Spinach, Feta and Olive Pinwheels

Spinach, Feta and Olive Pinwheels

recipe from Lisa@The Cutting Edge of Ordinary

Yield 20 appetizers

I doubled the batch and got 28, this recipe is for 1 batch

1 sheet frozen puff pastry, thawed

1 tablespoon pesto

1 - 10oz package frozen spinach, thawed and squeezed dry

Fresh Feta

Chopped Black olives


Pre-heat the oven to 400. Unfold the puff pastry and roll it out just a bit on a floured surface. Spread the pesto thinly over the pasty leaving a ½ inch border. Pesto is powerful, so keep it very thin. Sprinkle with spinach, feta and olives, covering the surface within a 1/2 inch of the border. Roll up one side to the middle of the dough: roll up the other side to the middle so the two rolls meet in the center.  Pinch the seam together a bit, gently flip it over and put it in the fridge for a bit, at least a 1/2 hour to firm up before cutting. Using a serrated knife cut into ½ inch slices.


Place on a parchment lined sheet pan. Bake for 15 – 18 minutes or until puffed and golden brown. Serve warm.

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