Description
These Spanakopita Puff Pastry Swirls are a flaky, cheesy, and savory Greek-inspired appetizer that’s perfect for parties, brunches, or snacking! Filled with spinach, feta, mozzarella, and fresh dill, these easy puff pastry pinwheels bring all the flavors of traditional spanakopita with a simple twist.
Ingredients
Scale
- 1 tbsp olive oil
- 8 oz baby spinach, roughly chopped
- 2 scallions, chopped
- Salt & pepper (to taste)
- 7 oz feta cheese, crumbled
- 3/4 cup shredded mozzarella cheese
- 2 tbsp fresh dill, chopped
- 1/2 tsp garlic powder
- 1 puff pastry sheet, defrosted
- 1 egg + 1 tbsp water, lightly beaten
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- In a skillet over medium heat, heat olive oil and sauté scallions for 1 minute. Add chopped spinach, season with salt & pepper, and cook until wilted. Transfer to a plate, drain, and pat dry to remove excess liquid.
- In a large bowl, mix spinach mixture with feta, mozzarella, dill, and garlic powder until combined.
- Lightly flour a flat surface and roll out the puff pastry to smooth the edges. Brush with egg wash.
- Evenly spread the spinach-cheese mixture over the puff pastry.
- Starting from one short side, roll up the dough tightly like a cinnamon roll. Slice into 1-inch swirls and place on the baking sheet.
- Brush pastry edges with remaining egg wash and bake for 20 minutes, or until golden brown.
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- Let cool for 5 minutes before serving. Enjoy!
Notes
- Make-ahead tip: Assemble the rolls, cover, and refrigerate for up to 12 hours before baking.
- Dipping sauce: Serve with tzatziki or Greek yogurt for extra flavor!
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- Storage: Store leftovers in an airtight container and reheat at 350°F for 5-7 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 0g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg