Spinach and Feta Gluten-Free Pinwheels Recipe
Introduction
These Spinach and Feta Pinwheels are a delightful gluten-free twist on the classic Greek spanakopita. Perfect as a tasty snack or party appetizer, they offer flaky, savory bites filled with spinach, tangy feta, and parmesan cheese. Quick and easy to make, they bring Mediterranean flavors to your table with minimal fuss.
Ingredients
- 4 sheets gluten-free puff pastry (such as Simply Wize Puff Pastry)
- 200g spinach leaves, washed, dried thoroughly, and finely chopped
- 4 spring onions, finely sliced
- 150g Greek feta, crumbled
- 50g parmesan cheese, finely grated
- 1 egg, whisked
- Salt and pepper, to taste
For the Yoghurt Dip:
- 150g Greek yoghurt
- Zest of 1 lemon
- 1 garlic clove, minced
- 2 teaspoons extra virgin olive oil
- Pinch of salt and pepper
Instructions
- Step 1: Preheat your oven to 210°C (fan forced) and line two baking trays with baking paper. Ensure the spinach is very well dried, then combine it with the sliced spring onions, crumbled feta, grated parmesan, salt, and pepper in a bowl. Mix until it forms a thick, spreadable paste.
- Step 2: Lay one sheet of puff pastry on a flat surface. Spread the spinach and cheese mixture evenly over the pastry, leaving a small border along one edge. Roll the pastry tightly into a spiral log and gently press the edge to seal.
- Step 3: Slice the log into 2cm thick pinwheels. Arrange them on the prepared trays, spaced apart, and brush each with the whisked egg for a golden finish.
- Step 4: Bake in the preheated oven for about 20 minutes, or until golden and puffed up. While baking, mix the yoghurt dip ingredients in a small bowl. Let the pinwheels cool for 10 minutes before serving with the dip.
Air Fryer Instructions
- Step 1: Prepare half the filling and pastry amount as above. Follow steps 1 to 3.
- Step 2: Place the sliced pinwheels in the air fryer basket lined with baking paper, ensuring they aren’t crowded.
- Step 3: Cook at 200°C for 15 minutes or until golden and cooked through.
Tips & Variations
- For a dairy-free option, substitute feta and parmesan with your favorite vegan cheese alternatives.
- Add a pinch of red pepper flakes to the filling for a spicy kick.
- Try incorporating fresh herbs like dill or parsley for extra flavor.
- Ensure the spinach is well dried to prevent soggy pinwheels.
Storage
Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 180°C for 5–7 minutes to maintain their crispness. Avoid microwaving as it can make the pastry soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling and pinwheels ahead of time?
Yes, you can prepare the filling and assemble the pinwheels a few hours ahead and keep them covered in the refrigerator before baking.
Can I use frozen spinach for this recipe?
Yes, but be sure to thaw and squeeze out all excess moisture thoroughly to avoid soggy pinwheels.
PrintSpinach and Feta Gluten-Free Pinwheels Recipe
These Spinach and Feta Pinwheels offer a quick, gluten-free twist on traditional Greek spanakopita. Featuring a flaky gluten-free puff pastry filled with a savory mix of spinach, feta, spring onions, and parmesan, these bite-sized treats are perfect for parties, snacks, or easy entertaining. Paired with a zesty Greek yogurt dip, they deliver all the classic flavors in a simpler, portable form.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 30–35 pinwheels 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Pinwheels:
- 4 sheets gluten-free puff pastry (e.g. Simply Wize Puff Pastry)
- 200g spinach leaves, washed, dried thoroughly and finely chopped
- 4 spring onions, finely sliced
- 150g Greek feta, crumbled
- 50g parmesan cheese, finely grated
- 1 egg, whisked (for egg wash)
- Salt and pepper, to taste
Yoghurt Dip:
- 150g Greek yoghurt
- Zest of 1 lemon
- 1 garlic clove, minced
- 2 teaspoons extra virgin olive oil
- Pinch of salt and pepper
Instructions
- Prepare the filling: Preheat the oven to 210°C fan-forced. Line two baking trays with baking paper. Ensure the spinach is thoroughly dried using air and paper towels, then squeeze out any excess moisture. In a bowl, combine the chopped spinach, spring onions, crumbled feta, grated parmesan, salt, and pepper. Mix until it forms a thick paste suitable for spreading.
- Spread and Roll: Lay one gluten-free puff pastry sheet flat on a clean surface. Evenly spread the spinach and cheese mixture over the pastry, leaving a small border along the top edge. Carefully roll the pastry sheet into a tight spiral log, then gently press the edge to seal it.
- Slice and Brush: Cut the rolled log into approximately 2cm thick pinwheels. Place the pinwheels spaced out on the prepared baking trays. Brush the tops lightly with the whisked egg to help them brown during baking.
- Bake and Serve: Bake the pinwheels in the preheated oven for 20 minutes, or until golden and puffed up. While baking, prepare the yoghurt dip by mixing Greek yoghurt, lemon zest, minced garlic, olive oil, salt, and pepper together. Let the pinwheels cool for about 10 minutes after baking. Serve warm with the yoghurt dip.
- Air Fryer Alternative: For a smaller batch, halve the ingredient amounts and follow steps 1 to 3. Place the sliced and egg-washed pinwheels in a single layer in the air fryer basket lined with baking paper. Air fry at 200°C for 15 minutes or until golden and cooked through. Avoid overcrowding the basket.
Notes
- Ensure spinach is well dried to prevent soggy pastry.
- You can customize fillings by adding red pepper flakes or different herbs for extra flavor.
- For a dairy-free option, substitute feta and parmesan with vegan cheese alternatives.
- Gluten-free puff pastry brands may vary; select one suitable for baking and thaw fully before use.
- Pinwheels can be served warm or at room temperature, making them ideal for parties and gatherings.
Keywords: spinach, feta, gluten-free, pinwheels, spanakopita, appetizer, snack, Greek, puff pastry, party food
