Crispy Savory Paneer & Spinach Filo Pinwheels with Mint-Coriander Chutney

These golden, crispy pinwheels combine crumbled paneer cheese and spiced spinach wrapped in flaky filo pastry. Inspired by Indian street food flavors, they deliver 25g protein per serving with minimal prep. The fresh herb chutney adds a vibrant contrast to the rich filling.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 300g paneer cheese, crumbled
• 2 cups fresh spinach, chopped
• 6 sheets filo pastry
• 1/4 cup Greek yogurt
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 egg, beaten (for brushing)
• For chutney: 1/2 cup fresh mint, 1/4 cup coriander, 1 green chili, 1 tbsp lemon juice, pinch of salt

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheet with parchment.
2. Heat oil in pan. Toast cumin seeds 30 seconds. Add spinach and spices, cook until wilted. Cool completely.
3. Mix cooled spinach with crumbled paneer and Greek yogurt in bowl.
4. Lay 1 filo sheet on damp towel. Brush lightly with olive oil. Place second sheet on top.
5. Spread 1/3 paneer mixture along long edge. Roll tightly into log. Brush with egg wash.
6. Cut log into 6 pinwheels using serrated knife. Repeat with remaining sheets.
7. Arrange pinwheels cut-side down on baking sheet. Bake 18-20 minutes until golden.
8. Blend chutney ingredients until smooth. Serve pinwheels warm with chutney.

Chef's Note

Keep unused filo covered with damp towel to prevent drying. For extra crispiness, brush pastry edges with melted ghee.

Make-Ahead Tips

Assemble unbaked pinwheels and refrigerate up to 24 hours. Bake just before serving.

Substitutions

Tofu for paneer, kale for spinach, or cilantro-lime yogurt for chutney.