Gluten Free Spinach And Feta Pinwheels (Printable)
Flaky pastry swirled with spinach and feta, baked until golden for easy appetizers.
# What You'll Need:
→ Gluten-Free Pastry
01 - 1 sheet gluten-free puff pastry (about 9 oz), thawed
→ Filling
02 - 5.3 oz fresh spinach, washed and chopped
03 - 4.2 oz feta cheese, crumbled
04 - 1.8 oz cream cheese, softened
05 - 1 garlic clove, minced
06 - 1 tablespoon olive oil
07 - ¼ teaspoon black pepper
08 - ¼ teaspoon nutmeg (optional)
→ Glaze
09 - 1 egg, beaten
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Heat olive oil in a skillet over medium heat. Sauté the minced garlic for 30 seconds until fragrant, then add the chopped spinach. Cook for 2 to 3 minutes until wilted. Remove from heat and let the mixture cool slightly.
03 - In a mixing bowl, combine the sautéed spinach with crumbled feta, softened cream cheese, black pepper, and nutmeg. Stir until all ingredients are evenly blended into a uniform mixture.
04 - Roll out the gluten-free puff pastry on a surface lightly dusted with gluten-free flour. Spread the spinach and feta filling evenly across the pastry, leaving a ½-inch border along one long edge to help seal the roll.
05 - Starting from the long side with filling to the edge, gently but firmly roll the pastry into a tight log. Brush the reserved border with beaten egg and press gently to seal the seam.
06 - Using a sharp knife, cut the log into 16 even slices, approximately ¾ inch thick. Arrange each pinwheel cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
07 - Brush the tops of each pinwheel with the remaining beaten egg to ensure a rich golden finish during baking.
08 - Bake for 20 to 25 minutes until the pinwheels are puffed and golden brown on top. Allow to cool for a few minutes on the tray before serving warm or at room temperature.
# Expert Tips:
01 -
- The swirl looks impressive but the whole thing comes together with almost no fuss, which makes you look far more skilled than you actually are.
- That tiny pinch of nutmeg in the filling is the kind of quiet detail that makes people close their eyes and ask what is in these.
- They hold up beautifully at room temperature, so you can make them hours before anyone shows up and still look like you just pulled them from the oven.
02 -
- If your gluten free puff pastry cracks while unrolling, let it sit at room temperature for another five minutes rather than forcing it.
- Squeezing excess moisture out of the wilted spinach before mixing the filling is the single most important step for avoiding soggy bottoms.
- Gluten free pastry browns differently than traditional pastry, so watch the color more than the clock during the last five minutes of baking.
03 -
- Chill the rolled log in the fridge for fifteen minutes before slicing, and the pinwheels will hold their spiral shape much better during baking.
- A pastry brush dedicated to egg wash is worth owning, because any residual oil on a brush you used for something else can leave uneven patches on the glaze.