Step 1

In a bowl mix the za'atar and the olive oil and keep aside.

Step 2

Take each sheet of puff pastry (lightly thawed till it is pliable). Place on work bench and apply about 1-1/2 to 2 tbsp of the za'atar mixture. Spread / brush evenly in a thin layer. Leave 1 cm of one end of the pastry uncovered.

Step 3

Sprinkle ½ a portion of the crumbled feta cheese on top of the za'atar. Brush the uncovered portion of the pastry with a little water. Roll the pastry to form a log.

Step 4

Repeat with the 2nd sheet of puff pastry.

Step 5

Wrap the za'atar rolls in cling wrap or the plastic that separates each sheet of pastry and keep in the freezer for about 15-20 minutes. This allows the pastry to firm up and makes it easier to cut.

Step 6

Preheat your oven to 200 deg C. fan (Refer to package instructions for temperature and cooking time).

Step 7

Remove the rolls from the fridge and cut in ½ "rings. (I get 18 pinwheels per sheet).

Step 8

Place the pinwheels on your baking trays lined with baking paper. Lightly brush egg over the pinwheels.

Step 9

Mix the sumac and grated parmesan together. Sprinkle a wee bit over each pinwheel. Put the trays in the oven to bake (should take around 15-20 minutes).

Step 10

Remove from oven and cool on a cake rack. Store in an airtight container once cool.