Spinach and Feta Pinwheels (Gluten-Free)
These gluten-free Spinach and Feta Pinwheels are golden-crisp on the outside and cheesy on the inside a flaky, Greek-inspired snack that’s perfect for parties or lunchboxes.
Equipment
- Baking trays Line with parchment paper
- Sharp knife For slicing the rolled pastry
- Mixing bowls To mix filling and dip
- Pastry brush For applying egg wash
Ingredients
- 200 g fresh spinach leaves, washed and dried well
- 4 spring onions, finely sliced
- 150 g Greek feta cheese, crumbled
- 50 g grated parmesan cheese
- 1 egg, whisked (for egg wash)
- salt and pepper, to taste
- 1–2 sheets gluten-free puff pastry
- 150 g thick Greek yoghurt
- 1 lemon, zest only
- 1 clove garlic, minced
- 2 tsp olive oil
- extra salt and pepper for dip
Instructions
- Preheat your oven to 210°C fan (410°F) and line two trays with baking paper.
- Finely chop the spinach and squeeze out excess moisture. Mix it with feta, parmesan, spring onions, salt, and pepper until well combined.
- Lay out the puff pastry and spread the spinach mixture evenly, leaving a small edge bare at the top. Roll tightly into a log and press the seam to seal.
- Slice the log into 2 cm pieces and place them flat on the trays. Brush tops with the whisked egg.
- Bake for 20 minutes or until golden and crisp. Meanwhile, mix the yoghurt, lemon zest, garlic, olive oil, salt, and pepper for the dip.
- Let pinwheels cool for 10 minutes before serving with the chilled yoghurt dip.
Notes
Serve with the lemon yoghurt dip for a refreshing, tangy finish. You can freeze unbaked rolls and bake straight from frozen.