Baked Spinach Feta Pinwheels
Flaky puff pastry pinwheels filled with spinach, feta, cream cheese, and garlic, then baked until deeply golden for an easy vegetarian appetizer.
Prep: 20 min · Cook: 22 min · Yield: 24 · Method: Oven
Ingredients
- 10 ounces frozen chopped spinach
- 4 ounces cream cheese
- 4 ounces feta cheese
- 2 cloves garlic
- 2 sheets puff pastry sheets
- 1 large egg
- 1 tablespoon water
- 0.25 teaspoon black pepper
Cooking instructions
- Thaw the puff pastry according to package directions. Preheat the oven to 400°F and line a baking sheet with parchment. (about 10 min) — 400°F
- Cook the spinach in a skillet over medium heat for 2 to 3 minutes, stirring, until wilted and most moisture has evaporated. Cool slightly, then squeeze out excess moisture. (about 3 min) — Medium heat
- Mix the spinach, cream cheese, feta, garlic, and black pepper until evenly combined. (about 3 min)
- Unfold the pastry sheets on a lightly floured surface. Spread half the filling evenly over each sheet, leaving a 1/2-inch border. Roll each sheet tightly into a log, starting from a long edge. (about 5 min)
- Slice each log into 12 rounds and arrange them cut-side up on the prepared baking sheet, leaving space between them. Beat the egg with the water and brush the pastry lightly. (about 5 min)
- Bake for 20 to 22 minutes, rotating the sheet halfway through, until the pinwheels are puffed and deeply golden. Cool for 5 minutes before serving. (about 22 min) — 400°F