Simple Greek Pinwheels with Tzatziki Dipping Sauce
- 1 sheet puff pastry (8 ounces) thawed
- 2 cups fresh spinach leaves
- 1 16 ounce jar roasted red peppers, drained and dried on paper towels
- 1/2 cup kalamative olives sliced in half
- 1/2 cup feta cheese crumbled
- 1 teaspoon dried oregano
- 1 cup plain Greek yogurt
- 1/4 cup cucumber seeded, peeled and chopped
- 1 tablespoon fresh dill
- 1 teaspoon kosher salt
- 1 garlic clove peeled
- 1 juice of fresh lemon
Preheat oven to 350 degrees.
Lay a silpat or parchment paper on a baking sheet.
Roll out the puff pastry. Lay out spinach over the puff pastry, covering the surface of the pastry. Next layer the roasted red pepper and olives over the spinach. Sprinkle with feta and oregano.
Roll up the puff pastry lengthwise. Slice into 1/2 inch slices and place on baking sheet.
Bake for 20-23 minutes or until golden brown.
While pinwheels are baking, place Greek yogurt, dill, cucumber, salt, garlic and lemon juice in food processor and process until smooth.
Serve pinwheels with dip.
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