Go Back
–+ servings
Spinach and Feta Pinwheels Gluten-Free

Gluten-Free Spinach and Feta Pinwheels: Irresistibly Delicious

Try these Spinach and Feta Pinwheels Gluten-Free for a delicious and easy appetizer that's perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 pinwheels
Course: appetizers
Cuisine: Mediterranean
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pinwheels
  • 1 sheet Puff Pastry (Gluten-Free) Ensure it is chilled.
  • 2 cups Spinach Leaves Fresh and well-dried.
  • 1 cup Feta Cheese Crumble before mixing.
  • ½ cup Parmesan Cheese (Finely Grated) Can be swapped with nutritional yeast.
  • 2 tablespoons Spring Onions Finely chopped.
  • 1 large Egg (Whisked) For brushing.
For the Yogurt Dip
  • 1 cup Greek Yogurt Creamy base.
  • 1 teaspoon Lemon Zest Freshly grated.
  • 1 clove Garlic Clove (Minced) Fresh is best.
  • 1 tablespoon Extra Virgin Olive Oil High quality recommended.
  • to taste Salt and Pepper

Equipment

  • Oven
  • Baking tray
  • Parchment paper
  • Mixing bowl
  • Knife
  • Rolling Pin

Method
 

Instructions
  1. Preheat your oven to 210°C (410°F) using the fan force setting.
  2. In a large mixing bowl, combine spinach, spring onions, feta, and parmesan. Season with salt and pepper.
  3. Roll out your chilled gluten-free puff pastry to about ¼ inch thickness. Spread the filling evenly.
  4. Starting at one end, tightly roll the pastry into a log shape and slice into 2–3 cm thick pinwheels.
  5. Place the pinwheels upright on a parchment-lined tray and brush the tops with the whisked egg.
  6. Bake for 15 to 20 minutes until golden brown and puffed.
  7. Mix together Greek yogurt, lemon zest, minced garlic, and olive oil in a bowl for the dip.
  8. Serve warm with the yogurt dip.

Nutrition

Serving: 1pinwheelCalories: 190kcalCarbohydrates: 13gProtein: 6gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze unbaked for up to 3 months.

Tried this recipe?

Let us know how it was!