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Spinach and Feta Pinwheels

Delightful bites filled with nutritious spinach and creamy feta, wrapped in tortillas for a crunchy and flavorful appetizer.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 pieces
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup fresh spinach, chopped Choose fresh spinach for the best taste.
  • 1/2 cup feta cheese, crumbled Use Halal-friendly cheese if needed.
  • 1/2 cup cream cheese, softened Make sure it's at room temperature for easy mixing.
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
For the Pinwheels
  • 1 package flour tortillas (10 oz) Use large tortillas for easy rolling.
  • 1/4 cup sun-dried tomatoes, chopped Optional, for extra flavor.
  • to taste Olive oil For brushing on top before baking.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the chopped spinach, crumbled feta cheese, softened cream cheese, garlic powder, and black pepper. Mix until all ingredients are well-combined and creamy.
  3. Lay a flour tortilla flat on a clean surface. Spread a generous layer of the spinach and feta mixture evenly across the tortilla, leaving about 1 inch of the edge free.
  4. If you're using sun-dried tomatoes, scatter them evenly on top of the filling.
  5. Starting at one end, carefully roll the tortilla tightly to form a log. Press gently to ensure the filling stays inside.
  6. Slice the rolled tortilla into bite-sized pinwheels, about 1 inch thick.
  7. Place the pinwheels on a baking sheet lined with parchment paper and brush the tops lightly with olive oil.
Baking
  1. Bake in the preheated oven for about 10-12 minutes or until lightly golden and crispy.
  2. Remove from the oven and let cool for a few minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For freezing, place them in a single layer until frozen solid, then transfer to a freezer bag for up to 2 months. Reheat frozen pinwheels at 350°F (175°C) for 15-20 minutes.