Spinach & Feta Pinwheels with Golden-Baked Filo
Gluten-free spinach and feta pinwheels, perfect as appetizers, snacks, or brunch treats.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 pinwheels 1x
Ingredients
Scale
1 1/2 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
1 small garlic clove, minced
1/4 cup finely chopped onion (optional)
1 tablespoon olive oil
1 teaspoon dried oregano or dill (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 sheet gluten-free puff pastry or 1 batch homemade gluten-free dough
1 large egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Sauté spinach, garlic, and onion in olive oil for 2–3 minutes; season with salt, pepper, and herbs. Cool slightly.
- Roll gluten-free dough into a rectangle. Spread spinach mixture evenly, sprinkle feta on top.
- Roll dough into a log from the long side; slice into 1-inch pinwheels. Place on baking sheet and brush with egg.
- Bake 20–25 minutes until golden. Cool 5 minutes before serving.
Notes
Add roasted peppers, olives, or cream cheese for variations. Freeze unbaked for up to 2 months.