Let me tell you, nothing gathers folks around the kitchen island like a plate of Spinach and Feta Pinwheels, gluten-free and fresh from the oven. Whether it’s a backyard get-together or your annual holiday spread, these buttery spirals are a party trick I keep up my sleeve. They’re comforting, flaky, and just the right amount of fancy without a lick of stress. Ready to roll?
Why You’ll Love These Pinwheels
- Perfect for making ahead stress-free entertaining.
- Gluten-free and vegetarian without compromising flavor.
- They’re bite-sized crowd-pleasers for any occasion.
Gathering Your Goodies
Alright, kitchen buddy before we get messy (in the best way), let’s chat about what you’ll need and why it matters.
Gluten-Free Puff Pastry: This is our flaky base. It’s what makes these pinwheels unapologetically rich. I like Schär or Jus-Rol easy to find and easy to handle.
Fresh Baby Spinach: Gives us that earthy green pop. Sautéed just until wilted, it plays beautifully with the cheese.
Feta Cheese: Tangy and salty, this is our flavor kicker. I crumble it fresh from the block for the best punch.
Cream Cheese: This brings creaminess and binds the filling no dry centers here!
Garlic & Green Onions: They add depth and a whisper of sharpness. Don’t skip ’em.
Egg: We’re brushing the pastry edges so they seal up tight like a dream.
Let’s Roll (Literally)
Here’s how we make these little spirals of joy:
- Start by thawing your gluten-free puff pastry according to the package. Roll it out gently on a floured board.
- Sauté your spinach just until wilted. Drain and press out all that extra water no soggy pinwheels, thank you very much.
- Mix your cream cheese, feta, chopped green onions, garlic, and the drained spinach in a bowl.
- Spread the filling over the puff pastry, leaving about half an inch at one edge.
- Roll it up like a jelly roll, from the filling-covered end toward that clean edge. Press gently to seal.
- Chill the roll in the fridge for 15–20 minutes. This helps it slice clean and puff beautifully when baked.
- Slice into ½-inch rounds, place them on a parchment-lined baking sheet, and brush with beaten egg.
- Bake at 400°F for 18–20 minutes or until golden and irresistible.
Common Pitfalls (And How to Dodge Them)
Even the best of us have faced a gooey pastry disaster. Here’s what to watch out for when making Spinach and Feta Pinwheels, gluten-free style:
- Using soggy spinach: Always press out moisture spinach holds a lot!
- Warm pastry: It’ll get sticky and won’t puff well. Keep it chilled until baking.
- Overfilling: Tempting, I know, but too much filling = burst pinwheels.
From My Kitchen to Yours: Pro Tips
Let me pull up a stool and spill a few of my personal kitchen secrets for flawless pinwheels:
Use a serrated knife or dental floss to slice the chilled roll cleanly—no squished spirals here. And if you’re prepping for a gathering (or one of those long buffet-style food platters), these beauties freeze like a charm. Just pop them on a tray, flash freeze, then bag them up. Bake straight from frozen, adding a few extra minutes.
If you’re building a DIY food table with layers of color and flavor, pair these with something crunchy like salami cup appetizers or creamy like cheese spreads. That mix of textures? Magic.
Gluten-Free Spinach and Feta Pinwheels
Equipment
- Baking Sheet
- Parchment Paper
- Knife or Dental Floss
- Skillet
Ingredients
Main Ingredients
- 1 sheet gluten-free puff pastry thawed if frozen
- 4 cups fresh baby spinach sautéed and drained
- 1/2 cup feta cheese crumbled
- 1/2 cup cream cheese softened
- 2 green onions chopped
- 1 clove garlic minced
- 1 egg beaten for brushing
Instructions
- Thaw the gluten-free puff pastry according to package instructions. Roll it out gently on a floured surface.
- Sauté the spinach just until wilted. Let it cool, then press out as much moisture as possible.
- In a bowl, mix the cream cheese, feta, green onions, garlic, and drained spinach.
- Spread the mixture evenly over the rolled-out puff pastry, leaving a 1/2-inch border.
- Roll the pastry into a log, starting from the filled edge. Seal the end and chill for 15–20 minutes.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the chilled roll into 1/2-inch rounds and place on the prepared baking sheet. Brush with beaten egg.
- Bake for 18–20 minutes or until golden brown and puffed.
Notes
- These pinwheels freeze well either unbaked or baked.
- Bake straight from frozen with a few extra minutes of cook time.
- For smaller bites, cut thinner slices. Don’t skip chilling the roll; it helps with slicing and baking evenly.
Your Bonus Bite: Make it High Tea-Worthy
Hosting a high tea or afternoon garden nibble? These pinwheels bring major charm. Just trim them smaller—quarter-sized slices do the trick. Serve warm or at room temp on a tiered stand. Add mini fruit skewers and perhaps a touch of seafood flair on the side, and you’ve got yourself an elegant little lineup of vegetarian party food that whispers fancy but screams comfort.
Oh, and sprinkle a few crushed red pepper flakes if your crowd likes a little sass.
How to Serve ‘Em
You can tuck these onto your next party food appetizers platter, stack them like golden coins in your brunch buffet, or serve alongside a warm tomato soup. They hold their own but love company.
Bonus? They double as terrific catering ideas food easy to prep, even easier to wow with. Make two batches trust me on this.
FAQs
Can I make these ahead of time?
Yes, ma’am! You can prep the roll, slice it, and refrigerate the pinwheels on a tray the day before. Bake fresh just before guests arrive or warm them slightly before serving. They also freeze like champs uncooked or baked.
Can I use fresh spinach instead of frozen?
Absolutely! Just cook it down and let it cool, then squeeze out every drop of liquid. Fresh spinach adds a lighter taste and brighter green, perfect for spring spreads or fancy receitas vegetarianas.
What’s the best puff pastry brand for gluten-free baking?
Schär and Jus-Rol are dependable for gluten-free needs. Just make sure the label reads gluten-free and it contains butter for that flaky texture. No one will know it’s not traditional.
Can I make these dairy-free too?
You bet use dairy-free cream cheese and vegan feta-style cheese. The texture stays luscious and the flavor still sings. Just watch the baking time; dairy-free cheese may brown quicker.
A Bite of Final Thoughts
These Spinach and Feta Pinwheels, gluten-free are more than appetizers—they’re warm bites of nostalgia, wrapped in puff pastry and served with love. They’re the kind of thing that disappears in minutes, yet leaves folks asking, “Did you make those yourself?” (To which I always say, “Sure did.”)
If you’re looking to dig deeper into techniques or substitutions, I recommend checking out this expert guide on mastering spinach pinwheels. Trust me, every little tweak counts when it comes to building a recipe that truly shines.
