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Greek Pinwheels Recipe

Greek Pinwheels Recipe photo by Taste of Home

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These pinwheels taste and look so good that everyone was surprised to learn they were pretty simple to make.—Veronica Worlund, Pasco, Washington

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Greek Pinwheels Recipe

Prep/Total Time: 30 min.

Yield: 20 Servings

20 10 30

Ingredients

1 sheet frozen puff pastry, thawed
1 tablespoon beaten egg
3/4 teaspoon water
1/2 cup cream cheese, softened
1/3 cup marinated quartered artichoke hearts, drained and finely chopped
1/4 cup crumbled feta cheese
1 tablespoon finely chopped drained oil-packed sun-dried tomatoes
3 Greek olives, finely chopped
1 teaspoon Greek seasoning

Directions

Unfold puff pastry. Whisk egg and water; brush over pastry. Combine the remaining ingredients; spread over pastry to within 1/2 in. of edges. Roll up jelly-roll style. Cut into twenty 1/2-in. slices.
Place 2 in. apart on greased baking sheets. Bake at 425° for 9-11 minutes or until puffed and golden brown. Serve warm. Yield: 20 appetizers.

Nutritional Facts 1 appetizer equals 92 calories, 6 g fat (2 g saturated fat), 9 mg cholesterol, 142 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Greek Pinwheels in Taste of Home December/January 2009, p45

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Greek Pinwheels

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Reviewed on Apr. 15, 2012 by Brenda2772

Delicious. It needs the puff pastry. Do Not substitute!

Reviewed on Mar. 04, 2011 by glenny777

OMW these are fabulous, so easy my husband made them and brought them into work....everyone loved them and 20 went way to fast....double this batch as they will want more.

Reviewed on Nov. 04, 2010 by lydia847

These turned out great, very tasty

Reviewed on Aug. 05, 2010 by dongreenfield

I would make this again - except I would be very careful about which pastry dough to use. the pastry dough tasted like paper - was terrible; however, the actual spread itself tasted good so I would make this again and will re-rate if it comes out better.