# Components:
→ Dough
01 - 1 sheet puff pastry, thawed (approx. 9 oz)
→ 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 egg, beaten (for binding and brushing)
08 - ½ teaspoon ground black pepper
09 - ¼ teaspoon ground nutmeg (optional)
10 - 1 tablespoon olive oil
# Directions:
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 (2–3 minutes fresh, 1 minute frozen). Remove from heat and let cool slightly.
03 - Combine sautéed spinach, crumbled feta, softened cream cheese, dill, ground black pepper, nutmeg (if using), and half of the beaten egg in a bowl. Mix thoroughly.
04 - Unroll the puff pastry onto a lightly floured surface. Spread the filling evenly over the pastry, leaving a 0.4-inch border along one long edge.
05 - Roll the pastry tightly from the opposite long edge, sealing the seam with a little water. Slice the roll into 16 equal pieces.
06 - Arrange spirals cut side up on the prepared baking sheet. Brush tops with remaining beaten egg.
07 - Bake in the preheated oven for 18–20 minutes until golden and puffed.
08 - Let pinwheels cool slightly before serving warm or at room temperature.
