One of the most iconic Greek food combinations is spinach and feta, which most people experience in the famous Greek “spanakopita”. The real spinach pie is a bit complicated and time-consuming to make, but thanks to Elli & Manos’ Spinach and Feta Greek Flavor Burst, you can enjoy a similar taste in this easy appetizer recipe.
1 package (17.25 oz) frozen puff pastry
1 egg, lightly beaten
Thaw both of the puff pastry rolls to room temperature.
Pre-heat your oven to 375ºF.
Line two baking sheets with parchment paper or use a non-stick baking sheet.
Lightly flour your working surface and lay out each sheet of pastry (it should be a 10”x12” rectangle).
Spread half of the Spinach and Feta jar on each sheet, leaving about an inch of space from the edge of the long side of the rectangle.
Starting from that long side, roll up each pastry into a log.
If you’re in a hurry, immediately cut 3/4” slices with a very sharp knife and lay them on a baking sheet (you should get about 12 slices per roll); if you have a little time, pop the logs into your freezer for about 20 minutes to make slicing easier.
Place the slices on to your baking sheet and brush with the lightly beaten egg.
Bake for 18-20 minutes or until golden brown.
Let your pinwheels cool a little and enjoy!
Elli & Manos’s Spinach and Feta Greek Flavor Burst has a great flavor, thanks to the high concentration of spinach and feta. If you like even more intense flavors, you can add even more feta crumbles or crushed pine nuts onto the spread before rolling the pastry into a log. My absolute favorite is to add chopped dill, just like in traditional “spanakopita” - I prefer fresh or freeze-dried dill for a deeper fragrance.
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