Spinach & Feta Pinwheels
Spinach & Feta Pinwheels
The key to making a successful pinwheel is to have an even layer of filling over the pastry and to roll it up tight so it keeps its shape. I like to place the pastry in the fridge briefly prior to cutting it as it helps it firm up nicely.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 250g frozen baby spinach, thawed & well drained
- 100g feta, crumbled
- 1/3 cup finely grated parmesan
- 1 tsp lemon juice
- Sea salt & pepper, to season
- 2 sheets puff pastry, defrosted
- 1 egg, lightly whisked
Method
- Preheat oven to 220°C or 200°C fan-forced. Line 2 oven trays with baking paper.
- Place the spinach, feta, parmesan and lemon in a bowl and stir to combine. Season well with salt and pepper.
- Place the puff pastry on a chopping board, then top evenly with the spinach and feta mixture.
- Roll pastry tightly using your fingertips until it resembles a log shape. Place in the fridge for 10 mins.
- Cut the roll into 12 pinwheel slices using a serrated knife and place on the baking trays, leaving space between each slice. Brush each slice with egg.
- Bake for 15 mins until browned slightly.
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