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Greek Pinwheels

 Greek Pinwheels
These pinwheels taste and look so good that everyone was surprised to learn they were pretty simple to make.—Veronica Worlund, Pasco, Washington
20 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Greek Pinwheels (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer