Description
These Mediterranean Pinwheels are a flavorful and visually appealing appetizer featuring a creamy blend of spinach, artichokes, feta, roasted red peppers, olives, and fresh dill wrapped in flaky puff pastry. Perfect for parties or as a savory snack, they bake up golden and crisp, offering a delightful combination of tangy, savory, and herbaceous flavors.
Ingredients
Scale
Filling
- 8 oz. cream cheese, softened
- 2/3 cup frozen chopped spinach, thawed, squeezed dry
- 1/2 cup artichoke hearts, drained, squeezed dry, finely chopped
- 1/2 cup crumbled feta
- 3 Tbsp. chopped roasted red peppers, drained, patted dry
- 3 Tbsp. finely chopped fresh dill
- 3 Tbsp. pitted chopped Kalamata olives
- 3 Tbsp. finely grated lemon zest
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Dough and Topping
- All-purpose flour, for dusting
- 1 (14-oz.) package frozen puff pastry, thawed according to package directions
- 1 cup shredded low-moisture, part-skim mozzarella
- 1 large egg, lightly beaten (for egg wash)
Instructions
- Prepare the filling: In a large bowl, combine softened cream cheese, thawed and squeezed dry chopped spinach, finely chopped artichoke hearts, crumbled feta, chopped roasted red peppers, chopped Kalamata olives, finely chopped fresh dill, and finely grated lemon zest. Season the mixture generously with kosher salt and freshly ground black pepper, then mix until all ingredients are well incorporated.
- Roll out the puff pastry: Lightly dust a clean surface with all-purpose flour. Unfold the thawed puff pastry sheet and roll it out gently to form a 15-inch by 11-inch rectangle. Spread the cream cheese and vegetable filling evenly over the puff pastry, leaving a 1/2-inch border around the edges. Sprinkle the shredded mozzarella evenly on top of the filling.
- Form the pinwheel log: Starting from the long side of the pastry, carefully roll it up into a tight log. Pinch the seam to seal it well. Transfer the log seam-side down onto a baking sheet lined with parchment paper. Refrigerate the log for about 15 minutes until it is chilled and firm for easier slicing.
- Slice and shape the pinwheels: Preheat your oven to 400°F (200°C). Remove the chilled log from the refrigerator and place it on a cutting board. Using a sharp knife, slice the log into 1/2-inch thick rounds. Arrange the slices on two parchment-lined baking sheets, giving them space to puff. Use your fingers to gently shape any pinwheels that become misshapen during slicing. Brush each pinwheel lightly with the beaten egg to give them a beautiful golden finish during baking.
- Bake the pinwheels: Place the baking sheets in the preheated oven. Bake for about 30 minutes, rotating the sheets front to back and top to bottom halfway through baking time. Bake until the puff pastry is puffed, golden brown, and crisp on the outside.
- Cool and serve: Once baked, transfer the pinwheels to a wire rack and let them cool slightly before serving. This allows them to set and makes them easier to handle.
Notes
- Ensure the spinach and artichokes are thoroughly drained and squeezed dry to prevent soggy pinwheels.
- Chilling the rolled log before slicing helps maintain the shape and makes slicing cleaner.
- Rotate baking sheets halfway through baking for even cooking and browning.
- These pinwheels can be served warm or at room temperature, making them great for parties and gatherings.
- Use fresh herbs like dill and lemon zest to brighten the flavors of the creamy filling.
- To make ahead, prepare and slice the pinwheels, then freeze on baking sheets until firm; transfer to a freezer bag, and bake from frozen adding a few extra minutes to the baking time.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
