Flaky, buttery puff pastry filled with creamy feta, savory spinach, and MOB's bright, zesty Peruvian Verde Sauce. Baked until golden and crispy, these beautiful bite-sized pinwheels are packed with fresh herbs, tangy cheese, and bold flavor. An easy, crowd-pleasing appetizer perfect for holiday entertaining!
Prep: 20 min
Cook: 20–25 min
Makes: 20–24 pinwheels
Ingredients
Instructions
1. Preheat the oven. Heat oven to 400°F. Line two large baking sheets with parchment paper.
2. Sauté the spinach. Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add spinach and sauté for 2–3 minutes until wilted. Remove from heat, allow to cool, and squeeze out as much excess moisture as possible. Finely chop.
3. Prepare the filling. In a medium bowl, combine the cooled spinach, crumbled feta, softened cream cheese, and black pepper. Mix until evenly combined.
4. Prepare the puff pastry. Unfold each thawed pastry sheet onto a lightly floured surface. Gently roll into approximately a 10 × 12-inch rectangle.
5. Add the MOB! Spread ¼ cup MOB Peruvian Verde evenly over each pastry sheet, leaving a ½-inch border along one long edge.
6. Layer the filling. Divide the spinach and feta mixture evenly between the two pastry sheets. Spread into a thin, even layer over the sauce.
7. Roll and chill. Starting at the opposite long edge, tightly roll each pastry sheet into a log. Brush the exposed border lightly with egg wash to seal. Refrigerate for 15–20 minutes to firm up the pastry for easier slicing.
8. Slice the pinwheels. Using a sharp knife, cut each log into 10–12 equal slices, approximately 1 inch thick. Arrange cut-side up on the prepared baking sheets, leaving about 2 inches between each pinwheel.
9. Brush and bake. Lightly brush the exposed pastry with beaten egg. Sprinkle with sesame seeds if desired. Bake for 20–25 minutes, rotating the pans halfway through, until puffed, deeply golden, and crispy.
10. Garnish and serve. Allow to cool for 5 minutes. Arrange on a serving platter, sprinkle with fresh parsley or chives, and serve warm with extra MOB Peruvian Verde for dipping.
Chef's Tips
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Keep the pastry cold: Chilled puff pastry creates the flakiest, most beautiful layers.
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Remove moisture from the spinach: This is the secret to preventing soggy pinwheels.
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Make ahead: Assemble and slice the pinwheels up to 24 hours in advance. Keep refrigerated and bake just before serving.
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Freeze for later: Freeze unbaked pinwheels on a baking sheet, then transfer to a freezer-safe container. Bake from frozen, adding approximately 5–8 minutes.
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Make it gluten-free: Use gluten-free puff pastry and verify that all other ingredients meet your dietary needs.
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For extra holiday flair: Arrange the pinwheels in the shape of a Christmas tree on a large serving platter with a small bowl of MOB Peruvian Verde at the base.
Why It Works
MOB Peruvian Verde combines creamy tahini, fresh cilantro, mint, and bright lime, delivering a zesty, herbaceous contrast to the richness of feta and buttery puff pastry. The spinach adds savory depth while the crispy pastry makes every bite irresistible.
Flaky. Creamy. Zesty. The perfect holiday appetizer with a little MOB magic!
Clean Ingredients. BIG Flavor. No Compromises.
MAKE IT MOB!
