I am a sucker for ANY recipe that contains pesto, and when there is feta as well, there is a fair chance I will eat it all! Not only are these Spinach Pesto and Feta Pinwheels a great vegetarian snack, they are also perfect for your next party, a quiet night in watching the footy or a lunchbox snack for the kids.
I came up with this combination a few months ago when I realised just a couple of hours before a few friends were coming over that I had no options for one of my friends who is a vegetarian. Thankfully I found a couple of sheets of puff pastry stashed in the back of the freezer and I had the other ingredients on hand thanks to my love affair with Chicken, Cheese and Pesto Quesadillas while I was pregnant, and had these delicious little treats ready in no time at all.
Along with feta, these Spinach Pesto and Feta Pinwheels also contain both parmesan and mozzarella cheese, making them perfect for all of the cheese lovers out there! I love how all three of these cheeses melt together and ooze out of the top of these pinwheels just a little bit.
This recipe makes 16 pinwheels, however if you are catering for a crowd, you can easily double the recipe. These are also the perfect party food as you can make them in advance and just pop them into your freezer until you need them. When reheating, if you find they are browning too much, just put a sheet of foil over the top of the tray. I usually reheat them on 180 degrees for around 10 – 15 minutes.
Spinach Pesto and Feta Pinwheels
Ingredients
- 2 sheets of puff pastry - partially thawed
- 1/2 cup of basil pesto
- 100 g of feta cheese - crumbled
- 1/2 cup of parmesan cheese - finely grated
- 1/2 cup of mozzarella cheese - grated
- 80 g of baby spinach leaves
- 1 egg - lightly beaten
Instructions
- Preheat your oven to 200 degrees (fan forced) and line two trays with baking paper.
- Place the two sheets of puff pastry which have partially thawed, onto your kitchen bench and brush the top and bottom edges lightly with the beaten egg.
- Spread half of the pesto over each sheet of pastry, leaving a 1cm border around all of the edges.
- Sprinkle half of the crumbed feta cheese, parmesan cheese, mozzarella cheese and baby spinach leaves over each sheet of pastry.
- Carefully roll up each slice of pastry, starting at the bottom with the edge brushed with egg, and roll to enclose the filling.
- Place both of the rolled up sheets of pastry into the fridge for 15 minutes to firm.
- Remove the pastry from the fridge and cut each roll into 8 equal pieces. Place each pinwheel onto your prepared baking trays.
- Brush a little of the beaten eggs over each pinwheel
- Place the Spinach Pesto and Feta Pinwheels into the oven to cook for 12 - 15 minutes or until they are puffed and golden.
If you can’t get enough of Spinach and Feta recipes, make sure you check out my Spinach and Feta Rolls and Spinach and Three Cheese Triangles!
Lisa @ Chocolate Meets Strawberry says
Ooh, some more yummy pinwheels from your kitchen Lauren! The pesto in there sounds just delicious. You must have been glad when you realised you had something to serve up to your veggie friend after all – love that feeling of relief when everything just comes together nicely on short notice!! 🙂
Lauren says
I know, it was VERY lucky and the bonus was I discovered an awesome combination!
Sammie @ The Annoyed Thyroid says
Feta and pesto go so great together, don’t they? And I’m with you, I’m a big fan of all things pesto. I reckon these would be devoured by meat eaters and vegos alike!
Nicole @ The Builders Wife says
I really should not be reading your blog before breakfast, there is now drool all over my chin! Simple and delicious xx
Lauren says
Haha, probably not the best time!
jess says
Yum yum yum! Such an easy thing to whip up, we always have different types of cheese in the fridge.
Lauren says
They are a little too easy, I just want to make them all of the time!
Tash @ Gift Grapevine says
These look delicious Lauren! Anything with feta is a winner in my book 🙂
Lauren says
Thanks Tash, I agree!
Sarsha says
I know this is an old post but I just found it and am currently waiting for the pinwheels to come out the fridge but I am wondering can I freeze these after? 🙂
Lauren Matheson says
Hi Sarsha, you sure can freeze after baking. To re-heat, cook for 5-10 minutes at 190 degrees. You can cover with foil to stop them browning further too. Enjoy!
Terryl says
Lauren, I notice with all your reheat after freezing, (pinwheels, rolls, and triangles etc) you don’t mention thawing first. So I assume you reheat from their frozen state? Thanks
Lauren Matheson says
Hello, Yes I usually do reheat from frozen (only because I normally forget to take things out to thaw!) I pop the oven onto 190 .
Nicola Wilkins says
Please be careful saying these are veggie, in the UK, Parmesan cheese is not vegetarian, although there are vegetarian alternatives (Tesco Pecorino for example). Thanks