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These easy spinach and feta swirls turn basic items into a show-stopping starter that seems like it took forever to make. The crispy dough paired with the rich filling makes an amazing bite whether you're throwing a dinner bash or just want something fancy to munch on.
These swirls have turned into my go-to party contribution after I brought them to a Christmas get-together where they were gobbled up in seconds. Now my friends specifically ask for them whenever we hang out.
Ingredients
- Puff pastry sheets: Going gluten free works just as well and cuts down on prep time compared to homemade pastry
- Fresh spinach leaves: You've gotta get all the water out or you'll end up with soggy rolls
- Spring onions: They give a gentler onion kick that works well without taking over
- Greek feta: The real stuff brings just the right amount of saltiness and tang
- Parmesan cheese: Brings a rich savory flavor that works with the feta
- Egg wash: Gives that stunning golden look that makes them seem fancy
- Greek yogurt: For dipping, it cools your mouth after biting into the warm pastries
- Fresh lemon zest: Gives the whole dish a zingy lift
- Garlic clove: Even one small clove makes the dip taste amazing
Step-by-Step Instructions
- Mix your filling:
- Spend extra moments making sure spinach is totally dry by squeezing between paper towels several times. Mix your dried chopped spinach with cut spring onions, broken up feta, shredded parmesan and your spices until you get a mix you can spread. It should be thick enough to stick together but not so dry it falls apart.
- Layer and roll up:
- Put your puff pastry on a clean dry counter and spread filling all over it, leaving a little empty space at one edge. Start from the other side and roll it up firmly, keeping it tight as you go. When you reach the empty part, push down gently to make it stick.
- Cut and arrange:
- With a sharp knife, cut the rolled log into rounds about 2cm thick. Put each swirl on baking sheets with parchment, leaving room between them to grow. Paint the tops lightly with beaten egg to make them turn gorgeously golden while cooking.
- Cook till golden:
- Stick trays in a hot oven and bake for 20 minutes until they've puffed up big and turned golden brown. While they cook, stir up your yogurt dip ingredients and let them mingle. Let the swirls cool a bit before eating since the filling gets super hot.
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The Greek feta really makes this recipe shine. My grandma who grew up near Thessaloniki always told me good feta should break apart easily but still feel creamy when you eat it. Getting real Greek feta totally changes how these swirls taste.
Make Ahead Magic
You can get these swirls ready right up to baking and keep them in the fridge covered with plastic wrap for a day. You can also pop the uncooked rolls in the freezer for up to a month if you wrap them tight. When you want to serve them, just slice the frozen roll and bake them straight from frozen, adding about 5 more minutes to the cooking time. They're great for surprise visitors or planned parties.
Perfect Pairing Ideas
The tangy yogurt dip in this recipe is just the start. These swirls taste amazing with sweet chili sauce, tzatziki, or even basic marinara. For a full mezze spread, serve them with olives, hummus, and raw veggies. If you're having them as starters, try them with a light white wine like Sauvignon Blanc or Assyrtiko that goes well with the salty feta.
Troubleshooting Common Issues
If your pastry isn't rising well while baking, your oven probably wasn't hot enough before you put them in. Always heat it fully first and don't open the door during the first 15 minutes of cooking. If your filling seems too wet after mixing, throw in a spoon of breadcrumbs to soak up extra moisture. You can avoid soggy bottoms by putting your baking tray in the bottom third of the oven where it's hotter.
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These spinach and feta swirls will win over any crowd with their tempting flavors and flaky outside.
Frequently Asked Questions
- → Can I prepare these rolls in advance?
Absolutely! You can assemble the rolls up to the cutting step, store them in the fridge overnight, and bake them fresh. Alternatively, bake them ahead, let them cool, and reheat in a 180°C oven for a few minutes before serving.
- → What keeps the rolls from turning soggy?
Dry your spinach completely after washing. Pat it down with paper towels or squeeze out water by hand. Also, work with the pastry while it's cool but not too soft or sticky.
- → Can frozen spinach replace fresh spinach?
Yes, frozen spinach works great! Defrost it fully, then squeeze out all the water with a towel or cheesecloth. A 300g frozen pack will provide about the same amount as fresh spinach for this recipe.
- → What are some options if I don’t have feta?
Try swapping feta with goat cheese, ricotta, or drained cottage cheese! Goat cheese has a tart flavor, while ricotta or cottage cheese taste much milder.
- → How do I store leftovers?
Keep any leftover rolls in the fridge for up to 3 days in a sealed container. To reheat, warm them in a 180°C oven for a few minutes. Keep the yoghurt dip separate; it stays fresh for 2 days.
- → Can these rolls be frozen?
Yes, you can freeze them before or after cooking. For unbaked rolls, freeze them individually on a sheet, then transfer to freezer bags. They bake straight from frozen in a few extra minutes. Cooked rolls can freeze up to 3 months and reheat crisp in the oven.