# Components:
→ Dough
01 - 1 sheet puff pastry (about 8.8 oz), thawed if frozen
→ Filling
02 - 5.3 oz fresh spinach, washed and chopped (or 3.5 oz frozen spinach, thawed and drained)
03 - 4.2 oz feta cheese, crumbled
04 - 1.8 oz cream cheese, softened
05 - 1 small garlic clove, minced
06 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
07 - 1 large egg, beaten (for binding and brushing)
08 - ½ teaspoon ground black pepper
09 - ¼ teaspoon ground nutmeg (optional)
10 - 1 tablespoon olive oil
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds. Add spinach and sauté until wilted, about 2 to 3 minutes for fresh or 1 minute for thawed frozen. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, combine sautéed spinach, crumbled feta, softened cream cheese, dill, black pepper, nutmeg if using, and half of the beaten egg. Mix thoroughly.
04 - Unroll puff pastry onto a lightly floured surface. Spread the spinach and cheese filling evenly over the pastry, leaving a ½ inch border along one long edge.
05 - Roll the pastry tightly from the opposite long edge to the filling border, sealing the seam with a little water.
06 - Cut the roll into 16 even spirals. Arrange them cut side up on the prepared baking sheet.
07 - Brush the tops of the pinwheels with the remaining beaten egg to achieve a golden finish.
08 - Bake in the preheated oven for 18 to 20 minutes or until puffed and golden brown.
09 - Allow the pinwheels to cool slightly before serving warm or at room temperature.
