These delicious puff pastry pinwheels with spinach and cheese are a wonderful idea for breakfast, a light lunch or a tasty treat for the whole family. The combination of juicy spinach, Bulgarian white cheese, melted cheddar and the lovely aroma of garlic and butter transforms simple puff pastry into something truly special.

They are easy to make, with no kneading and no lengthy preparation required. Rolled up and sliced into little pinwheels, they bake until golden and crispy on the outside, with a soft, flavoursome filling inside.

Ingredients

• 1 sheet or pack of ready-rolled puff pastry (approximately 400–500g)

• 200g fresh spinach

• 150g Bulgarian white brined cheese (feta-style cheese)

• 100g cheddar cheese, grated

• 1 egg

• 1 small onion

• 2 garlic cloves

• 1 tbsp butter

• A little black pepper

• 1 tbsp vegetable oil or olive oil for frying

  
  

Method

1. Wash the spinach thoroughly and roughly chop it into smaller pieces.

2. Finely chop the onion and crush the garlic cloves.

3. Heat the butter and a little oil in a frying pan. Add the onion and cook gently for a few minutes until softened.

4. Add the garlic and stir briefly before adding the spinach.

5. Cook until the spinach has wilted and any excess liquid has evaporated. Leave the filling to cool completely.

6. In a separate bowl, crumble the white cheese and mix it with the grated cheddar.

7. Beat the egg and stir it into the cooled spinach mixture, keeping a little aside for brushing the pastries.

8. Lay the puff pastry out on a clean work surface. Roll it out slightly if needed.

9. Spread the spinach mixture evenly over the pastry.

10. Sprinkle the cheese mixture evenly over the top.

11. Carefully roll the pastry into a firm log.

12. Cut the roll into slices approximately 2–3cm thick.

13. Arrange the pinwheels on a baking tray lined with baking paper, leaving a little space between each one.

14. Brush the tops with the remaining beaten egg.

15. Bake in a preheated oven at 200°C (180°C fan) for approximately 20–25 minutes, until golden brown and beautifully crispy.

    
    

My Kitchen Tip

The most important thing is to make sure the spinach has cooled completely and that any excess liquid has been removed before spreading it over the puff pastry. This will help the pinwheels bake evenly and keep their lovely crispy texture.

For an even richer flavour, you can add a little extra cheddar or a pinch of freshly ground black pepper.

Serving Suggestions

Serve the pinwheels warm, while the cheese is still melted and the puff pastry is beautifully golden and crispy. They go wonderfully with a glass of ayran, natural yoghurt or a fresh salad.

Easy to make, full of flavour and simply irresistible – a homemade treat the whole family will love!