Pumpkin and Spinach Puff Pastry Pinwheels

Pinwheels on a plate next to a knife and tea towel.

Pumpkin and Spinach Puff Pastry Pinwheels

These easy Pumpkin Pinwheels are rolled up and filled with roasted pumpkin, spinach and feta cheese. Perfect for parties or a healthy snack!

Course Appetizer

Cuisine American

Prep Time 25

Cook Time 1

Total Time 1 25

Servings pinwheels

Calories 174kcal

Author Samantha Pickthall

Ingredients

500 g (17.7 oz) butternut pumpkin, skin removed & chopped into small chunks
1 Tbsp extra virgin olive oil
2 sheets frozen puff pastry, thawed
2 cups loosely packed fresh spinach leaves, roughly chopped
1 Tbsp dried Italian seasoning
Salt & pepper, to season
1 cup feta cheese, crumbled

US Customary - Metric

Instructions

Preheat Oven: Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper and set aside.
Prepare Pumpkin: First, remove the skin and seeds of the pumpkin. Then, cut the pumpkin into small chunks.
Cook Pumpkin: Place chopped pumpkin on a baking pan. Drizzle with the olive oil and toss to coat. Roast for 25-30 minutes or until tender. Remove and allow to cool for 20 minutes.
Prepare Filling: While the pumpkin cools, thaw the pastry. In a high-speed food processor, combine cooled pumpkin, spinach, Italian seasoning, and season with salt and pepper. Blend until mostly smooth with some small chunks remaining.
Assemble: On a large chopping board, lay out one sheet of thawed pastry. Spread half of the pumpkin mixture evenly to the edges. Sprinkle half of the crumbled feta over the top.
Roll and Cut: Roll the pastry tightly from one edge to form a log. Slice into pinwheels about 1-inch (2cm-3cm) wide. Place on the prepared baking sheet.
Repeat: Repeat the filling and rolling process with the second sheet of pastry.
Bake: Bake for 25-35 minutes or until the pinwheels are puffed and golden.
Serve: Enjoy straight from the oven!

Notes

Store: Keep any leftover pinwheels in an airtight container in the refrigerator. They will stay fresh for up to 3 days.

Reheat: To enjoy leftovers, reheat them in an oven at 180°C (350°F) until warmed through, about 5-10 minutes, to help them regain their crisp texture.

Freeze: For longer storage, freeze the assembled pinwheels on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be baked straight from the freezer, just add a few extra minutes to the cooking time.

Nutrition