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Black Olive and Feta Pinwheels
Puff pastry is a holiday short-cut staple in our kitchen. Keep a box tucked in your freezer for an easy way to top a pot pie, whip up a fast quiche crust or to serve homemade pastries. For a salty party snack, we love serving these tangy Black Olive and Feta Pinwheels.
Our Sun-dried Black Olives combine with briny feta and roasted red pepper for a spreadable filling. They’re a delicious and pretty addition to your holiday spread. And if you have leftover filling, simply serve it with crackers as a tapenade. Enjoy!
Ingredients:
1 cup Olinda Sun-dried Black Olives, pitted
2 cloves garlic, pressed
1 roasted red pepper
1/2 cup feta cheese
2 tablespoons Olinda Olive Oil
2 sheets frozen puff pastry, defrosted
Method:
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Preheat the oven to 375 degrees F.
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Place the pitted olives, garlic, roasted red pepper and feta cheese in a food processor.
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Pulse the olive mixture until it is chopped fine.
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While the processor is running, drizzle in the olive oil and mix until it is a smooth, spreadable texture.
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On a floured surface, lightly roll out the puff pastry dough.
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Spread the black olive mixture in a thin layer over the puff pastry.
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Roll the puff pastry up like a jelly roll.
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Using a very sharp knife, cut the filled pastry into pinwheels.
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Arrange the pinwheels on a lined baking sheet, leaving at least 1 inch between them.
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Bake until golden brown and puffed up, about 10 minutes.
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