1. How do I prevent my pinwheels from getting soggy on the bottom?

The most crucial step is to make sure your spinach is as dry as humanly possible. Any excess water will release during baking and turn the bottom of your puff pastry soggy. Squeeze the chopped spinach in multiple paper towels until no more liquid comes out.

2. Can I make these ahead of time?

Yes! You can prepare the filling and assemble the logs, then wrap them tightly in plastic wrap and store them in the refrigerator for up to 24 hours. When you're ready to serve, simply slice the cold log, brush with egg wash, and bake as directed. You can also freeze the whole, uncut log for up to a month.

3. My gluten-free puff pastry keeps cracking. Any tips?

Gluten-free puff pastry can be more delicate than its wheat-based counterpart. Make sure it is thawed correctly according to the package directions—usually in the refrigerator, not on the counter. Work with it while it is still cold but pliable. If it cracks a little as you roll, use your fingers to gently press the seam back together.

Gluten Free Spinach And Feta Pinwheels: Ultimate Happy Hack

Name: Gluten Free Spinach And Feta Pinwheels: Ultimate Happy Hack
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek-Inspired
Ingredients: 4 sheets gluten-free puff pastry; 200g spinach leaves, washed, dried well, and finely chopped; 4 spring onions, finely sliced; 150g Greek feta, crumbled; 50g parmesan cheese, finely grated; 1 egg, whisked; Salt and pepper to taste; 150g Greek yoghurt; 1 zest of a lemon; 1 garlic clove, minced; 2 teaspoons extra virgin olive oil; Pinch of salt and pepper

Description

The easiest Gluten-Free Spinach and Feta Pinwheels! This simple appetizer recipe uses store-bought gluten-free puff pastry for a quick, flaky, and incredibly savory snack. Perfect for parties, they’re baked to golden perfection in just 20 minutes.

Ingredients

Scale

For the Pinwheels:

4 sheets gluten-free puff pastry

200g spinach leaves, washed, dried well, and finely chopped

4 spring onions, finely sliced

150g Greek feta, crumbled

50g parmesan cheese, finely grated

1 egg, whisked

Salt and pepper to taste

For the Yoghurt Dip:

150g Greek yoghurt

1 zest of a lemon

1 garlic clove, minced

2 teaspoons extra virgin olive oil

Pinch of salt and pepper

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Instructions

1. Preheat the oven to 210°C (410°F) fan force. Line two baking trays with parchment paper.

2. Ensure the spinach is extremely dry. In a bowl, combine the finely chopped spinach, spring onion, feta, parmesan, salt, and pepper until it forms a thick paste.

3. Place a puff pastry sheet on a flat surface. Spread the filling evenly over the pastry, leaving a small border at the top edge.

4. Roll it into a tight log and gently press the edge to seal.

5. Slice the log into 2cm (¾-inch) thick pinwheels. Place them spread out on the baking trays.

6. Lightly brush the tops and sides of each pinwheel with the whisked egg wash.

7. Bake for 20 minutes, or until golden brown and puffed up.

8. While baking, combine all the ingredients for the yogurt dip in a small bowl.

9. Let the pinwheels cool for 10 minutes before serving with the dipping sauce.

Notes

Dry Spinach is Key: For the flakiest, crispiest pinwheels, your spinach must be completely dry before mixing it into the filling.

Air Fryer Method: To air fry, cook the pinwheels in a single layer at 200°C (400°F) for about 15 minutes, until golden.

Make Ahead: You can prepare the logs ahead of time and refrigerate for up to 24 hours before slicing and baking.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer, Snack
Method: Baking, Air Frying
Cuisine: Greek-Inspired, American

Nutrition

Serving Size: 2 pinwheels
Calories: 180
Sugar: 2g
Sodium: 250mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg