Description
Flaky, savory, and tangy, these sourdough discard spinach-feta pinwheels are a quick, delicious snack or brunch idea you can make ahead and freeze.
Ingredients
1 sheet puff pastry or crescent dough
1/2 cup sourdough discard
1 cup cooked spinach (squeezed dry)
1/2 cup crumbled feta cheese
1 clove garlic, minced (or 1/2 tsp garlic powder)
1 tbsp olive oil or melted butter
1 egg, beaten (for egg wash)
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Mix spinach, feta, garlic, olive oil, and discard in a bowl. Season lightly.
3. Roll out the puff pastry to a rectangle. Spread the filling evenly.
4. Roll the dough tightly into a log. Chill in the freezer for 10 minutes.
5. Slice into ½-inch pinwheels. Place cut-side up on the sheet.
6. Brush tops with egg wash. Bake 20–25 minutes until golden brown.
7. Cool 5 minutes before serving. Enjoy warm or at room temp.
Notes
Make ahead and freeze raw or baked. Reheat in oven to revive crispiness. Try adding sun-dried tomato or chopped olives for extra flair.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snacks, Appetizers
- Method: Baking
- Cuisine: Fusion, Mediterranean-inspired
Nutrition
- Serving Size: 2 pinwheels
- Calories: 130
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 28mg
Keywords: sourdough discard, spinach, feta, pinwheels