Spinach Feta Pinwheels #SundaySupper

Flaky, buttery puff pastry is rolled around spinach, feta, mozzarella and green onions to create these outrageously delicious Spinach Feta Pinwheels!

Spinach Feta Pinwheels

I hosted my book club earlier this month. Our book selection was Exit West, a fictional account of a couple escaping the war torn Middle East though magical doors. Through these “doors” they were transported to three different countries to the west, one being Greece.

Instead of making a traditional spanakopita, I incorporated some of the Greek spinach pie ingredients into spiraled nibbles. No fussy phyllo dough to fiddle with! Brushing the puff pastry with an egg wash before rolling helped keep the spirals from unfurling, though a little reshaping was necessary before and immediately after their time in the oven.

Tips for Working with Puff Pastry:

Even though the traditional phyllo dough, which is used for spanakopita, is more finicky, you still need to understand how to work with puff pastry to get the best results.

• For the best tasting spinach feta pinwheels, look for an all butter puff pastry brand. I use Dufour, but note that it will be much more expensive.
• To prevent your pinwheels from unraveling while baking, make sure about 1/2-inch of one short end of your puff pastry is free of filling. Double check that it’s brushed with egg wash, then roll up from the opposite end, so that filling free edge adheres to the rolled cylinder.
• The pastry can warm up while you’re working with it. It bakes up best when chilled so I always pop it in the freezer while the oven heats up. If you have the time, you can cover the sheet pan with the pinwheels with plastic wrap and park them in the fridge until you’re ready to bake them.
• Puff pastry puffs up best when baked cold, but it also needs to be baked at a high temperature. This recipe calls for the oven to be set at 400°.

Sunday Supper Small Bites Recipes for Entertaining

Small Starters

• Crispy Prosciutto Cups with Pear & Mascarpone by The Crumby Cupcake
• Cucumber Finger Sandwiches by A Little Fish in the Kitchen
• Fiesta Pinwheels by Hezzi-D’s Books and Cooks
• Grilled Polenta Bruschetta by Simple and Savory
• Spinach Feta Pinwheels by That Skinny Chick Can Bake
• Sweet Sriracha Almonds by Jersey Girl Cooks
• Waffled Twice Baked Potato Pancake Bites by A Kitchen Hoor’s Adventures
• Wild Mushroom and Grape Crostini by Sew You Think You Can Cook

Pint-sized Protein

• Bacon-wrapped Chorizo and Date Skewers – Brochetas de Chorizo y Datiles by Food Lust People Love
• Chicken Caprese Bites by Books n’ Cooks
• Chicken Sausage & Fig Naan Bites by Soulfully Made
• Crab Stuffed Mushrooms by My Savory Spoon
• Easy Chicken Pesto and Sun Dried Tomato Croissants by Jonesin’ For Taste
• Grass Fed Beef Meatballs and Cauliflower Cilantro Smear by Our Good Life
• Greek Chicken Gyro Mini Meatballs with Tzatziki Sauce by Hardly A Goddess
• Mini Salmon Cakes with Anise Aioli by Cindy’s Recipes and Writings
• Salmon Poke on Wonton Crisps by Authentically Candace
• Sausage Stuffed Jalapenos by Gourmet Everyday
• Tuscan Chicken Bites by The Freshman Cook

Demi-Desserts

• Healthy Meringue Bites with Raspberry Yogurt by Cricket’s Confections
• Lemon Bars with Poppy Seed Shortbread by Pies and Plots
• Lime Mascarpone Cheesecake Shooters by Caroline’s Cooking

Spinach Feta Pinwheels

Serves 12-20 pinwheels     adjust servings

Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

A twist on the classic Greek spanakopita using puff pastry!

Ingredients

• 1 egg whisked with 1 tablespoon of water
• 1/2 cup crumbled feta (buy a block and crumble it yourself
• 1/4 cup grated mozzarella
• 1 green onion, chopped
• 1/2 teaspoon garlic salt
• A few grates of fresh nutmeg
• 1 10-ounce package of frozen chopped spinach, defrosted and squeezed dry
• 1 sheet of frozen puff pastry, defrosted

Instructions

1. Whisk together the egg and water, set aside.
2. Mix together the cheeses, onion and seasonings. Set aside.
3. Roll out the puff pastry on a lightly floured surface to flatten the seams. Brush the surface with your egg wash.
4. Top the surface with the cheese mixture, then break apart the spinach and spread evenly over the surface. ***Leave about an inch free of toppings on one of the short sides.***
5. Starting on the short side that's covered with filling, roll up the pastry like a jellyroll.
6. Line two baking sheets with parchment. Slice the roll into ½-3/4 inch slices and place them on the prepared sheets. Pop into the refrigerator or freezer to let them cool as the oven preheats to 400 degrees.
7. Bake for 15 minutes or until they're golden.

by Liz Berg

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 143kcal Calories from fat 88
% Daily Value
Total Fat 10g	15%
Saturated Fat 3g	15%
Cholesterol 7mg	2%
Sodium 142mg	6%
Carbohydrate 11g	4%
Dietary Fiber 1g	4%
Sugars 1g
Protein 4g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

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