Can I make Spinach and Feta Pinwheels ahead of time?

Yes, you can prepare Spinach and Feta Pinwheels ahead of time. Simply assemble the pinwheels, wrap them tightly in plastic wrap, and refrigerate them for up to 24 hours before baking. If you want to store them for a longer period, freeze the uncooked pinwheels and bake them directly from the freezer when you're ready to enjoy them.

How can I make the Spinach and Feta Pinwheels dairy-free?

To make these pinwheels dairy-free, substitute the Greek feta and parmesan with plant-based cheeses. Vegan feta and dairy-free parmesan alternatives can be found in most grocery stores. Additionally, replace the Greek yogurt dip with a dairy-free version or make your own using coconut or almond milk-based yogurt.

Can I use a different type of pastry for these pinwheels?

While puff pastry is the most common choice for these Spinach and Feta Pinwheels , you can experiment with other types of dough if desired. For a lower-calorie option, you can use phyllo dough or a whole wheat version for a healthier alternative. Just be aware that the texture may change slightly.

Can I add other ingredients to the Spinach and Feta Pinwheels?

Absolutely! These pinwheels are very versatile. You can add ingredients like sun-dried tomatoes, olives, or roasted red peppers for additional flavor. For a spicy twist, try adding red pepper flakes or a drizzle of hot sauce. Just be sure not to add too much liquid to the filling to maintain the desired texture.

Spinach and Feta Pinwheels – Easy & Gluten-Free Snack

Description

These Spinach and Feta Pinwheels are a quick and delightful spin on Greek Spanakopita. Combining the richness of feta and the earthiness of spinach, they are a flavorful gluten-free snack or appetizer perfect for any occasion.

Ingredients

Scale

200g spinach leaves, washed, dried very well 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
1 sheet of gluten-free puff pastry
For the yogurt dip: 150g Greek yogurt
Zest of 1 lemon
1 garlic clove, minced
2 teaspoons extra virgin olive oil
Pinch of salt and pepper

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Instructions

Preheat the oven to 210°C (fan-forced) and line two baking trays with parchment paper. Make sure the spinach is thoroughly dried by pressing it with paper towels to remove any excess moisture.
In a mixing bowl, combine the spinach, spring onions, crumbled feta, parmesan cheese, salt, and pepper to create a thick, spreadable paste.
Roll out the gluten-free puff pastry on a flat surface. Spread the spinach and feta mixture evenly over the pastry, leaving a small border at the top.
Roll the pastry into a tight log and seal the edge by pressing it gently.
Slice the rolled log into 2cm thick pinwheels and place them on the prepared baking trays. Brush the tops of the pinwheels with the whisked egg.
Bake the pinwheels for 20 minutes, or until golden and puffed up. While baking, prepare the yogurt dip by combining Greek yogurt, lemon zest, minced garlic, olive oil, salt, and pepper.
Allow the pinwheels to cool for 10 minutes before serving. Serve with the yogurt dip on the side and enjoy!

Notes

For a dairy-free version, replace the feta and parmesan with plant-based alternatives.
If you’re using frozen spinach, be sure to thaw and drain it thoroughly before mixing with other ingredients.
To make ahead, assemble the pinwheels, refrigerate them, and bake them just before serving.
For an extra flavor kick, consider adding red pepper flakes to the spinach mixture.

Nutrition

Serving Size: 1 pinwheel
Calories: 80 kcal
Sugar: 1g
Sodium: 160mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg