Spinach Feta Rolls (Print Version)
# Ingredients:
→ Pinwheels
01 -
4 sheets of puff pastry (gluten-free)
02 -
200g fresh spinach, chopped finely after drying well
03 -
150g feta cheese, crumbled
04 -
4 green onions, thinly sliced
05 -
50g parmesan, grated finely
06 -
1 egg, beaten (for brushing)
07 -
A little bit of salt and pepper
→ Yoghurt Dip
08 -
150g Greek-style yoghurt
09 -
1 lemon's zest
10 -
1 garlic clove, finely minced
11 -
2 teaspoons of extra virgin olive oil
12 -
Dash of salt and pepper
# Instructions:
01 -
Set your oven to 210°C with the fan on, and line two trays with some baking paper. Pat spinach totally dry and wring out all the extra water using paper towels. Toss together spinach, feta, green onions, parmesan, salt, and pepper in a bowl until it's a smooth mixture you can spread.
02 -
On a flat surface, lay out one sheet of the pastry. Spread the mix evenly over it, but leave a narrow edge at the top. Roll the sheet into a tight log and press the edge gently to close it.
03 -
Using a sharp knife, cut the log into slices about 2cm thick. Arrange these on the lined trays with some space between them. Brush the tops with the beaten egg.
04 -
Bake for about 20 minutes in the hot oven until they puff up and turn golden. As they cook, mix all dip ingredients in a bowl. Let the pinwheels cool for 10 minutes. Serve with the dip.
05 -
To make these in an air fryer, use half the ingredients and follow steps 1 through 3. Line the air fryer basket with baking paper, place the cut pieces inside without packing them tightly, and cook at 200°C for 15 minutes, or until they're crisp and golden.
# Notes:
01 -
Squeeze every last drop of water out of the spinach to keep the pastry crisp.
02 -
You can roll and prep these ahead, then chill them before cooking.