Lay a silpat or parchment paper on a baking sheet.
On parchment paper or a lightly floured surface, roll out the puff pastry, just to remove any creases from being folded. Gently dry the spinach, olives, and peppers with a paper towel to remove excess moisture. Spread the 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 ½ inch slices and place onto the prepared baking sheet.
Bake for 20-23 minutes or until golden brown.
Serve pinwheels with dip.
If you can't use fresh spinach, you can use ½ cup defrosted cooked spinach, just be sure to drain well.
Feel free to omit the Kalamative olives and use your favorite olives in these Greek roll-ups.
I have not tried making these rolls with crescent rolls in place of the puff pastry, but my guess is it would still work and be delicious.
Tzatziki Sauce Recipe: Grate ½ English cucumber, sprinkle with salt, and then drain off excess liquid after 10 minutes. Mix together with 2 cups plain Greek yogurt, 3 cloves minced garlic, ½ teaspoon salt, 2 tablespoons fresh dill minced, 1 tablespoon olive oil, and 1 tablespoon fresh lemon juice.
Store leftovers in an airtight container for up to 3 days. Reheat in a 350 degree F oven until warm.
Make-Ahead Directions: Prepare the recipe as directed up to baking. Place the sliced rolls on a sheet pan and cover tightly with plastic wrap. Refrigerate for up to 24 hours before slicing and baking as directed, any longer and the puff pastry may get soggy. Alternatively, you can place the sheet pan with unbaked rolls into the freezer and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 30 days. When ready to bake, place the frozen pastries on a sheet pan and let them sit at room temperature for about 20 minutes to thaw slightly, and then bake as directed.