Mediterranean Pinwheels with Feta
I discovered this recipe while trying to recreate the spiraled appetizers from my favorite Greek café. The combination of tangy feta, sun-dried tomatoes, and fresh basil wrapped in flaky phyllo creates these stunning pinwheels that disappear within minutes at every gathering.
Why Phyllo Thickness Makes or Breaks the Spiral
After countless batches, I’ve learned that using exactly three phyllo sheets creates the perfect spiral definition. Two sheets tear too easily during rolling, while four sheets make the pinwheels too thick and doughy. Keep the unused phyllo covered with a damp towel – even thirty seconds of air exposure makes it brittle and impossible to work with.
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The Feta-to-Herb Ratio That Creates Perfect Bites
Crumbling the feta into pea-sized pieces rather than fine crumbles prevents the filling from becoming pasty when mixed with the olive oil. The key is using equal parts feta and chopped fresh herbs by volume. Too much cheese overwhelms the Mediterranean brightness, while too many herbs make each bite taste grassy rather than balanced.
My Chilling Method for Clean, Sharp Slices
Rolling the phyllo logs tightly and chilling them seam-side down for exactly two hours creates pinwheels that slice cleanly without the filling oozing out. Room temperature logs fall apart when cut, while over-chilled logs crack. Using a sharp serrated knife in a gentle sawing motion prevents the delicate phyllo from crushing.
Temperature Control for Golden, Flaky Layers
Baking at 375°F allows the phyllo to turn golden without burning while ensuring the feta warms through without melting completely. Starting with properly thawed phyllo that’s still slightly cool helps maintain those distinct flaky layers. Hot phyllo becomes sticky and loses its signature crispness once baked.
Lessons from My Phyllo Failures
- Toast the pine nuts in a dry skillet for 2-3 minutes until fragrant – this adds a nutty depth that raw pine nuts simply can’t provide
- Save any torn phyllo pieces to brush with olive oil and bake as crispy snacks while the pinwheels chill
Frequently Asked Questions
Why do my pinwheels fall apart when I slice them?
The logs need to be chilled for the full 2 hours to firm up properly. Also, make sure you’re using a sharp serrated knife with a gentle sawing motion rather than pressing straight down, which crushes the delicate phyllo layers.
Can I use frozen phyllo that’s been thawed overnight?
Yes, overnight thawing in the refrigerator is actually ideal. Just make sure the phyllo reaches room temperature before using, which takes about 30 minutes on the counter.
What’s the best way to prevent the phyllo from drying out while working?
Keep unused sheets covered with a slightly damp (not wet) clean kitchen towel. Even a few minutes of exposure to air will make phyllo brittle and impossible to roll without cracking.
How do I know when the pinwheels are properly baked?
Look for a golden brown color on the phyllo layers and listen for a slight crackling sound when you tap them gently. The feta should be warmed through but still holding its shape, not completely melted.
Why did my filling leak out during baking?
Make sure to leave that 1-inch border when spreading the filling and roll the logs tightly. Also, check that your feta isn’t too wet – pat it dry with paper towels if needed before mixing with other ingredients.
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Mediterranean Pinwheels with Feta
Ingredients
Base
Filling
Equipment Needed
- Large clean kitchen towels
- Pastry brush
- Sharp serrated knife
- Large baking sheet
- Parchment paper
- Plastic wrap
Instructions
- Prepare filling: Combine feta, basil, oregano, sun-dried tomatoes, garlic, pine nuts, black pepper, and olives in a large bowl. Mix gently with a fork to avoid mashing the feta.
- Layer phyllo: Lay one phyllo sheet on a clean surface and brush lightly with olive oil. Place second sheet on top, brush with oil, then add the third sheet.
- Fill and roll first log: Spread half the feta mixture evenly along one long edge of the phyllo stack, leaving a 1-inch border. Roll tightly from the filled edge, tucking in sides as you go.
- Wrap first log: Wrap the completed log in plastic wrap and place seam-side down on a plate. Repeat with remaining phyllo sheets and filling to create second log.
- Chill logs: Refrigerate both logs for exactly 2 hours until firm but not frozen.
- Prepare for baking: Preheat oven to 375°F and line baking sheet with parchment paper.
- Slice pinwheels: Using a sharp serrated knife, slice each log into 12 rounds, about 3/4-inch thick, using a gentle sawing motion.
- Arrange on pan: Arrange pinwheels on prepared baking sheet, spacing them 1 inch apart. Brush tops lightly with remaining olive oil.
- Bake and cool: Bake for 18-22 minutes until golden brown and phyllo is crispy. Cool on pan for 5 minutes before serving.
Nutrition Facts
Per Serving (4 pinwheels)
