Greek Pinwheels Recipe

4 4 5
Greek Pinwheels Recipe
Greek Pinwheels Recipe photo by Taste of Home
Publisher Photo

Greek Pinwheels Recipe

Read Reviews
4 4 5
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
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

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

  • 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
  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

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Reviews forGreek Pinwheels

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Brenda2772 User ID: 2165447 160218
Reviewed Apr. 15, 2012

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

MY REVIEW
glenny777 User ID: 534232 163389
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
lydia847 User ID: 3275793 177217
Reviewed Nov. 4, 2010

"These turned out great, very tasty"

MY REVIEW
dongreenfield User ID: 4224731 210388
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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