Description
Mediterranean pastry pinwheels are a delightful snack that bring Mediterranean flavors right to your plate with minimal effort. Packed with savory herbs, tangy cheese, and delicate pastry, these little rolls make entertaining a breeze and will definitely impress your guests.
Ingredients
Scale
Primary Ingredients:
- 3 cups all-purpose flour
- 10 ounces fresh spinach
- 4 ounces feta cheese
- 1 cup unsalted butter
- 1 medium onion
- 2 cloves garlic
Supporting Ingredients:
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes
- ½ cup Kalamata olives
- 2 tablespoons olive oil
Finishing Ingredients:
- ¾ cup ice water
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon fresh oregano
- Sesame seeds
- Everything bagel seasoning
Instructions
- Whisk 3 cups flour and 1 teaspoon salt together in a large mixing bowl, creating a soft, even base for your pastry dough.
- Drop in 2 sticks of very cold butter cubes. Use your fingertips to quickly break down the butter into small, pea-sized crumbs without warming the mixture.
- Drizzle ¾ cup ice water over the flour mixture, stirring gently until the dough barely holds together. Avoid overworking the dough to keep it tender.
- Split the dough into two equal discs, wrap them in plastic, and chill in the refrigerator for 2 hours to allow the gluten to relax.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté 1 finely chopped onion until soft, about 5 minutes.
- Add 2 minced garlic cloves to the onion and cook for 1 minute until fragrant.
- Toss 10 ounces spinach into the skillet, cooking until completely wilted, about 3-4 minutes. Drain any excess liquid.
- Mix the spinach with 4 ounces crumbled feta, ¼ cup Parmesan, 1 beaten egg, ¼ teaspoon nutmeg, salt, and pepper in a bowl.
- In another skillet, warm 2 tablespoons olive oil and briefly sauté 1 minced garlic clove.
- Combine the garlic oil with ½ cup chopped sun-dried tomatoes, ½ cup chopped Kalamata olives, 1 tablespoon oregano, ¼ cup Parmesan, salt, and pepper.
- Roll out the first dough disc on a floured surface into a 12×16 inch rectangle.
- Spread the spinach-feta mixture evenly across the dough, leaving a small border around the edges.
- Roll the dough tightly from the long side, creating a compact log. Seal the seam by pinching it closed.
- Wrap the log in plastic and refrigerate for 30 minutes. Repeat the process with the second dough disc and tomato-olive mixture.
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- Slice each chilled log into ½-inch thick rounds using a sharp knife.
- Arrange the pinwheels on the baking sheets, spacing them apart.
- Whisk 1 egg with 1 tablespoon milk to create an egg wash.
- Brush the pinwheels with egg wash and sprinkle with sesame seeds or everything bagel seasoning.
- Bake for 20-25 minutes until golden brown and crisp.
- Allow the pinwheels to cool on the baking sheets for 5 minutes before transferring to a wire rack.
- Serve warm or at room temperature with tzatziki or hummus for dipping.
Notes
- Cold butter is crucial for creating a flaky, tender pastry crust that separates into delicate layers when baked.
- Work quickly when handling the dough to prevent the butter from warming up and losing its crucial cold temperature.
- Drain the spinach thoroughly to avoid excess moisture that could make the pastry soggy and compromise the texture.
- For gluten-free adaptation, replace wheat flour with a high-quality gluten-free pastry flour blend, ensuring you add a binding agent like xanthan gum for better structure.
- Prep Time: 2 hours 30 minutes
- Cook Time: 25 minutes
- Category: Pastries
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8
- Calories: 296 kcal
- Sugar: 1 g
- Sodium: 267 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 53 mg