Gluten Free Spinach And Feta Pinwheels (Printable)
Buttery gluten-free pastry spirals stuffed with wilted spinach and tangy feta, baked until golden and flaky.
# Ingredient List:
→ Gluten-Free Pastry
01 - 1 sheet gluten-free puff pastry (about 9 oz), thawed
→ Filling
02 - 5.3 oz fresh spinach, washed and chopped
03 - 4.2 oz feta cheese, crumbled
04 - 1.8 oz cream cheese, softened
05 - 1 garlic clove, minced
06 - 1 tablespoon olive oil
07 - ¼ teaspoon black pepper
08 - ¼ teaspoon nutmeg (optional)
→ Glaze
09 - 1 egg, beaten
# Steps:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Sauté the minced garlic for 30 seconds until fragrant, then add the chopped spinach. Cook for 2 to 3 minutes until fully wilted. Remove from heat and let cool slightly.
03 - In a mixing bowl, combine the cooled spinach with crumbled feta, softened cream cheese, black pepper, and nutmeg. Stir until all ingredients are evenly blended.
04 - Roll out the gluten-free puff pastry on a surface lightly dusted with gluten-free flour. Spread the spinach and feta mixture evenly across the pastry, leaving a ½-inch border along one long edge.
05 - Starting from the long side opposite the border, gently but firmly roll the pastry into a tight log. Brush the exposed border with beaten egg and press gently to seal.
06 - Using a sharp knife, slice the log into 16 even pieces. Arrange each pinwheel cut side up on the prepared baking tray, spacing them about 1 inch apart.
07 - Brush the tops of each pinwheel generously with the remaining beaten egg to ensure a deep golden finish.
08 - Bake for 20 to 25 minutes until the pinwheels are puffed and golden brown. Allow to cool slightly on the tray before serving warm or at room temperature.
# Expert Tips:
01 -
- The swirl looks impressive but the whole thing comes together with just fifteen minutes of hands on work.
- They freeze beautifully raw so you can slice and bake half now and save the rest for a panicked weeknight when guests show up unannounced.
02 -
- Gluten free puff pastry is more fragile than traditional dough so handle it gently and work quickly once it is thawed to prevent cracking.
- Squeezing the cooled spinach in a clean towel before mixing removes hidden moisture that can make the filling runny and sabotage the flaky layers.
03 -
- Chill the filled log in the fridge for fifteen minutes before slicing and the rounds hold their shape much better instead of squishing flat under the knife.
- If the pastry cracks while rolling, patch it with a tiny dab of beaten egg and a gentle press of your fingertip, because gluten free dough is forgiving once baked and no one will notice.