Description
These Mediterranean Pinwheels are a flavorful appetizer featuring a creamy blend of spinach, artichokes, feta, roasted red peppers, Kalamata olives, and fresh dill, all wrapped in flaky puff pastry and baked to golden perfection. They are perfect for entertaining or a delightful snack.
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
Pastry & 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 cheese
- 1 large egg, lightly beaten (for egg wash)
Instructions
- Prepare the filling: In a large bowl, combine the softened cream cheese, thawed and squeezed spinach, finely chopped artichoke hearts, crumbled feta, chopped roasted red peppers, chopped Kalamata olives, fresh dill, and lemon zest. Season the mixture with kosher salt and freshly ground black pepper to taste, mixing thoroughly until all ingredients are well incorporated.
- Assemble the puff pastry: Lightly flour a clean surface and unfold the thawed puff pastry sheet. Roll it out to form a 15″ x 11″ rectangle. Evenly spread the cream cheese filling over the puff pastry, leaving a 1/2 inch border around the edges. Sprinkle the shredded mozzarella evenly on top of the filling. Starting from one long side, carefully roll the pastry into a tight log and pinch the seam to seal it. Transfer the rolled pastry, seam side down, onto a parchment-lined baking sheet. Refrigerate for about 15 minutes to chill it and make slicing easier.
- Preheat oven and slice: Preheat your oven to 400°F (200°C). Remove the chilled roll from the refrigerator and transfer it to a cutting board. Using a sharp knife, cut the roll into 1/2 inch thick slices. Arrange the pinwheels on two parchment-lined baking sheets. If any slices are uneven or lopsided, gently pat them into a round shape with your fingers. Brush the tops of each pinwheel with the lightly beaten egg wash to promote browning during baking.
- Bake the pinwheels: Place the baking sheets in the preheated oven. Bake for about 30 minutes or until the puff pastry is golden brown and crisp. Halfway through baking, rotate the baking sheets front to back and switch top to bottom racks to ensure even baking and coloring.
- Cool and serve: Once baked, transfer the pinwheels to a wire rack to cool slightly before serving. This will help maintain their crisp texture.
Notes
- Make sure to squeeze out as much moisture as possible from the spinach and artichokes to prevent the pastry from becoming soggy.
- If puff pastry becomes too warm and sticky while working, refrigerate it briefly to keep it firm and easier to handle.
- These pinwheels can be made a day ahead and refrigerated before baking; just add a couple of extra minutes to the baking time if cold from the fridge.
- Substitute the mozzarella with another melting cheese if desired, such as provolone or Monterey Jack.
- Serve warm or at room temperature, perfect for parties or as a savory snack.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 95
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
