Gluten Free Spinach & Feta Pinwheels
These gluten free spinach and feta pinwheels are savory, flaky, and perfect for snacking or entertaining. A crowd-pleasing favorite the whole family will love.
Ingredients
For the Dough
- 2 cups Gluten Free 1-to-1 Baking Flour
- 1/2 tsp Xanthan Gum (omit if flour blend contains it)
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 6 tbsp Cold Unsalted Butter, cubed
- 1/3 cup Cold Sour Cream
- 1 Large Egg
For the Filling
- 5 oz Fresh Baby Spinach
- 1 tbsp Olive Oil
- 2 cloves Garlic, minced
- 3/4 cup Crumbled Feta Cheese
- 1/4 cup Cream Cheese, softened
- 1/4 tsp Black Pepper
- 1 pinch Nutmeg
For Topping
- 1 Large Egg, beaten (for egg wash)
- 1 tbsp Sesame Seeds
Instructions
- Make the dough by combining the gluten free flour, xanthan gum, baking powder, and salt in a bowl. Add the cold cubed butter and work it in with your fingers until it looks like coarse crumbs. Stir in the sour cream and egg until a soft dough forms. Shape the dough into a flat rectangle, wrap in plastic, and refrigerate for 30 minutes.
- Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds, then add the baby spinach. Cook for 2 to 3 minutes, stirring, until the spinach is completely wilted. Transfer to a colander, press out as much liquid as possible, and let it cool.
- In a bowl, combine the cooled spinach, crumbled feta, softened cream cheese, pepper, and nutmeg. Stir until evenly mixed.
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Roll the chilled dough out between two sheets of parchment into a rectangle about 10 by 14 inches and 1/4 inch thick.
- Spread the spinach and feta filling evenly over the dough, leaving a half-inch border along one of the long edges. Starting from the opposite long edge, roll the dough up tightly into a log. Pinch the seam to seal.
- Using a very sharp edge, cut the log into slices about 1 inch thick. Place them cut side up on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with beaten egg wash and sprinkle with sesame seeds.
- Bake for 20 to 24 minutes until the pinwheels are golden brown and the pastry feels firm and flaky. Let them cool for 5 minutes on the baking sheet before serving warm.
Nutrition
Serving: 1servingCalories: 189kcalCarbohydrates: 17gProtein: 5gFat: 11g
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