Flaky spirals of puff pastry with spinach, feta, and dill, baked golden and perfect for gatherings or snacks.
# What You’ll Need:
→ Dough
01 - 1 sheet (8.8 oz) puff pastry, thawed if frozen
→ 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 - 1.75 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:
01 - Preheat the oven to 400°F (200°C). 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. Add spinach and sauté until wilted—approximately 2 to 3 minutes for fresh or 1 minute for thawed frozen spinach. Remove from heat and let cool slightly.
03 - In a mixing bowl, combine the sautéed spinach, crumbled feta cheese, softened cream cheese, chopped dill, ground black pepper, optional nutmeg, and half of the beaten egg. Mix thoroughly to integrate.
04 - Unroll the puff pastry sheet onto a lightly floured surface. Evenly spread the spinach and cheese mixture over the pastry, leaving a 0.4-inch border along one long edge.
05 - Starting from the opposite long edge, roll the pastry tightly to form a log. Seal the seam with a small amount of water.
06 - Cut the pastry log into 16 equal pieces. Arrange the pinwheel spirals cut side up on the prepared baking sheet.
07 - Brush the tops of the pinwheels with the remaining beaten egg for a golden finish.
08 - Bake in the preheated oven for 18 to 20 minutes, or until the pinwheels are golden and puffed.
09 - Allow the pinwheels to cool slightly before serving warm or at room temperature.
