Mediterranean Pastry Pinwheels: A Delicious & Easy Recipe

Mediterranean Pastry Pinwheels: Prepare to embark on a culinary journey to the sun-kissed shores of the Mediterranean with a recipe that’s as delightful to make as it is to devour! Imagine flaky, golden pastry swirling around a vibrant filling bursting with the flavors of olives, feta, sun-dried tomatoes, and fragrant herbs. These aren’t just appetizers; they’re tiny edible vacations!

While the exact origins of pinwheel pastries are debated, the concept of layering dough with savory fillings has deep roots in Mediterranean cuisine. Think of the countless variations of stuffed breads and savory pies found throughout Greece, Italy, and beyond. These Mediterranean Pastry Pinwheels draw inspiration from those traditions, offering a modern and convenient twist on classic flavors.

What makes these pinwheels so irresistible? It’s the perfect harmony of textures and tastes. The crisp, buttery pastry gives way to a soft, flavorful filling that’s both savory and slightly tangy. They’re incredibly versatile, perfect for parties, potlucks, or even a sophisticated snack. Plus, they can be made ahead of time, making them a stress-free option for entertaining. Get ready to impress your friends and family with these little bites of Mediterranean sunshine!

Ingredients:

• For the Dough:
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
• ¾ cup ice water
• For the Spinach and Feta Filling:
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, washed and roughly chopped
• 4 ounces feta cheese, crumbled
• ¼ cup grated Parmesan cheese
• 1 large egg, lightly beaten
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• For the Sun-Dried Tomato and Olive Filling:
• ½ cup sun-dried tomatoes, oil-packed, drained and chopped
• ½ cup Kalamata olives, pitted and chopped
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon fresh oregano, chopped
• ¼ cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• For the Egg Wash:
• 1 large egg, lightly beaten
• 1 tablespoon milk or water
• Optional Toppings:
• Sesame seeds
• Everything bagel seasoning

Preparing the Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to work quickly so the butter stays cold. Small pieces of butter are crucial for creating flaky layers in the pastry.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough pastry. The dough should be slightly shaggy but not sticky.
4. Form and Chill the Dough: Divide the dough in half. Gently flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling period is essential for relaxing the gluten and allowing the butter to firm up, which will contribute to the flakiness of the pastry.

Preparing the Spinach and Feta Filling:

1. Sauté the Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
2. Wilt the Spinach: Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes. You may need to do this in batches if your skillet isn’t large enough. Once the spinach is wilted, remove the skillet from the heat and drain any excess liquid. You can press the spinach with the back of a spoon to remove the liquid.
3. Combine Filling Ingredients: In a medium bowl, combine the wilted spinach mixture, crumbled feta cheese, grated Parmesan cheese, beaten egg, and ground nutmeg. Season with salt and freshly ground black pepper to taste. Mix well to ensure all ingredients are evenly distributed.

Preparing the Sun-Dried Tomato and Olive Filling:

1. Sauté the Garlic: Heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn the garlic.
2. Combine Filling Ingredients: In a medium bowl, combine the sautéed garlic and olive oil, chopped sun-dried tomatoes, chopped Kalamata olives, chopped fresh oregano, and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Mix well to ensure all ingredients are evenly distributed.

Assembling the Pinwheels:

1. Roll Out the First Dough Disc: On a lightly floured surface, roll out one of the chilled dough discs into a large rectangle, about 12×16 inches. The dough should be thin but not so thin that it tears easily.
2. Spread the Spinach and Feta Filling: Evenly spread the spinach and feta filling over the rolled-out dough, leaving a small border along the edges.
3. Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log. Pinch the seam to seal it.
4. Chill the Log: Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes to firm up. This will make it easier to slice.
5. Repeat with the Second Dough Disc and Sun-Dried Tomato Filling: Repeat steps 1-4 with the second dough disc and the sun-dried tomato and olive filling.
6. Preheat the Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
7. Slice the Logs: Remove the chilled logs from the refrigerator. Using a sharp knife, slice each log into ½-inch thick rounds.
8. Arrange on Baking Sheets: Place the pinwheels on the prepared baking sheets, leaving some space between each one.
9. Prepare the Egg Wash: In a small bowl, whisk together the egg and milk (or water) to create the egg wash.
10. Brush with Egg Wash: Brush the tops of the pinwheels with the egg wash. This will give them a golden-brown color and a slight sheen.
11. Add Toppings (Optional): Sprinkle the pinwheels with sesame seeds or everything bagel seasoning, if desired.

Baking the Pinwheels:

1. Bake: Bake the pinwheels in the preheated oven for 20-25 minutes, or until they are golden brown and the pastry is cooked through.
2. Cool: Remove the baking sheets from the oven and let the pinwheels cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Serving Suggestions:

These Mediterranean pastry pinwheels are delicious served warm or at room temperature. They make a great appetizer, snack, or addition to a brunch spread. You can also serve them with a side of tzatziki sauce or hummus for dipping.

Conclusion:

And there you have it! These Mediterranean Pastry Pinwheels are truly a must-try recipe, and I’m confident they’ll become a new favorite in your household. The flaky, buttery pastry combined with the savory, vibrant filling is an absolute explosion of flavor that’s both satisfying and surprisingly easy to create. Seriously, don’t let the “pastry” part intimidate you; this recipe is incredibly forgiving and perfect for bakers of all skill levels. Why are these pinwheels so special? Well, beyond the incredible taste, they’re incredibly versatile. They’re perfect as a show-stopping appetizer for your next gathering, a delightful addition to a brunch spread, or even a satisfying light lunch paired with a fresh salad. Imagine serving these warm, golden pinwheels at your next party – your guests will be begging you for the recipe! But the versatility doesn’t stop there! Feel free to get creative with the filling. While I’ve shared my go-to Mediterranean combination, the possibilities are endless.

Serving Suggestions and Variations:

* Dip it! Serve with a side of creamy tzatziki sauce, hummus, or even a simple lemon-herb aioli for dipping. * Spice it up! Add a pinch of red pepper flakes to the filling for a little kick. * Cheese, please! Experiment with different cheeses. Feta is classic, but crumbled goat cheese or even a sharp provolone would be delicious. * Veggie boost! Add more vegetables to the filling. Roasted red peppers, artichoke hearts, or sun-dried tomatoes would all be fantastic additions. * Meat lovers! For a heartier pinwheel, add cooked and crumbled Italian sausage or prosciutto to the filling. * Sweet and Savory: A drizzle of honey after baking can add a delightful sweet and savory element. These Mediterranean Pastry Pinwheels are also fantastic for meal prepping. You can assemble them ahead of time and store them in the refrigerator until you’re ready to bake. This makes them perfect for busy weeknights or when you’re expecting guests. You can even freeze the unbaked pinwheels for longer storage. Just thaw them in the refrigerator overnight before baking. I truly believe that this recipe is a winner. It’s easy, delicious, and incredibly adaptable to your own tastes and preferences. The combination of flaky pastry and flavorful filling is simply irresistible. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create some culinary magic! I’m so excited for you to try this recipe and experience the joy of homemade Mediterranean Pastry Pinwheels. And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos and comments with me – I can’t wait to see your creations and hear your feedback. Happy baking! Let me know what you think of this recipe and if you have any questions. I’m always happy to help!

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