# What You Need:
→ Dough
01 - 1 sheet puff pastry (approx. 8.8 oz), thawed if frozen
→ Filling
02 - 5.3 oz fresh spinach, washed and chopped (or 3.5 oz frozen spinach, thawed and drained)
03 - 4.2 oz feta cheese, crumbled
04 - 1.8 oz cream cheese, softened
05 - 1 small garlic clove, minced
06 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
07 - 1 egg, beaten (for binding and brushing)
08 - ½ teaspoon ground black pepper
09 - ¼ teaspoon ground nutmeg (optional)
10 - 1 tablespoon olive oil
# Directions:
01 - Set oven temperature to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat, add minced garlic and cook for 30 seconds. Add spinach and sauté until wilted (2–3 minutes for fresh or 1 minute if frozen). Remove from heat and allow to cool slightly.
03 - Combine sautéed spinach, crumbled feta, softened cream cheese, dill, black pepper, nutmeg if used, and half of the beaten egg in a bowl. Stir until evenly blended.
04 - Unroll puff pastry onto a lightly floured surface. Evenly spread the spinach-feta mixture over the pastry, leaving a 0.4-inch (1 cm) border along one long edge.
05 - Starting from the opposite long edge, roll the pastry tightly, sealing the seam with a little water.
06 - Cut the roll into 16 equal pieces. Arrange spirals cut-side up on the prepared baking sheet.
07 - Brush the tops of the spirals with the remaining beaten egg to enhance browning.
08 - Bake in the preheated oven for 18 to 20 minutes until golden brown and puffed.
09 - Allow the pinwheels to cool slightly before serving warm or at room temperature.
