Gluten Free Spinach And Feta Pinwheels (Printable Version)

Golden pastry swirls filled with fresh spinach, feta, and cream cheese. Perfect Mediterranean appetizer ready in 45 minutes.

# What You'll Need:

→ Gluten-Free Pastry

01 - 1 sheet gluten-free puff pastry (approximately 9 oz), thawed

→ Filling

02 - 5.5 oz fresh spinach, washed and chopped
03 - 4.25 oz feta cheese, crumbled
04 - 1.75 oz cream cheese, softened
05 - 1 garlic clove, minced
06 - 1 tablespoon olive oil
07 - 1/4 teaspoon black pepper
08 - 1/4 teaspoon nutmeg (optional)

→ Glaze

09 - 1 egg, beaten (for brushing)

# Step-by-Step:

01 - Preheat the oven to 400°F (200°C). 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 mixing bowl, combine the cooked spinach with crumbled feta, softened cream cheese, black pepper, and nutmeg. Stir 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 1/2-inch border along one edge.
05 - Starting from the longer side, gently roll the pastry into a tight log. Seal the edge by brushing with a little beaten egg.
06 - Slice the log into 16 even pieces. Place each pinwheel cut side up on the prepared baking tray.
07 - Brush the tops of each pinwheel with the remaining beaten egg for a golden finish.
08 - Bake for 20 to 25 minutes until the pinwheels are golden and puffed. Cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • The combination of creamy feta and tender spinach inside flaky pastry is genuinely addictive, and no one will guess it is gluten free.
  • They come together in under an hour and disappear even faster, making them the ultimate party trick.
  • You can prep the filling a day ahead, which means less stress when guests are on their way.
02 -
  • Gluten free puff pastry is more fragile than traditional pastry, so handle it gently and keep it cold until the moment you are ready to roll.
  • Moisture is the enemy of crisp pastry, so squeeze every bit of liquid out of the cooked spinach before mixing it with the cheeses.
03 -
  • Chill the rolled log in the fridge for fifteen minutes before slicing, because firm pastry produces cleaner, rounder pinwheels that hold their shape in the oven.
  • A serrated knife cuts through the pastry without squishing the filling, giving you those beautiful spiral edges everyone photographs before eating.

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