff pastry sheet on a lightly floured surface. Spread half the filling evenly over each sheet. Roll tightly into a log.
  3. **Chill.** Wrap logs in plastic. Chill 20 minutes to firm up for clean slicing.
  4. **Slice.** Heat oven to 400F. Line 2 sheet pans with parchment. Slice each log into 12 rounds. Arrange on pans with 1 inch spacing.
  5. **Brush.** Brush tops with beaten egg. Sprinkle with sesame seeds.
  6. **Bake.** Bake 18 to 20 minutes until puffed and deeply golden. Serve warm.

Notes

Squeeze spinach bone dry. Wet spinach ruins the pastry. Vegan swap: use vegan feta plus flax egg wash for fully vegan pinwheels. Store cooked pinwheels in the fridge for up to 3 days.