Recipe: Greek Inspired Olive, Spinach and Feta Pinwheels

In a few weeks time I’ll be hosting a celebratory picnic with some close friends. My mind is busy planning what I can serve up to my guests which is delicious, no fuss on the day and they will enjoy. I’ve sidestepped soggy quiche and I’m thinking a selection of different flavoured pinwheels might hit the spot. I was brainstorming some filling ideas when I found a jar of Olive Branch Sweet Olive, Fig and Almond Relish in my cupboard, and I wondered if this sweet and tangy relish would work in a pinwheel, thankfully it did and I’ll be making these Olive, Spinach and Feta Pinwheels again!

Pinwheels are sheets of puff pastry, rolled up with a tasty filling and baked in the oven. They’re really simple to make; especially if you decide life is too short to make your own puff pastry and you buy the ready rolled stuff. It usually costs about £1 for a sheet so it’s quite economical.

Alongside the olive, fig and almond relish, I added chopped spinach, feta and a little bit of Cheddar cheese to the mix. The result was really different, a delicious sweet, tangy pinwheel with enough cheese and spinach to balance out the sweet with the savory.

Greek Inspired Olive, Spinach & Feta Pinwheels

Makes 15

Ingredients
1 pack of ready-made puff pastry
A jar of Olive Branch olive, fig and almond relish
2 large handfuls of baby spinach, chopped
100g feta cheese, crumbled
Fresh black pepper
75g finely grated Cheddar cheese

Instructions
On a large board unroll the sheet of puff pastry, leave it on the paper it comes wrapped in. Spread the jar of relish all over the pastry leaving a bare edge along one of the long sides of the pastry. Spread it out as evenly as you can.

Scatter the chopped spinach and crumbled feta fairly evenly over the top of the relish and season with black pepper. I don’t think it needs salt as the cheeses make it quite salty. Scatter about 25g of the finely grated Cheddar cheese over the top, this will melt and stick it all together.

Roll the pastry up along its long side, roll it us as tight as you can, as if you were making a Swiss roll. Wrap it in the paper in came in and put it in the fridge for 10 minutes or so. Meanwhile, pre-heat the oven to 200 degrees.

Remove the pastry from the fridge and carefully cut into rounds approximately 1.5cm thick. You should get around 15 pinwheels from this.

Place each round on a greased baking tray and top each one with a little of the finely grated Cheddar cheese. Bake for 18-20 minutes or until golden brown.

Remove from the oven and leave to cool on a rack for 15 minutes or so. Because the relish has sugar in it, these feta pinwheels will be extra hot, so don’t be tempted to gobble them up straight from the oven.

If you don’t have a jar of the olive, fig and almond relish to hand, you could choose your own favourite relish. Alternatively a nice olive tapenade would be great in these Greek inspired pinwheels.

I am certain these Olive, Spinach and Feta Pinwheels will go down well at our celebratory picnic. They’ll be great with a nice chilled glass of prosecco on a sunny summers day!

If you enjoyed this pinwheel recipe, you might also like these simple cheese and onion pinwheels.