Gluten Free Spinach And Feta Pinwheels (Printable View)
Buttery golden pinwheels filled with savory spinach and feta cheese
# What You 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 Steps:
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 about 30 seconds until fragrant, then add the chopped spinach. Cook for 2 to 3 minutes, stirring occasionally, until the spinach is fully 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 incorporated and the mixture is well blended.
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 filled long side, gently but tightly roll the pastry into a log. Brush the bare edge with a little beaten egg to seal. Using a sharp knife, cut the log into 16 even slices.
06 - Place the pinwheel slices cut side up on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops and exposed edges generously with the remaining beaten egg for a golden finish.
07 - Bake in the preheated oven for 20 to 25 minutes until the pinwheels are puffed and golden brown. Allow them to cool slightly on the baking sheet before serving warm or at room temperature.
# Expert Advice:
01 -
- The swirl looks impressive but the whole thing comes together in under an hour with almost zero fuss.
- That creamy, salty feta filling against flaky pastry is the kind of combo that makes people close their eyes when they eat.
- Gluten free guests finally get to enjoy something that does not taste like an afterthought.
02 -
- Squeeze every drop of moisture out of the cooked spinach before mixing it into the filling because wet spinach will make the pastry soggy and prevent it from puffing properly.
- Gluten free puff pastry is more fragile than regular dough, so handle it gently and work quickly while it is still cool to the touch.
03 -
- Chill the rolled log in the fridge for 15 minutes before slicing because cold dough produces cleaner, rounder pinwheels that hold their shape in the oven.
- A serrated knife cuts through the pastry without squishing the log, keeping those beautiful spiral layers intact.