Crispy Spinach and Feta Puff Pastry Pinwheels

Spinach, feta cheese, and puff pastry are a combination that's hard to resist. The pastry turns beautifully golden and crisp in the oven, the cheeses melt into a rich, savory filling, and the spinach adds flavor and color. Best of all, there's no need to prepare dough from scratch or spend hours in the kitchen. With store-bought puff pastry and a few simple ingredients, you can make delicious individual pastries that look and taste like they came straight from a bakery.

The secret to getting them just right? Squeeze as much moisture as possible from the spinach and keep the puff pastry cold before baking.

Ingredients (Makes 12–15 Pinwheels)

• 1 package puff pastry, chilled or thawed in the refrigerator

• 14 oz. (400 g) fresh spinach leaves, or frozen spinach, thawed and thoroughly squeezed

• 7 oz. (200 g) feta or Bulgarian cheese, crumbled

• 3.5 oz. (100 g) yellow cheese or kashkaval, grated

• ½ container white cheese, ricotta, or sour cream

• 1 egg, for the filling

• 1 egg, beaten, for brushing

• ¼ teaspoon ground nutmeg

• A pinch of ground black pepper

• Sesame seeds or nigella seeds, for sprinkling

Instructions

1. Prepare the spinach: If using fresh spinach, blanch it in boiling water for about one minute, then transfer it to cold water and drain. Squeeze out as much liquid as possible and chop finely. If using frozen spinach, thaw it completely and squeeze thoroughly to remove excess moisture.

2. Make the filling: In a bowl, combine the spinach, feta, grated cheese, white cheese or ricotta, egg, nutmeg, and black pepper. Mix until evenly combined. There's usually no need to add salt, as the feta is already salty.

3. Fill and roll the pastry: Unroll the puff pastry onto a clean work surface and spread the filling evenly over the dough, leaving a narrow border around the edges. Carefully roll the pastry into a tight log.

4. Slice the pinwheels: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Cut the pastry log into slices about 1 inch (2–3 cm) thick. Arrange them on the prepared baking sheet with the cut sides facing up, leaving a little space between each one.

5. Brush and bake: Brush the pinwheels with beaten egg and sprinkle with sesame or nigella seeds. Bake for approximately 30 minutes, or until the pastries are puffed, golden brown, and crisp on the bottom. Baking time may vary depending on your oven and the size of the pinwheels.

3 Tips for Perfect Spinach and Feta Pinwheels

1. Remove as much moisture as possible. Spinach holds a surprising amount of water, which can make the pastry soggy. Squeezing it thoroughly helps keep the filling firm and the pastry crisp.

2. Keep the pastry cold. Puff pastry bakes best when it's chilled. If the dough becomes too soft while you're working, refrigerate the rolled log for about 15 minutes before slicing.

3. Customize the filling. For extra flavor, try adding a little sautéed and cooled onion, toasted pine nuts, or your favorite fresh herbs.

Serve the pinwheels warm from the oven, while the pastry is crisp and flaky and the filling is soft and creamy. They're delicious alongside a fresh vegetable salad and make a wonderful addition to a dairy brunch, family dinner, or gathering with friends.