Spinach And Red Pepper Pinwheels Recipe

Prepare the spinach

Heat a large skillet over medium. Add 1 tbsp olive oil. When hot, add the fresh spinach in batches, stirring until wilted (about 2–3 minutes per batch). Transfer wilted spinach to a fine mesh sieve or colander, press gently to remove excess liquid, then chop coarsely. Measure out and set aside so you have about 3 packed cups of chopped, cooked spinach (roughly 6 cups fresh before wilting).

Cook red pepper and garlic

Thinly dice the red bell pepper so it measures about 1 cup. In the same skillet over medium heat, add a touch more oil if needed and sauté the diced red pepper for 3–4 minutes until softened. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Combine cheeses and seasonings

In a medium bowl, combine 8 oz softened cream cheese, 1 cup grated Parmesan, and 1 cup crumbled feta. Add 1 tsp salt, 1 tsp black pepper, 1 tsp lemon zest, 1 tsp lemon juice, and 1 tsp red pepper flakes if using. Mix until smooth and cohesive.

Finish filling

Fold the cooled sautéed red pepper and the drained, chopped spinach into the cheese mixture. Taste and adjust seasoning if needed. The filling should be moist but not runny; if it's too wet, squeeze a bit more liquid from the spinach or fold in an extra tablespoon of grated Parmesan to firm it.

Prepare pastry

Remove puff pastry sheets from the refrigerator and let sit for 15 minutes if very cold (they should be pliable but still cool). Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust a clean work surface with 2 tbsp flour and unfold one pastry sheet into a roughly rectangular shape.

Spread filling

With a spatula, evenly spread half of the spinach and red pepper filling over the pastry sheet, leaving a 1/2-inch border along one long edge. Repeat with the second sheet and remaining filling. If your pastry sheets are very large, you can trim to create even rectangles (about 10 x 12 inches) for easier rolling.

Roll into logs

Starting from the long side opposite the 1/2-inch border, gently but tightly roll each pastry sheet into a log, using the border to seal the seam (moisten the border with a little water if needed). Pinch the ends to seal. Place the logs seam-side down and chill in the refrigerator for 15–20 minutes to firm (this makes slicing neater).

Slice pinwheels

Beat 1 large egg with 1 tsp cold water to make an egg wash. Using a sharp serrated knife (or dental floss for cleaner cuts), slice each chilled log into 1/2- to 3/4-inch thick rounds to make pinwheels. Arrange pinwheels on the prepared baking sheet about 1 inch apart, seam-side down so the spiral stays closed. Brush tops lightly with egg wash and sprinkle sesame or nigella seeds if using.

Bake

Bake in the preheated 400°F (200°C) oven for 12–18 minutes, rotating the pan halfway, until the pastry is puffed and golden brown and the filling is heated through. Smaller pinwheels may be done around 12 minutes; larger ones may take up to 18 minutes. If bottoms brown too quickly, lower the oven to 375°F (190°C) and continue baking until done.

Cool and serve

Remove from oven and let pinwheels cool on the pan for 5 minutes, then transfer to a wire rack for 5 more minutes. Serve warm or at room temperature. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven for 6–8 minutes to refresh the pastry.