Gluten Free Spinach And Feta Pinwheels (Printable Version)
Buttery gluten-free pastry spiraled with wilted spinach, creamy feta, and a hint of garlic, baked until golden and crisp.
# 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 (200°C). Line a baking tray 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 until fully wilted. Remove from heat and let 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 mixture evenly across the pastry, leaving a ½-inch border along one long edge.
05 - Starting from the filled long side, gently but firmly roll the pastry into a tight log. Brush the bare edge with a little beaten egg to seal the seam.
06 - Using a sharp knife, cut the log into 16 even slices. Arrange each pinwheel cut side up on the prepared baking tray, spacing them about 1 inch apart.
07 - Brush the tops of each pinwheel generously 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 slightly on the tray before serving warm or at room temperature.
# Expert Tips:
01 -
- The swirl pattern looks impressively fancy but the whole process is surprisingly simple and forgiving.
- That tiny pinch of nutmeg in the filling is the kind of quiet flavor trick that makes people ask what your secret is.
02 -
- Gluten free puff pastry is far more fragile than traditional dough, so handle it with dry, confident hands and roll it on the parchment you will bake on to avoid transferring it.
- Squeezing excess moisture from the cooked spinach before mixing it into the filling prevents soggy, unrisen pinwheels.
03 -
- Chill the rolled log in the fridge for 15 minutes before slicing, because cold pastry holds its shape and produces cleaner, rounder spirals.
- Dental floss pressed gently through the log makes vastly cleaner cuts than a knife, preserving those beautiful pinwheel shapes.