Spinach Feta Pinwheels Recipe

Puff pastry: A flaky, buttery dough that serves as the base for the pinwheels.

Spinach: Fresh, leafy greens that add a nutritious and vibrant component to the filling.

Feta cheese: A crumbly, tangy cheese that pairs perfectly with spinach.

Olive oil: Adds moisture and richness to the filling.

Garlic powder: Provides a subtle, savory garlic flavor.

Salt: Enhances the overall flavor of the filling.

Black pepper: Adds a touch of heat and depth to the filling.

When rolling out the puff pastry, ensure it is evenly thin to avoid uneven baking. To achieve a tight roll, gently press down on the spinach mixture as you roll the pastry into a log. This helps to keep the filling intact and prevents it from spilling out during slicing and baking.

• puff pastry - Substitute with phyllo dough: Phyllo dough can provide a similar flaky texture, though it may be a bit more delicate and require layering.

• chopped fresh spinach - Substitute with kale: Kale offers a similar leafy green texture and can be used fresh or lightly sautéed.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a good alternative.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used in place of olive oil for cooking.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust flavor compared to garlic powder.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• Allow the spinach feta pinwheels to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the pinwheels soggy.
• For short-term storage, place the cooled pinwheels in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer them warm, reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes.
• For longer storage, refrigerate the pinwheels. Place them in a single layer in an airtight container, separating layers with parchment paper. They will stay fresh for up to 5 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until heated through.
• To freeze the pinwheels, first, arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the pinwheels are frozen solid. This prevents them from sticking together.
• Once frozen, transfer the pinwheels to a freezer-safe bag or container. Label with the date and contents. They can be frozen for up to 3 months.
• When ready to enjoy, preheat your oven to 375°F (190°C). Place the frozen pinwheels on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown and heated through.
• For an extra burst of flavor, brush the tops of the pinwheels with a little olive oil before reheating. This will help them crisp up nicely.
• If you have leftover spinach mixture, store it in an airtight container in the refrigerator for up to 3 days. Use it as a filling for omelets, stuffed chicken breasts, or as a topping for bruschetta.

• Oven Method: Preheat your oven to 350°F (175°C). Place the spinach feta pinwheels on a baking sheet lined with parchment paper. Bake for about 10-12 minutes or until they are heated through and the pastry is crisp. This method ensures the puff pastry remains flaky and delicious.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Arrange the pinwheels on the toaster oven tray and heat for 8-10 minutes. This is a quick and efficient way to reheat a small batch while maintaining the texture.

• Microwave Method: Place the pinwheels on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes. Note that this method may make the pastry slightly less crisp.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pinwheels in the air fryer basket in a single layer. Heat for 5-7 minutes, checking halfway through to ensure they don’t overcook. This method gives a nice, crispy finish.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the pinwheels in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until warmed through. This method can help maintain the crispiness of the puff pastry.

• Broiler Method: Preheat your broiler on low. Place the pinwheels on a baking sheet and broil for 2-3 minutes, keeping a close eye to prevent burning. This method quickly heats the pinwheels and adds a bit of extra crispiness.

• Oven: Used to bake the pinwheels at the specified temperature until they are golden brown.

• Baking sheet: A flat sheet used to place the pinwheels on for baking.

• Parchment paper: Lining the baking sheet to prevent the pinwheels from sticking and to make cleanup easier.

• Rolling pin: Used to roll out the puff pastry on a lightly floured surface.

• Mixing bowl: A bowl to mix the chopped spinach, feta cheese, olive oil, garlic powder, salt, and black pepper.

• Knife: Used to chop the fresh spinach and to slice the rolled pastry into 1-inch pieces.

• Cutting board: A surface to chop the spinach and to slice the rolled pastry.

• Measuring cups: Used to measure the chopped spinach and crumbled feta cheese.

• Measuring spoons: Used to measure the olive oil, garlic powder, salt, and black pepper.

• Pastry brush: Optional, but can be used to brush the olive oil evenly over the spinach mixture if needed.

Prepare the filling: Mix the spinach, feta cheese, and seasonings ahead of time and store in the fridge.

Use pre-rolled pastry: Buy pre-rolled puff pastry to skip the rolling step.

Chop efficiently: Use a food processor to quickly chop the spinach.

Quick clean-up: Line your work surface with parchment paper for easy clean-up.

Batch baking: Make a double batch and freeze half for a quick snack later.