Description
Mediterranean Pinwheels are a delightful and savory appetizer featuring a creamy blend of spinach, artichoke hearts, feta, roasted red peppers, Kalamata olives, fresh dill, and zesty lemon, all wrapped in flaky puff pastry and baked to golden perfection. This crowd-pleaser is perfect for parties or casual gatherings and offers a burst of Mediterranean flavors in every bite.
Ingredients
Scale
Filling
- 8 oz. cream cheese, softened
- 2/3 cup frozen chopped spinach, thawed, 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, 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
Dough and Toppings
- 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, thoroughly combine the softened cream cheese, well-drained chopped spinach, finely chopped artichoke hearts, crumbled feta, roasted red peppers, Kalamata olives, fresh dill, and lemon zest. Season the mixture with kosher salt and freshly ground black pepper to taste, ensuring a balanced and flavorful filling.
- Roll out and assemble the pastry. Lightly dust a clean work surface with all-purpose flour. Unfold the thawed puff pastry and gently roll it into a 15-inch by 11-inch rectangle. Spread the prepared cream cheese filling evenly over the pastry surface, leaving a 1/2-inch border around the edges. Evenly sprinkle the shredded mozzarella cheese on top of the filling. Starting from a long edge, carefully roll the pastry tightly into a log shape, then pinch the seam to seal it closed. Transfer the rolled log seam side down onto a parchment-lined baking sheet, then refrigerate for about 15 minutes to chill and firm up.
- Preheat oven and slice the pinwheels. While the dough chills, preheat your oven to 400°F (200°C). Remove the chilled roll from the refrigerator and transfer it onto a cutting board. Using a sharp knife, slice the log into 1/2-inch thick rounds. Arrange these pinwheel slices on two parchment-lined baking sheets, spacing them evenly. If any pinwheels appear misshapen from slicing, gently reshape them into rounds with your fingers. Brush the tops of each pinwheel with the lightly beaten egg wash to promote an appealing golden color during baking.
- Bake the pinwheels. Place the baking sheets in the preheated oven and bake for approximately 30 minutes. Halfway through the baking time, rotate the baking sheets front to back and swap top to bottom positions to ensure even browning. Bake until the puff pastry is puffed, golden brown, and crisp on the outside.
- Cool and serve. Once baked, transfer the pinwheels to a wire rack to cool slightly. Allow them to rest for a few minutes before serving so they retain their shape and the flavors meld perfectly. Enjoy these Mediterranean Pinwheels warm or at room temperature as a delicious appetizer or snack.
Notes
- Ensure that the spinach and artichokes are thoroughly squeezed dry to prevent excess moisture, which can make the puff pastry soggy.
- Chilling the rolled pastry log before slicing helps maintain the shape of the pinwheels and makes cutting easier.
- If puff pastry thaws too much and becomes sticky, place it back in the refrigerator to firm up slightly before rolling.
- Feel free to substitute fresh herbs like thyme or parsley for dill if preferred.
- Serve with a side of marinara or tzatziki sauce for extra flavor.
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: 8 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
