Gluten Free Spinach And Feta Pinwheels (Printable)
Flaky pastry spirals filled with savory spinach and creamy feta cheese, baked until golden.
# 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 tbsp olive oil
07 - ¼ tsp black pepper
08 - ¼ tsp nutmeg (optional)
→ Glaze
09 - 1 egg, beaten (for brushing)
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Sauté garlic for 30 seconds, add chopped spinach, and cook until wilted, about 2 to 3 minutes. Remove from heat and let cool slightly.
03 - In a bowl, mix cooked spinach with crumbled feta, cream cheese, black pepper, and nutmeg. Combine until evenly blended.
04 - Roll out the gluten-free puff pastry on a surface lightly dusted with gluten-free flour. Evenly spread the spinach and feta mixture over the pastry, leaving a ½-inch border along one edge.
05 - Starting from the longer side, gently roll the pastry into a log. Seal the edge by brushing with a little beaten egg.
06 - Slice the log into 16 even pieces. Place pinwheels cut side up on the prepared baking tray.
07 - Brush the tops of each pinwheel with beaten egg for a golden finish.
08 - Bake for 20 to 25 minutes or until golden and puffed. Cool slightly and serve warm or at room temperature.
# Expert Advice:
01 -
- The creamy feta and spinach filling tastes rich but each pinwheel stays light enough to eat three without thinking twice.
- Gluten free puff pastry has come so far that nobody will ever guess these are not traditional.
02 -
- Gluten free puff pastry tears more easily than regular so handle it gently and keep it cool while working.
- Overcooking the spinach releases too much water and makes the filling soggy so pull it from the heat the moment it wilts.
03 -
- Use dental floss or unflavored thread to cut the log instead of a knife for perfectly clean pinwheel shapes every time.
- A light dusting of gluten free flour on your hands prevents sticking while you spread the filling without tearing the delicate pastry.