Name: Gluten-Free Spinach Feta Pinwheels Easy Appetizer
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Approximately 12-16 pinwheels
Ingredients: 1 tablespoon olive oil; 1 medium red onion, finely chopped; 2 cloves garlic, minced; 10 ounces fresh spinach, roughly chopped; 4 ounces crumbled feta cheese; 1/4 teaspoon dried oregano; 1/4 teaspoon black pepper; 1/8 teaspoon salt; 1 sheet (about 9 ounces) gluten-free puff pastry, thawed; 1 large egg, beaten; Sesame seeds (optional)

Spinach and Feta Pinwheels, gluten-free: Prepare to be utterly captivated by these delightful little bites! If you’re searching for a truly sensational appetizer that will have your guests singin extractg your praises, look no further. These gluten-free spinach and feta pinwheels are a revelatigin extract managing to be both incredibly flavorful and satisfyingly light. What’s not to love about a perfectly flaky, golden pastry encasing a warm, savory filling of vibrant spinach and tangy, crum extractbly feta cheese? They’re the ideal addition to any party platter, brunch spread, or even just a sophisticated afternoon snack. We adore them because they strike that perfect balance between familiar comfort and exciting new taste, proving that gluten-free can be absolutely extraordinary. Get ready to impress everyone, including yourself, with this easy-to-make yet utterly impressive recipe for spinach and feta pinwheels, gluten-free style.

Ingredients:

1 tablespoon olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
10 ounces fresh spinach, roughly chopped
4 ounces crum extractbled feta cheese
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon salt (or to taste, as feta is salty)
1 sheet (about 9 ounces) gluten-free puff pastry, thawed according to package directions
1 large egg, beaten (for egg wash)
Sesame seeds (optional, for topping)

Preparing the Filling

Sautéing the Aromatics

The foundation of a flavorful filling begin extracts with gently sautéing our aromatics. Heat the olive oil in a large skillet or frying pan over medium heat. Once the oil is shimmering, add the finely chopped red onion. Cook, stirring occasionally, until the onion becomes translucent and softened, which should take about 5-7 minutes. Don’t rush this step; allowing the onion to soften releases its natural sweetness and creates a more mellow flavor profile for the pinwheels. Next, add the minced garlic to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic, as burnt garlic can impart a bitter taste.

Wilting the Spinach and Combining Flavors

Now it’s time to introduce the star of our filling: the spinach. Add the roughly chopped fresh spinach to the skillet. It might seem like a lot of spinach, but it will wilt down considerably. You can add it in batches if your skillet is crowded. Stir the spinach constantly as it wilts, which should only take about 2-3 minutes. Once the spinach is mostly wilted, remove the skillet from the heat. This is crucial to prevent overcooking the spinach and to allow the flavors to meld without becoming mushy.

Incorporating the Cheese and Seasonings

To the wilted spinach and onion mixture, add the crumbled feta cheese. The fetagin extractll begin to soften slightly from the residual heat. Gently stir to distribute the feta evenly throughout the spinach mixture. Season the filling with dried oregano, black pepper, and a pinch of salt. Remember that feta cheese is naturally salty, so it’s best to start with a small amount of salt and adjust at the end if needed. Taste a small portion of the filling (be cautious, it will be warm) and add more salt or pepper if desired. Let the filling cool completely before proceeding to the next step. This is important because a hot filling can melt the gluten-free puff pastry before it has a chance to bake properly.

Assembling the Spinach and Feta Pinwheels

Preparing the Puff Pastry

Gently unfold your thawed gluten-free puff pastry sheet onto a lightly floured surface. If the pastry is sticking, you can dust your rolling pin with a little gluten-free flour. Carefully roll out the pastry slightly to ensure it’s an even thickness, about 1/8-inch thick. Avoid overworking the dough. The goal is to create a uniform surface for even filling distribution and baking.

Spreading the Filling and Rolling

Once the spinach and feta filling has cooled completely, spoon it evenly over the surface of the rolled-out puff pastry. Leave a small border of about 1/2 inch along one of the longer edges. This border will help seal the roll. Carefully spread the filling using the back of a spoon or a spatula, making sure it’s distributed as evenly as possible. Now, starting from the longer edge that is covered with filling, carefully and tightly roll up the pastry. Try to keep the roll as compact as possible to create neat pinwheels.

Sealing and Slicing

Once the pastry is rolled up, gently press the unfilled border to seal the roll. You can lightly dampen this border with a little water to help it adhere. Now, using a sharp knife, trim off the uneven ends of the roll. Then, cut the roll into approximately 1-inch thick pinwheels. If the pinwheels lose their shape slightly during cutting, you can gently press them back into a round shape. Place the cut pinwheels onto a baking sheet lined with parchment paper, leaving some space between each one as they will expand during baking.

Baking the Pinwheels

Egg Wash and Topping

For a beautiful golden-brown finish and a slightly crispier exterior, brush the tops and sides of each spinach and feta pinwheel with the beaten large egg. This is your egg wash. If you like, you can also sprinkle a few sesame seeds over the tops of the pinwheels for added texture and visual appeal.

Baking to Golden Perfection

Preheat your oven to 400°F (200°C). Bake the pinwheels for 18-22 minutes, or until they are puffed up, golden brown, and the filling is bubbly and heated through. Keep an eye on them towards the end of the baking time, as gluten-free pastries can sometimes bake quickly. Once baked, carefully remove the baking sheet from the oven. Let the spinach and feta pinwheels cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly. They are best served warm, making them a perfect appetizer or snack.

Conclusion:

And there you have it – your delightful and easy-to-make Spinach and Feta Pinwheels, gluten-free! I hope you’ve enjoyed learning how to create these savory and satisfying treats. These pinwheels are perfect for a light lunch, a crowd-pleasing appetizer, or even a flavorful addition to your next brunch spread. The combination of tender spinach, salty feta, and the subtle tang of the sun-dried tomatoes, all wrapped up in a delicate gluten-free pastry, is truly a winner.

To serve, I recommend enjoying them warm, fresh from the oven, for the ultimate flaky experience. They also reheat beautifully, making them a great make-ahead option. For serving suggestions, consider pairing them with a light, fresh salad or a dollop of Greek yogurt for an extra creamy element. If you’re feeling adventurous, try adding a pinch of red pepper flakes to the filling for a hint of heat, or swap out the feta for crum extractbled goat cheese for a different creamy flavor profile. Don’t be afraid to experiment! I truly encourage you to give this recipe a try. It’s a fantastic way to enjoy delicious, homemade Spinach and Feta Pinwheels, gluten-free, without any of the gluten worries.

Frequently Asked Questions:

Can I make these Spinach and Feta Pinwheels ahead of time?

Absolutely! You can assemble the pinwheels, wrap them tightly in plastic wrap, and refrigerate them for up to 24 hours before baking. For longer storage, you can freeze the unbaked pinwheels on a baking sheet until firm, then transfer them to an airtight container for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.

What can I use if I don’t have sun-dried tomatoes?

If sun-dried tomatoes aren’t available or to your preference, you can omit them entirely or substitute with finely chopped Kalamata olives for a similar briny flavor. Roasted red peppers, finely diced, also make a lovely addition, offering a sweet and slightly smoky taste.