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Spinach and Feta Pinwheels
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A Note from Feedfeed
This vegetarian Spinach and Feta Cheese Pinwheels recipe is the perfect savory pastry for breakfast or lunch! Flaky yeast dough is stuffed with baby spinach and feta, then rolled and baked until golden brown! Check out our Breakfast Pastries and Baked Goods feed for more inspo!
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- Recipe Card
Prep time 30mins
Cook time 20mins
Serves or Makes: 10-12 rolls
Recipe Card
For the Dough:
ingredients
- 3 cups (400 grams) all-purpose flour
- 1 tablespoon (plus 1 teaspoon) granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons (10 grams) dried yeast
- 4 tablespoons (55 grams) unsalted butter
- 3/4 cup milk
- 1 medium egg
For the Filling:
ingredients
- 1/4 cup extra virgin olive oil
- 1 cup feta cheese crumbles
- 2 cups baby spinach
- 1/4 cup pine nuts, roasted
- 2 teaspoons red chili flakes
Method
Step 1
Place all dry ingredients in a standing mixer bowl. In a small saucepan, melt the butter slowly and completely. Add the milk and remove it from the heat.
Step 2
Using a dough hook attachment and on speed #2, start mixing all the dried ingredients while adding the eggs and slowly adding the butter & milk mixture. When all combined and the mixer bowl is clean, remove the dough and place in a M sized, lightly oiled bowl and cover with cling film. Let it rise for 45min or until it doubled in size.
Step 3
Please note – when your dough is combined, please remove from the mixer. Don't keep kneading it as it'll become sticky again. If it is too sticky, add 1tbsp of flour at the time and keep working with the dough. Preferably by hand on a lightly floured surface.
Step 4
After the dough has risen, lightly dust a clean surface with all-purpose flour and start rolling the dough creating sort of a rectangle shape. Should be around 20in x 16in or a bit larger. Drizzle the olive oil and using a spatula, spread it all over the dough, leaving the edges clean.
Step 5
Evenly, lay all the spinach on top of the oiled dough and then top it with the feta cheese crumbles and roasted pine nuts. Add the red chili flakes. Starting with the long side (lengthwise), roll the dough while forcing the spinach and cheese into it until you have a roulade. Place on a tray and leave in the freezer for 15-20min.
Step 6
Remove from the freezer. On a clean surface and using a serrated knife, slice the roulade into rolls. They should be about 1.5-2inches wide each. Place in one large baking tray or split it on two. Use baking, parchment paper. Mostly important to keep space of 2.5-3inches between each so they could expend and rise.
Step 7
Lastly, whisk the egg with the 2tbsp of water and lightly brush each roll. Bake at 410ºF until golden. About 15-20min.