Gluten Free Spinach And Feta Pinwheels (Printer-Friendly)
Buttery golden pastries filled with savory spinach and feta cheese
# What You’ll Need:
→ Gluten-Free Pastry
01 - 1 sheet gluten-free puff pastry (about 9 oz), thawed
→ Filling
02 - 5.3 oz fresh spinach, washed and chopped
03 - 4.2 oz feta cheese, crumbled
04 - 1.8 oz cream cheese, softened
05 - 1 garlic clove, minced
06 - 1 tbsp olive oil
07 - ¼ tsp black pepper
08 - ¼ tsp nutmeg (optional)
→ Glaze
09 - 1 egg, beaten (for brushing)
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Sauté garlic for 30 seconds, add chopped spinach, and cook until wilted, about 2 to 3 minutes. Remove from heat and let cool slightly.
03 - In a mixing bowl, combine the cooked spinach with crumbled feta, softened cream cheese, black pepper, and nutmeg. Stir until evenly blended.
04 - Roll out the gluten-free puff pastry on a surface lightly dusted with gluten-free flour. Evenly spread the spinach and feta mixture over the pastry, leaving a ½-inch border along one edge.
05 - Starting from the longer side, gently roll the pastry into a tight log. Brush the border edge with a little beaten egg to seal.
06 - Slice the log into 16 even pieces. Place each pinwheel cut side up on the prepared baking tray.
07 - Brush the tops of each pinwheel with beaten egg for a golden finish.
08 - Bake for 20 to 25 minutes until golden and puffed. Cool slightly before serving warm or at room temperature.
# Helpful Hints:
01 -
- The cream cheese and feta combo makes every bite rich without needing any heavy sauces or dips.
- They look impressive on a platter but come together with just a rolling pin and a knife.
02 -
- Gluten free pastry tears more easily than regular puff pastry, so handle it gently and roll with light, even pressure.
- If the spinach filling is too wet, squeeze out excess moisture with your hands before mixing in the cheeses or your pinwheels will be soggy.
03 -
- Use dental floss or a long piece of unflavored thread to slice the log instead of a knife for perfectly clean spiral cuts.
- Chill the rolled log in the fridge for fifteen minutes before slicing and the pinwheels will hold their shape much better in the oven.