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These buttery golden Greek Pinwheels pack a lot of flavor with pesto, olives, pine nuts, feta, and King Oscar’s Mediterranean-style sardines.
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A total hit for an intimate shindig.
Around the holidays, King Oscar Seafood and I love taking advantage of our partnership to offer canned seafood fanatics some fun finger foods for entertaining. This year is going to be different, what with the global pandemic and all, but we don’t think the holidays should lose its culinary sparkle. These golden crisp Greek Pinwheels are the perfect appetizer for a lowkey gathering.
How to make Greek Pinwheels with King Oscar Sardines.
King Oscar sardines are quite possibly the most versatile sardines gracing the canned seafood aisle. There are so many flavors, and the possibilities are endless, even when it comes to entertaining. Preparing these Greek Pinwheels take up very little time and they’re packed with Mediterranean flare—from pesto to pine nuts.
Here’s what you’ll need:
- Sun-dried tomato pesto (you can also use regular basil pesto)
- King Oscar’s Brisling Sardines, Mediterranean Style, drained
- A pre-made dough sheet (you can find these in the refrigerated section of your grocer with the other tubes of dough and pastries)
- Cream cheese
- Pine nuts
- Capers
- Feta cheese
- Kalamata olives
- Spinach
Here’s what you’ll do:
- Preheat the oven to 375º F.
- Place a sheet of parchment over a baking sheet. Roll out the dough sheet onto the parchment; set aside.
- In a mixing bowl, add the pesto, drained sardines, cream cheese, pine nuts, capers, feta, olives, and spinach. Mix the ingredients with a spoon until the sardines are broken down and everything is well combined. (The mixture won’t look pretty, but that’s okay!)
- Spoon the mixture onto the dough sheet and spread it out evenly, leaving about 1/2 inch of space around the edges.
- Starting from the shorter end of the pastry, start rolling forward, ensuring that the roll is tight. (This will give you larger pinwheels, but less of them. You could also roll upward from the long side, giving you more pinwheels at a smaller size.)
- Once tightly rolled, gently slice the log into 1/2-inch slices, placing them on the parchment about an inch or so apart.
- Bake in the oven for 10-13 minutes, or until the pastry is golden brown.
- When ready, remove the pinwheels from the oven and let them sit for a few minutes to cool. Then serve.
King Oscar’s Brisling Sardines—Mediterranean Style.
This particular flavor in King Oscar’s line is one of my absolute favorites to use when developing recipes. Wood-smoked brisling sardines are hand-packed in quality extra virgin olive oil, sliced black olives, red bell pepper, garlic, salt, and herbs of Provence, and they are just so incredibly delicious! They make for a fantastic addition to fresh salads, wholesome sandwiches, or healthy pasta dishes. We’ve also learned with this recipe that they’re a shoe-in when it comes to Greek-inspired appetizers like these flaky, buttery pinwheels.
Other King Oscar finger foods you *need* to try:
- Cheesy Crescent Rolls with Mackerel
- Loaded Sheet Pan Nachos with Mackerel
- Spring Snap Pea and Radish Canapés with Sardines
- Crispy Fish Croquettes
Hope you love it!
If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.
Greek Pinwheels with King Oscar Sardines
Equipment
- Sheet pan
- Parchment paper
Ingredients
- 8 oz refrigerated crescent dough sheet, Like Pillsbury
- 1 tin of King Oscar's Brisling Mediterranean Style Sardines, drained
- 1/2 cup ribboned spinach, loosely packed
- 1/4 cup sun-dried tomato pesto, or regular pesto
- 2 TBSP cream cheese, softened
- 2 TBSP crumbled feta cheese
- 1 TBSP pine nuts (optional)
- 1 TBSP drained capers
- 1 TBSP chopped kalamata olives
Instructions
- Preheat the oven to 375º F.
- Place a sheet of parchment over a baking sheet. Roll out the dough sheet onto the parchment; set aside.
- .In a mixing bowl, add the pesto, drained sardines, cream cheese, pine nuts, capers, feta, olives, and spinach. Mix the ingredients with a spoon until the sardines are broken down and everything is well combined. (The mixture won't look pretty, but that's okay!)
- Spoon the mixture onto the dough sheet and spread it out evenly, leaving about 1/2 inch of space around the edges.
- Starting from the shorter end of the pastry, start rolling forward, ensuring that the roll is tight. (This will give you larger pinwheels, but less of them. You could also roll upward from the long side, giving you more pinwheels at a smaller size.)
- Once tightly rolled, gently slice the log into 1/2-inch slices, placing them on the parchment about an inch or so apart.
- Bake in the oven for 10-13 minutes, or until the pastry is golden brown.When ready, remove the pinwheels from the oven and let them sit for a few minutes to cool. Then serve.
