Ingredients
Scale
- 1 package gluten-free puff pastry
- 2 cups fresh spinach
- 4 oz cream cheese, softened
- 4 oz feta cheese, crumbled
- 1 beaten egg yolk
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Quickly wilt fresh spinach in a skillet with olive oil and minced garlic, then cool and squeeze out excess liquid.
- Mix drained spinach with cream cheese, feta, salt, pepper, and a beaten egg yolk.
- Roll out gluten-free puff pastry on parchment, spread the filling evenly leaving a 1/2-inch border, then roll tightly into a log, seam-side down.
- Chill the log for 20-30 minutes, slice into 3/4-1-inch rounds, and bake on a parchment-lined sheet at 375°F (190°C) for 12-15 minutes until puffed and golden.
Notes
Drain the spinach well to prevent soggy pinwheels. Keep pastry cold for the best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free