Spinach and Feta Puff Pastry Scrolls

Flaky, buttery and completely delicious, spinach and feta puff pastry scrolls are so easy to make and ready in just 30 minutes!

5 from 18 votes

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Course: healthy snacks

Cuisine: breads and scrolls, savoury snacks

Diet: Vegetarian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: serves

Calories: 137kcal

Cost: $10

Preheat oven to 200 degrees celsius fan forced (220 degrees if using conventional).
Line two trays with baking paper and set aside.
Place the defrosted spinach into a sieve and strain out any liquid. Use paper towel to remove any remaining moisture from the spinach.
Place the spinach, feta and parmesan cheese into a bowl and mix to combine.
If using a Thermomix: Place the spinach, feta and parmesan cheese into the TM bowl. Mix for 20 seconds on Speed 4, or until completely combined (use the spatula to assist).
Spread the mixture evenly over the defrosted pastry sheets.
Roll the pastry tightly.
Use a sharp knife to cut the pastry rolls into 9 slices.
Lay the slices (cut side up) onto the baking trays).
Brush with the lightly whisked egg and sprinkle over the sesame seeds or poppy seeds.
Bake for 15 minutes or until lightly golden and crispy.

RECIPE NOTES & TIPS:

To make sure the pinwheels stay super crispy - it’s really important to strain all of the liquid from the defrosted spinach. Spinach holds a lot of moisture and you want to squeeze it all out. The drier the spinach, the crispier the pinwheels.
Seal the edges of the pastry before cutting - this will help the scrolls hold together while baking.
Roll the pastry tightly - loosely wrapped scrolls may fall apart while baking.
If the pastry is a little soft - place the filled and rolled logs into the fridge or freezer for 10-15 minutes to firm up before cutting. Use a serrated knife to slice into even pieces.
When the pinwheels are removed from the oven - they will appear soft. Transfer them to a wire rack to crisp as they cool.
Storing - you can eat puff pasty scrolls straight from the oven (SO good!) or let them cool completely and store them in an airtight container. Keep them in the fridge for 3-4 days, or freeze for up to 3 months.
Freezing - pinwheels can be frozen un-baked, or baked. Prepare the pinwheels as per normal. To freeze un-baked pinwheels, place them in a single layer on a flat tray and freeze until solid (around an hour). Then, transfer them to a freezer-safe bag or container and freeze for 2 months. They can be baked straight from frozen, just add an extra 5 minutes to the cooking time. Freeze baked pinwheels in an airtight container for up to 3 months. Thaw in the fridge overnight before eating, hot or cold.

Reheating; Puff pastry pinwheels can be reheated in a microwave, oven or air fryer. Reheat on an oven tray at 180 C/356 F or air fryer at 160 C for around 8-10 minutes, or until heated through.