Spanakopita Puff Pastry Swirls
These puff pastry swirls are so simple to make and beyond perfect to serve at your next get together or for the upcoming holidays. Literally they come together in no time and they always leave my guests speechless.
You can choose to saute your baby spinach and scallions or skip the step and just use frozen spinach. Make sure to defrost it and ring out any liquids. Add that to your cheeses, scallions and dill in a bowl and mix to incorporate. Once your puff pastry is rolled out a bit on the edges simply brush it entirely with the egg wash.
Sprinkle on the spinach and cheese mixture evenly all the way to the edges of the sheet and roll up as you would cinnamon rolls. Use a knife or pastry slicer to cut the roll up. Transfer each piece to your baking sheet and brush the outer edges of each roll with the remaining egg wash. Bake until golden and enjoy!
Thank you for swinging by Hungry Happens! If you create this dish or any other from our website, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Spanakopita Puff Pastry Swirls
Ingredients
- 1 tbs olive oil
- 8 oz baby spinach, rough chop
- 2 scallions, chopped
- salt and pepper to taste
- 7 oz feta cheese, crumbled
- 3/4 cup shredded mozzarella cheese
- 2 tbs dill, chopped
- 1/2 tsp garlic powder
- 1 puff pastry sheet, defrosted
- 1 egg + 1 tbs water, lightly beaten
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- In a skillet, heat your olive oil on medium and saute your scallions for 1 minute. Add in the baby spinach and season wtih salt and pepper to taste. Once mostly wilted remove and transfer to plate to drain and pat dry to remove the liquids.
- In a large bowl, mix your spinach mixture with the feta, mozzarella, dill and garlic powder.
- Sprinkle some flour on a clean flat surface. Roll out the puff pastry a little to flatten the edges. Brush the entire surface with the egg mixture. Sprinkle the entire surface evenly with your spinach-cheese mixture. Start rolling up one short side of the rectangle like you would for cinnamon rolls. Slice the dough into 1 inch rolls and transfer to your baking sheet. Brush the roll's puff pastry sides with the remaining egg wash and bake for 20 minutes or until golden brown.
Notes
Looking for more?
So good. I make it all the time and everyone loves them. I always have some in the freezer
HI Marilyn, glad its a hit with everyone! Thanks for the kind rating too!
it would be nice if you would leave the macros as a part of the recipe….
As a kind suggestion, you can look it up yourself… just Google it! 🙂
I’ve made these several times now. My family went crazy over them. They are so delicious. One of my favs now for sure!
I brought these to a work party and they were all everyone talked about! Huge hit!
They are awesome!!
Unfortunately, the feta cheese here is too wet and my filling was too creamy but they are exactly like I have imagined!
Thank you!
I accidentally bought phyllo dough so they don’t look so pretty, but the flavor is there! Delicious. I added a bit of minced fresh garlic in while sauteeing the onions and it’s fantastic! Will make again with puff pastry
Hi Ashley, sounds delicious and I’m glad you saved the recipe! Thank you for the kind feedback too!
I’ve made these twice and they were delicious! Much simpler and quicker than wrapping phyllo pastry triangles. I’ll be making them again for Christmas Eve appetizer night!
Hi Bobbi, these are definitely simpler than the tiropitakia! Thanks for the positive feedback!
To what dimensions do we roll out the puff pastry sheet?
If using phyllo dough, how many sheets would you suggest stacking for a roll?
want to make these for this evening. when should I start making these to bring to a family at 6pm.
Can these be made somehow into a smaller mini bite? or cut after baked?
Hi Heidi, yes you can cut them after you bake them!
My girls loved them👍👍👍
So happy they were enjoyed by the kids! Thanks for trying them!
I absolutely love Spanakopita (and Greek food in general) but didn’t have the time to make the traditional filo version so gave these little beauties a whirl. I was not disappointed and neither were my guests. Quick, easy and delicious. Thank you for an amazing recipe!
Hi Paula, That’s awesome! Glad they were well received by everyone! Cheers!
Can these be prepped and kept in fridge a few hours before baking?
Absolutely – I do that all the time!
I accidentally bought phyllo dough instead of puff pastry. However, they turned out beautiful with by wrapping it n extra pieces. They’re delicious and make the kitchen smell wonderful!
Hi Marla, that sounds awesome! Thanks for sharing the feedback!
Very flavourful and easy to make!
Are these still yummy at room temperature?
yes yes yes!