Greek Pinwheels

Name: Greek Pinwheels
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 20 appetizers.
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

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

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.

Nutrition Facts

1 each: 92 calories, 6g fat (2g saturated fat), 9mg cholesterol, 142mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 2g protein.

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

Reviews

My Review

Click stars to rate

Average Rating:

Brenda2772

Apr 15, 2012

Delicious. It needs the puff pastry. Do Not substitute!
glenny777

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.
lydia847

Nov 4, 2010

These turned out great, very tasty
dongreenfield

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.