Description
These Mediterranean Pinwheels are a delicious and elegant appetizer featuring a flavorful mixture of cream cheese, spinach, artichokes, feta, roasted red peppers, Kalamata olives, dill, and lemon zest rolled inside flaky puff pastry and baked to golden perfection.
Ingredients
Scale
Filling
- 8 oz. cream cheese, softened
- 2/3 cup frozen chopped spinach, thawed and squeezed dry
- 1/2 cup artichoke hearts, drained, squeezed dry, finely chopped
- 1/2 cup crumbled feta cheese
- 3 Tbsp. chopped roasted red peppers, drained and patted dry
- 3 Tbsp. finely chopped fresh dill
- 3 Tbsp. pitted chopped Kalamata olives
- 3 Tbsp. finely grated lemon zest
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Pastry & Topping
- All-purpose flour, for dusting
- 1 (14-oz.) package frozen puff pastry, thawed according to package directions
- 1 cup shredded low-moisture, part-skim mozzarella cheese
- 1 large egg, lightly beaten (for egg wash)
Instructions
- Prepare the filling: In a large bowl, combine the softened cream cheese with the thawed and drained spinach, chopped artichoke hearts, crumbled feta, chopped roasted red peppers, chopped Kalamata olives, fresh dill, and grated lemon zest. Season the mixture generously with kosher salt and freshly ground black pepper, mixing well until all ingredients are evenly incorporated.
- Roll out the puff pastry: Lightly flour a clean surface and unfold the thawed puff pastry. Using a rolling pin, gently roll it out to create a 15-inch by 11-inch rectangle. Spread the prepared cream cheese filling evenly over the pastry, leaving a 1/2-inch border around the edges. Sprinkle the shredded mozzarella cheese evenly over the filling.
- Form the pinwheel log: Starting from one of the long sides, carefully roll the puff pastry into a tight log shape. Pinch the seam to seal it. Transfer the log seam side down to a parchment-lined baking sheet and refrigerate for about 15 minutes to chill and firm up.
- Preheat and slice: Preheat your oven to 400°F (200°C). Transfer the chilled log onto a cutting board and slice it into 1/2-inch thick pinwheel rounds. Arrange the pinwheels on two parchment-lined baking sheets, spacing them evenly. If any pinwheels become misshapen during slicing, gently pat them into round shapes using your fingers. Brush each pinwheel with the beaten egg to give them a beautiful golden finish when baked.
- Bake the pinwheels: Place the baking sheets in the oven and bake for about 30 minutes, rotating the baking sheets front to back and switching top to bottom halfway through the baking time to ensure even browning. Bake until the puff pastry is golden brown and crisp.
- Cool and serve: Remove the pinwheels from the oven and transfer them to a wire rack to cool slightly. Let them cool before serving to allow the flavors to meld and the pastry to set perfectly.
Notes
- Make sure the spinach and artichokes are well squeezed to avoid excess moisture which could make the puff pastry soggy.
- Using low-moisture mozzarella helps prevent too much liquid in the filling for a crispier pastry.
- You can prepare the filling in advance and refrigerate it, making assembly quicker.
- Leftover pinwheels can be reheated in a toaster oven or conventional oven for a few minutes to restore crispness.
- Feel free to substitute fresh herbs or add a pinch of crushed red pepper for a spicy kick.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 110
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
