Flaky puff pastry spirals filled with spinach, feta, and herbs for a savory, bite-sized delight.
# Components:
→ Dough
01 - 1 sheet puff pastry, thawed (approx. 8.8 oz)
→ Filling
02 - 5.3 oz fresh spinach, washed and chopped (or 3.5 oz frozen spinach, thawed and well-drained)
03 - 4.2 oz feta cheese, crumbled
04 - 1.8 oz cream cheese, softened
05 - 1 small garlic clove, minced
06 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
07 - 1 egg, beaten (divided for filling and brushing)
08 - ½ teaspoon ground black pepper
09 - ¼ teaspoon ground nutmeg (optional)
10 - 1 tablespoon olive oil
# Directions:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds. Stir in spinach and sauté until wilted, about 2–3 minutes for fresh or 1 minute if using thawed frozen spinach. Remove from heat and let cool slightly.
03 - In a mixing bowl, combine the sautéed spinach, crumbled feta, softened cream cheese, chopped dill, black pepper, nutmeg if using, and half of the beaten egg. Mix until evenly incorporated.
04 - Unroll the puff pastry sheet onto a lightly floured surface. Spread the spinach and cheese mixture evenly over the pastry, leaving a 0.4-inch border along one long edge.
05 - Roll the pastry tightly from the opposite long edge, sealing the seam with a little water. Slice the roll into 16 equal pieces.
06 - Place the spirals cut side up on the prepared baking sheet. Brush the tops with the remaining beaten egg.
07 - Bake for 18–20 minutes until the pinwheels are golden brown and puffed.
08 - Allow the pinwheels to cool slightly before serving warm or at room temperature.
