Spinach and Feta Gluten-Free Pinwheels with Yogurt Dip Recipe
These gluten-free Spinach and Feta Pinwheels are a delicious and savory pastry treat featuring a flavorful filling of fresh spinach, feta, parmesan cheese, and spring onions, baked to golden perfection. Served with a tangy Greek yogurt and lemon dip, they make a perfect appetizer or snack for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 24 pinwheels (6 pinwheels per pastry sheet) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
Pinwheels:
- 4 sheets gluten-free puff pastry (e.g., Simply Wize Puff Pastry)
- 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, to taste
- Black 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
- Pinch of black pepper
Instructions
- Prepare the filling: Preheat your oven to 210°C fan-forced and line two baking trays with baking paper. Make sure the spinach is dried thoroughly using paper towels or air-drying to remove any excess moisture, then squeeze out any remaining liquid. In a bowl, combine the chopped spinach, finely sliced spring onions, crumbled feta, grated parmesan, salt, and pepper. Mix well until the filling forms a thick paste, making it easy to spread.
- Spread and Roll: Lay one sheet of gluten-free puff pastry flat on a clean surface. Evenly spread the spinach and feta mixture over the pastry, leaving a small border at the top edge clear. Carefully roll the pastry into a tight spiral log starting from the edge with filling, sealing the end by pressing gently to prevent it from unrolling.
- Slice and Brush: Using a sharp knife, slice the rolled log into 2cm thick pinwheels. Arrange the pinwheels spaced apart on the prepared baking trays. Brush the tops lightly with the whisked egg to help them brown and develop a shiny glaze during baking.
- Bake and Serve: Place the trays in the preheated oven and bake for approximately 20 minutes, or until the pinwheels are golden brown and puffed up. While baking, prepare the yoghurt dip by combining Greek yoghurt, lemon zest, minced garlic, olive oil, salt, and pepper in a small bowl and mix well. Once baked, allow the pinwheels to cool for about 10 minutes before serving. Transfer them to a serving platter alongside the yoghurt dip and enjoy warm.
Notes
- Make sure to dry the spinach thoroughly to avoid soggy pastry.
- If gluten-free puff pastry is not available, regular puff pastry can be substituted if gluten is not a concern.
- These pinwheels can be prepared ahead and refrigerated before baking; just add a couple of extra minutes to baking time if baking straight from the fridge.
- Leftovers can be stored in an airtight container in the fridge and reheated in the oven for best texture.
- For a vegan option, substitute the cheeses with vegan varieties and use a plant-based yogurt and egg replacer.
Keywords: Spinach and Feta Pinwheels, gluten-free appetizer, savory pastry, Greek feta, puff pastry, healthy snack, Mediterranean snack
