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Flaky, Cheesy, Bite-Sized Party Favorite
These Tomato Feta Pinwheels are the kind of recipe every busy host needs in their back pocket—flaky, golden, and packed with bright Mediterranean flavor. With just a few simple ingredients and a quick prep time, they’re perfect for game day, Super Bowl parties, or any gathering where finger food is a must. The savory mix of creamy feta, juicy tomatoes, and fresh herbs tucked into buttery puff pastry creates an irresistible bite that guests devour fast. Plus, this recipe is beginner-friendly and comes together in minutes, making it ideal for hectic days when you still want something impressive on the table.
Time Breakdown
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 16 pinwheels
Ingredients
1 sheet puff pastry, thawed
½ cup crumbled feta cheese
½ cup diced tomatoes (pat dried to remove moisture)
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1 small garlic clove, minced
1 egg (for egg wash)
Pinch of black pepper
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Cutting board
- Sharp knife
- Small mixing bowl
- Baking sheet
- Parchment paper
- Whisk or fork (for egg wash)
- Rolling pin (optional, for smoothing pastry)
Step-by-Step Instructions
Prep the puff pastry: Lay the thawed puff pastry sheet on a lightly floured surface. Smooth it gently with a rolling pin if needed.
Mix the filling: In a small bowl, combine feta, diced tomatoes, olive oil, oregano, basil, minced garlic, and black pepper. Stir until evenly mixed.
Spread the mixture: Evenly spoon the feta-tomato mixture over the pastry, leaving a ½-inch border around the edges.
Roll it up: Starting from one long edge, tightly roll the pastry into a log.
Chill briefly: Place the roll in the freezer for 10 minutes. This helps with cleaner slicing.
Slice: Cut the chilled log into ½-inch slices using a sharp knife.
Bake: Arrange slices on a parchment-lined baking sheet. Brush tops with egg wash. Bake at 400°F (200°C) for 15 minutes, or until golden and flaky.
Cool & serve: Let cool slightly before serving warm.
Pro Tips
Reduce moisture: Pat tomatoes dry to prevent soggy pinwheels.
Make ahead: Roll and freeze the log, then slice and bake straight from frozen (add +3 minutes to bake time).
Add heat: Sprinkle red pepper flakes for a spicy kick.
Serving idea: Pair with tzatziki or a balsamic glaze drizzle.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 pinwheel | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
These Tomato Feta Pinwheels prove that impressive game-day snacks don’t have to be complicated. With just a handful of ingredients and a few simple steps, you get golden, flaky bites that disappear fast at any Super Bowl party, potluck, or family gathering. If you’re a busy home cook looking for something quick, delicious, and guaranteed crowd-pleasing, this recipe is a winner. Save it, share it, and don’t be surprised when everyone asks for the recipe. These pinwheels are that good.
FAQ’s
Can I make these pinwheels ahead of time?
Yes! Assemble the roll, freeze it whole, and slice just before baking. You can also fully bake them, cool, and reheat at 350°F for 5–6 minutes.
What other cheeses can I substitute for feta?
Goat cheese, ricotta salata, or shredded mozzarella all work well if you prefer a milder flavor. Just keep moisture levels low so the pastry stays crisp.
How do I prevent soggy pinwheels?
Pat the tomatoes completely dry, avoid overfilling, and bake on parchment. Chilling the rolled log before slicing also helps keep the layers crisp and defined.
Tomato Feta Pinwheels
Equipment
- Cutting board
- Sharp knife
- small mixing bowl
- Baking sheet
- parchment paper
- Whisk or fork (for egg wash)
- Rolling pin (optional)
Ingredients
- 1 sheet puff pastry, thawed
- 0.5 cup crumbled feta cheese
- 0.5 cup diced tomatoes (patted dry)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 small garlic clove, minced
- 1 egg (for egg wash)
- Pinch of black pepper
Instructions
- Lay the thawed puff pastry sheet on a lightly floured surface. Smooth it gently with a rolling pin if needed.
- In a small bowl, combine feta, diced tomatoes, olive oil, oregano, basil, minced garlic, and black pepper. Stir until evenly mixed.
- Evenly spoon the feta-tomato mixture over the pastry, leaving a ½-inch border around the edges.
- Starting from one long edge, tightly roll the pastry into a log.
- Place the roll in the freezer for 10 minutes. This helps with cleaner slicing.
- Cut the chilled log into ½-inch slices using a sharp knife.
- Arrange slices on a parchment-lined baking sheet. Brush tops with egg wash. Bake at 400°F (200°C) for 15 minutes, or until golden and flaky.
- Let cool slightly before serving warm.
