Description
Flaky, savory spirals filled with fresh spinach and tangy feta cheese, perfect for any gathering.
Ingredients
Scale
- 1 tube refrigerated crescent roll dough (8 oz / ~226 g)
- 4 oz (113 g) cream cheese, softened
- 1/2 cup (75 g) crumbled feta cheese
- 1 cup fresh spinach, packed and finely chopped (about 30–40 g)
- 1 small garlic clove, minced
- 1 tablespoon olive oil (for sautéing spinach)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt (optional)
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped spinach and sauté just until wilted, about 1–2 minutes. Remove from heat and let cool slightly.
- In a medium bowl, combine the softened cream cheese, crumbled feta, sautéed spinach, black pepper, and a small pinch of salt if desired. Mix until evenly distributed.
- Unroll the crescent dough onto a lightly floured surface and gently press seams together to form a roughly rectangular sheet (about 12 x 9 inches).
- Spread the spinach-feta mixture evenly across the dough, leaving a 1/4-inch border at the far edge.
- Starting at the short edge nearest you, roll the dough tightly into a log, sealing the seam by pinching the dough together.
- Use a sharp knife to slice the log into 12 even slices (about 3/4 inch thick), and arrange the pinwheels cut-side up on the prepared baking sheet.
- Brush the tops lightly with beaten egg to encourage golden color.
- Bake in the preheated oven for 15–18 minutes, until puffed and golden brown. Rotate the pan halfway through baking for even color.
- Remove from the oven and let cool for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
For a lighter version, substitute low-fat cream cheese and reduced-fat feta. Ensure spinach is well-drained to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 pinwheels
- Calories: 250
- Sugar: 2g
- Sodium: 675mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg