Mediterranean Pastry Pinwheels -- Feed Your People, The Game Is Won at the Table

Summer. Last week of camp, Diego prepping CSU return.

I made tailgate prep for the family this week. The kitchen filled with the smell that tailgate prep makes. Lisa and the kids ate around the table. The conversation was about the week, the kids' activities, the small ordinary news of a household in motion. Diego called from CSU and said hello. The twins ate too much. Sofia ate the right amount. Lisa ate slowly. I ate the rest.

The dog tags were under the polo. The chain was around my neck. Hector's ring is not on a chain yet. Papá is still alive. Mamá is still in Las Cruces. The road keeps bending. The road bends. Feed your people. The game is won at the table.

These Mediterranean Pastry Pinwheels are what I reach for when I need something that feeds a crowd without asking too much of me — they go together fast, they travel well, and they disappear off the plate before I even sit down. With Diego away at CSU and the season just around the corner, I wanted the kitchen to smell like something was happening, like we were already getting ready. That’s what tailgate prep does for our family — it says the season is real, the table is set, and everybody’s counted.

Mediterranean Pastry Pinwheels

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 24 pinwheels

Ingredients

• 2 sheets frozen puff pastry, thawed
• 1/2 cup hummus
• 1/2 cup roasted red peppers, drained and finely chopped
• 1/3 cup kalamata olives, pitted and finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven. Heat oven to 400°F. Line two baking sheets with parchment paper and set aside.
2. Prepare the filling. In a small bowl, stir together the chopped roasted red peppers, olives, sun-dried tomatoes, parsley, oregano, and black pepper until evenly combined.
3. Assemble the pinwheels. Lay one sheet of thawed puff pastry flat on a lightly floured surface. Spread 1/4 cup of hummus evenly over the pastry, leaving a 1/2-inch border on one long edge. Scatter half the filling mixture over the hummus, then sprinkle with half the feta.
4. Roll and slice. Starting from the long edge nearest you, roll the pastry tightly into a log. Press the seam gently to seal. Using a sharp knife, slice the log into 12 rounds, each about 3/4-inch thick. Repeat with the second pastry sheet and remaining filling.
5. Arrange and brush. Place pinwheels cut-side down on the prepared baking sheets, spacing them about 1 inch apart. Brush the tops lightly with beaten egg.
6. Bake. Bake for 18–20 minutes, rotating pans halfway through, until the pastry is puffed and deep golden brown. Remove from oven and let cool on the pan for 5 minutes before serving.
7. Serve. Arrange on a platter and serve warm or at room temperature. These hold well for several hours, making them ideal for tailgate spreads.

Nutrition (per serving)

Calories: 118 | Protein: 3g | Fat: 8g | Carbs: 9g | Fiber: 1g | Sodium: 210mg