Spinach Feta and Sun-Dried Tomato Pinwheels

• 8 ounces phyllo dough, thawed
• 1 cup crumbled feta cheese
• 1/2 cup chopped sun-dried tomatoes in oil, drained
• 1 cup fresh spinach, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 clove garlic, minced
• 1/2 teaspoon black pepper
• 1/2 cup olive oil, for brushing

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix feta, sun-dried tomatoes, spinach, parsley, garlic, and pepper.
3. 3 Unroll phyllo dough and cover with a damp towel.
4. 4 Brush one phyllo sheet with olive oil. Place a second sheet on top and brush again.
5. 5 Spoon a line of filling along one edge of the sheet.
6. 6 Roll up tightly into a log, then cut into 1-inch pinwheels.
7. 7 Place pinwheels on a baking sheet lined with parchment paper.
8. 8 Brush pinwheels with remaining olive oil.
9. 9 Bake for 15 minutes, until golden brown.
10. 10 Cool slightly before serving.

Equipment

• Baking sheet
• Parchment paper
• Pastry brush

Variations

• Add in some diced roasted red peppers for extra color and flavor.
• Substitute feta with goat cheese for a tangier twist.

Substitutions

• If fresh spinach isn't available, use thawed and well-drained frozen spinach.
• For a dairy-free option, replace feta with nutritional yeast for a cheesy flavor.

Pairings

• Olives and hummus
• Cucumber slices and tzatziki

Nutrition

Tips

• Keep phyllo dough covered with a damp towel to prevent drying out.
• For a richer flavor, use Kalamata olives alongside sun-dried tomatoes.

Storage

Store in an airtight container at room temperature for up to 2 days.

Freezing: Freeze unbaked pinwheels on a parchment-lined tray, transfer to a freezer bag, and bake from frozen for an extra 5 minutes. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a Greek salad.
• Pair with a light white wine like a Sauvignon Blanc.

FAQ