Spinach and Feta Gluten-Free Pinwheels with Yoghurt Dip Recipe
Introduction
Spinach and Feta Pinwheels are a delightful gluten-free snack perfect for any occasion. Crispy, cheesy, and packed with fresh spinach, these bite-sized treats come with a tangy yoghurt dip that complements their savory flavor beautifully.
Ingredients
- 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 and pepper, to taste
- For the yoghurt dip:
- 150g Greek yoghurt
- Zest of 1 lemon
- 1 garlic clove, minced
- 2 teaspoons extra virgin olive oil
- Pinch of salt and pepper
Instructions
- Step 1: Preheat the oven to 210°C fan force and line 2 baking trays with baking paper. Ensure the spinach is dried thoroughly by squeezing out any excess liquid. In a bowl, combine the spinach, spring onions, feta, parmesan, salt, and pepper until it forms a thick paste suitable for spreading.
- Step 2: Lay a sheet of puff pastry on a flat surface and spread a quarter of the spinach mixture evenly over it, leaving a small border at the top edge. Roll the pastry into a tight spiral log and gently press the edge to seal.
- Step 3: Slice the log into 2cm thick pinwheels and arrange them on the prepared baking trays. Brush each pinwheel lightly with the whisked egg.
- Step 4: Bake in the preheated oven for 20 minutes or until golden and puffed. While baking, mix the yoghurt dip ingredients in a small bowl. Let pinwheels cool for 10 minutes before serving with the dip.
Tips & Variations
- Make sure to dry the spinach very well to prevent soggy pastry.
- You can substitute feta with goat cheese for a milder flavor.
- For added flavor, sprinkle some dried oregano or chili flakes into the filling.
- Try adding chopped sun-dried tomatoes to the spinach mixture for a tangy twist.
Storage
Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C for 5-7 minutes to crisp them back up. The yoghurt dip should be kept separately and consumed within 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these pinwheels dairy-free?
Yes, substitute the feta and parmesan with dairy-free cheese alternatives that melt well. Ensure your puff pastry is also dairy-free.
Can I prepare the pinwheels in advance?
Absolutely. You can assemble the pinwheels and store them in the fridge for a few hours before baking. For best results, bake them fresh before serving.
PrintSpinach and Feta Gluten-Free Pinwheels with Yoghurt Dip Recipe
Delicious and flaky gluten-free spinach and feta pinwheels featuring a savory filling of spinach, feta, spring onions, and parmesan, wrapped in crisp puff pastry. Served with a refreshing lemon garlic Greek yogurt dip, these pinwheels are perfect as a tasty appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 24 pinwheels (6 pinwheels per puff pastry sheet) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Pinwheels:
- 4 sheets gluten-free puff pastry (e.g., Simply Wize)
- 200g spinach leaves, washed, dried, finely chopped
- 4 spring onions, finely sliced
- 150g Greek feta cheese, crumbled
- 50g parmesan cheese, finely grated
- 1 egg, whisked (for egg wash)
- Salt, to taste
- Black pepper, to taste
Yogurt Dip:
- 150g Greek yogurt
- 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 the oven to 210°C fan force and line two baking trays with parchment paper. Thoroughly dry the spinach leaves using air drying and paper towels, then squeeze out any extra moisture. In a bowl, mix together the chopped spinach, spring onions, crumbled feta, grated parmesan, salt, and black pepper until you get a thick, spreadable paste.
- Spread and Roll: Place one sheet of gluten-free puff pastry on a flat surface. Evenly spread the spinach and cheese filling over the pastry, leaving a small border at the top edge. Firmly roll the sheet into a tight spiral log and gently press the edge to seal it.
- Slice and Brush: Using a sharp knife, slice the rolled log into approximately 2cm thick pinwheels. Arrange them spaced out on the prepared baking trays. Lightly brush each pinwheel with the whisked egg wash to give a golden finish after baking.
- Bake and Serve: Place the trays in the preheated oven and bake for about 20 minutes or until the pinwheels are golden brown and puffed. Meanwhile, prepare the yogurt dip by combining the Greek yogurt, lemon zest, minced garlic, extra virgin olive oil, and a pinch of salt and pepper in a small bowl. Once baked, allow the pinwheels to cool slightly for 10 minutes, transfer to a serving platter, and serve alongside the yogurt dip.
- Air Fryer Method: To adapt for air frying, halve the ingredient quantities. Follow steps 1-3 above. After slicing and brushing with egg wash, place the pinwheels in a single layer in an air fryer basket lined with baking paper. Cook at 200°C for 15 minutes or until golden and cooked through. Avoid overcrowding in the air fryer for even cooking.
Notes
- Ensure spinach is very well dried to prevent soggy pastry.
- You can prepare the filling in advance and refrigerate before assembling.
- For best results, do not overcrowd the air fryer basket to allow air circulation.
- Feel free to use regular puff pastry if gluten is not a concern.
- The egg wash helps create a golden, shiny crust but can be omitted for egg-free versions.
- Leftover pinwheels can be reheated in a toaster oven or air fryer to restore crispiness.
Keywords: spinach and feta pinwheels, gluten free appetizers, puff pastry snacks, Greek feta recipes, vegetarian finger food
