Gluten-Free Spinach and Feta Pinwheels
These gluten-free Spinach and Feta Pinwheels are buttery, flaky, and perfect for any gathering. With creamy cheese, earthy spinach, and a touch of garlic, they’re crowd-pleasers that double as comforting snacks or elegant party bites.
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.