Spinach 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
Scale
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
