Description
These Spinach and Feta Pinwheels are a quick, gluten-free twist on the classic Greek spanakopita, featuring tender spinach, tangy feta, and parmesan all wrapped in flaky gluten-free puff pastry. Perfect as a sophisticated snack, appetizer, or party food, they offer bold Greek flavors in a simple, portable, and fast-to-make form. Served with a zesty lemon garlic yoghurt dip, these pinwheels are ideal for crowds or spontaneous cravings.
Ingredients
Scale
Pinwheels:
- 4 sheets gluten-free puff pastry (e.g., Simply Wize Puff Pastry)
- 200g spinach leaves, washed, dried very well, and finely chopped
- 4 spring onions, finely sliced
- 150g Greek feta cheese, crumbled
- 50g parmesan cheese, finely grated
- 1 egg, whisked
- Salt and pepper to taste
Yoghurt Dip:
- 150g Greek yoghurt
- Zest of 1 lemon
- 1 garlic clove, minced
- 2 teaspoons extra virgin olive oil
- Pinch of salt and pepper
Instructions
- Prepare the filling: Preheat the oven to 210°C fan forced and line two baking trays with parchment paper. Ensure the spinach is thoroughly air dried or patted dry with paper towels to remove excess moisture. In a bowl, combine the chopped spinach, sliced spring onions, crumbled feta, grated parmesan, salt, and pepper. Mix well until the filling forms a thick paste suitable for spreading.
- Spread and roll: Lay one sheet of gluten-free puff pastry flat on a clean surface. Spread the spinach and cheese filling evenly over the surface, leaving a small border at the top edge. Carefully roll the pastry into a tight spiral log, then gently press the edge to seal.
- Slice and brush: Using a sharp knife, cut the rolled log into 2cm thick pinwheels. Arrange the pinwheels spaced out on the prepared baking trays. Brush each pinwheel lightly with the whisked egg wash to promote a golden finish.
- Bake and serve: Place the trays in the preheated oven and bake for about 20 minutes or until the pinwheels are puffed and golden brown. While baking, prepare the yoghurt dip: combine Greek yoghurt, lemon zest, minced garlic, olive oil, salt, and pepper in a bowl and mix well. Allow the pinwheels to cool for 10 minutes before serving. Serve warm with the lemon garlic yoghurt dip on the side.
- Alternative Air Fryer Method: For a smaller batch, halve the ingredients. Follow steps 1-3, then place the sliced and egg-washed pinwheels in a single layer in the air fryer basket lined with baking paper. Cook at 200°C for 15 minutes or until golden and cooked through. Avoid overcrowding the basket to ensure even cooking.
Notes
- Ensure spinach is very well dried to prevent soggy pinwheels.
- The recipe uses gluten-free puff pastry but can be adapted for dairy-free by substituting cheeses with vegan alternatives.
- Pinwheels can be served warm or at room temperature, ideal for parties or snacking.
- Be careful not to overcrowd the air fryer basket to ensure even cooking if using that method.
- Variations can include adding red pepper flakes for a bit of heat or experimenting with different herbs and cheeses.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Keywords: Spinach and Feta Pinwheels, Gluten-Free Appetizer, Greek Spanakopita Twist, Puff Pastry Snacks, Party Finger Food, Healthy Snack, Vegetarian, Quick Snack
