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Greek Pinwheels Recipe
Greek Pinwheels Recipe photo by Taste of Home

Greek Pinwheels Recipe

Read Reviews (4)
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Publisher Photo
These pinwheels taste and look so good that everyone was surprised to learn they were pretty simple to make.—Veronica Worlund, Pasco, Washington
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:20 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 20 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Greek Pinwheels in Taste of Home December/January 2009, p45

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.

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

Reviews for Greek Pinwheels(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 15, 2012

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

MY REVIEW
Reviewed Mar. 4, 2011

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.

MY REVIEW
Reviewed Nov. 4, 2010

These turned out great, very tasty

MY REVIEW
Reviewed Aug. 5, 2010

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.

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