Spinach and Feta Pinwheels

Instructions

1. 1

   Heat olive oil in a large pan and sauté the minced garlic and diced red onion until fragrant, about 2 minutes.

   Tip: Don't let the garlic brown or it will turn bitter.

2. 2

   Add the chopped spinach to the pan and cook, stirring often, until it wilts completely and any excess moisture evaporates, roughly 5 minutes.

   Tip: Squeeze out as much liquid as possible from the spinach to prevent soggy pinwheels.

3. 3

   Remove the pan from heat and let the mixture cool slightly, then stir in the softened cream cheese, crumbled feta, sun-dried tomatoes, salt, black pepper, and nutmeg until well combined.

   Tip: The nutmeg adds a subtle warmth that complements the spinach beautifully.

4. 4

   Lay out each puff pastry sheet on a clean work surface and spread the spinach mixture evenly across it, leaving about 1 centimeter at the edges.

   Tip: Use an offset spatula or the back of a spoon to spread the filling smoothly.

5. 5

   Starting from one long side, roll each pastry sheet tightly into a log, then refrigerate for 10 minutes to firm up before slicing.

   Tip: Chilling makes the pinwheels easier to cut cleanly without the filling squishing out.

6. 6

   Using a sharp knife, slice each log into 8 equal pieces and arrange them cut side up on a parchment-lined baking tray.

   Tip: A serrated bread knife works well for cutting without deflating the pastry.

7. 7

   Bake at 200 degrees Celsius for 20 to 25 minutes until the pastry is golden brown and crispy on the edges.

   Tip: Watch for the last few minutes as ovens vary and you want them golden, not dark.

8. 8

   Allow the pinwheels to cool on the tray for 5 minutes before transferring to a serving plate.