Flaky puff pastry rolled with spinach, feta, and herbs for a flavorful, easy-to-make treat.
# What You Need:
→ Dough
01 - 1 sheet puff pastry (approx. 8.8 oz), thawed if frozen
→ Filling
02 - 5.3 oz fresh spinach, washed and chopped (or 3.5 oz frozen spinach, thawed and drained)
03 - 4.2 oz feta cheese, crumbled
04 - 1.75 oz cream cheese, softened
05 - 1 small garlic clove, minced
06 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
07 - 1 egg, beaten (for binding and brushing)
08 - ½ teaspoon ground black pepper
09 - ¼ teaspoon ground nutmeg (optional)
10 - 1 tablespoon olive oil
# How to Make It:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add spinach and cook until wilted—about 2 to 3 minutes for fresh or 1 minute for thawed frozen spinach. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, combine sautéed spinach, crumbled feta, softened cream cheese, chopped dill, black pepper, nutmeg if using, and half of the beaten egg. Mix until well incorporated.
04 - Roll out the puff pastry sheet on a lightly floured surface. Evenly spread the spinach and cheese mixture over the pastry, leaving a 0.4-inch (1 cm) border along one long edge.
05 - Starting from the opposite long edge, roll the pastry tightly into a log. Moisten the edge with a little water to seal.
06 - Cut the rolled pastry into 16 equal-width pieces. Arrange the pinwheel spirals cut-side up on the prepared baking sheet.
07 - Brush the tops of each spiral with the remaining beaten egg to promote browning.
08 - Bake in the preheated oven for 18 to 20 minutes, until golden and puffed.
09 - Allow the spirals to cool slightly before serving warm or at room temperature.
