Flaky puff pastry spirals filled with spinach, feta, and herbs; a tasty Mediterranean-inspired snack.
# List of Ingredients:
→ Dough
01 - 1 sheet puff pastry (about 9 oz), thawed if frozen
→ Filling
02 - 5 oz fresh spinach, washed and chopped (or 3.5 oz frozen spinach, thawed and well-drained)
03 - 4.25 oz crumbled feta cheese
04 - 1.75 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 (for binding and brushing)
08 - ½ teaspoon ground black pepper
09 - ¼ teaspoon ground nutmeg (optional)
10 - 1 tablespoon olive oil
# How to Make It:
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 cook until wilted, about 2–3 minutes for fresh or 1 minute for thawed frozen spinach. Remove from heat and let cool slightly.
03 - In a mixing bowl, blend the sautéed spinach, crumbled feta, softened cream cheese, chopped dill, black pepper, nutmeg if using, and half of the beaten egg until evenly incorporated.
04 - Unroll the puff pastry sheet on a lightly floured surface. Spread the spinach and cheese filling evenly over the pastry, leaving a 0.4-inch border along one long edge.
05 - Roll the pastry tightly starting from the opposite long edge, sealing the seam with a little water. Cut the roll into 16 equal pieces and place them cut side up on the prepared baking sheet.
06 - Brush the tops of the pinwheels with the remaining beaten egg to ensure a golden finish.
07 - Bake for 18 to 20 minutes, or until the pinwheels are golden brown and puffed.
08 - Allow to cool slightly before serving warm or at room temperature.
