Spinach and Feta Pinwheels Recipe saves the day when I need a quick crowd pleaser with zero stress. I roll flaky pastry, tuck in a bright spinach feta mix, and watch trays vanish faster than I can say snack time. I started making these for game nights, and my friends still text me for the recipe. You can bake them fresh or keep a log in the freezer for surprise guests.
Why You’ll Love This Pinwheels Recipe
You get crisp, golden pastry with a creamy, savory filling that tastes like spanakopita in a bite size spiral. The steps stay simple, so you can pull this off on a busy weeknight. You can prep the logs in advance and slice when you need them. I bring these to potlucks and never take any back home.
Ingredients You’ll Need
- 2 sheets puff pastry, thawed in the fridge
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- 1 cup feta, crumbled
- 4 ounces cream cheese, softened
- 2 cloves garlic, minced
- 2 tablespoons finely chopped green onion or fresh dill
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes, optional
- 1 large egg, beaten with 1 tablespoon water for egg wash
- Flour for the work surface
- Parchment paper for the baking sheet
How to Make Spinach and Feta Pinwheels
- Prep the spinach. Thaw it fully, then squeeze it in a clean towel until it feels almost dry. I press hard so I do not water down the filling. Set it aside.
- Mix the filling. Stir spinach, feta, cream cheese, garlic, green onion or dill, lemon zest, olive oil, pepper, and red pepper flakes in a bowl until creamy and even.
- Prep the pastry. Lightly flour your counter. Unfold one sheet and roll it just enough to smooth the seams. Keep the second sheet in the fridge so it stays cold.
- Fill and roll. Spread half the filling over the sheet in an even layer, leaving a small border on one long side. Roll from the opposite long side into a tight log and seal the edge with a swipe of egg wash.
- Chill the log. Wrap it in parchment and pop it in the freezer for 15 minutes so it firms up. Repeat with the second sheet and the rest of the filling.
- Slice. Heat the oven to 400 F. Line a baking sheet with parchment. Slice each chilled log into rounds about half inch thick and space them out on the sheet.
- Finish and bake. Brush the tops with the egg wash. Bake for 18 to 22 minutes, until puffed and deep golden.
- Cool and serve. Let them rest on the sheet for 3 minutes, then move them to a rack. Serve warm with your favorite dip.
Pro Tips
- Keep everything cold. Cold pastry puffs high and bakes flaky. I chill the filled logs before I slice for clean spirals.
- Dry the spinach like you mean it. I press until almost no liquid drips. Dry spinach keeps the pastry crisp.
- Use a serrated knife. I saw gently through the chilled log and avoid squishing the rounds.
- Season smart. Feta brings salt, so I skip extra salt and rely on pepper, garlic, and lemon zest.
- Rotate the pan. I spin the sheet at the halfway mark so every pinwheel browns evenly.
Variations and Substitutions
- Cheese swaps. Try goat cheese for a tangy vibe or ricotta for a lighter bite. Add a little extra feta so the filling keeps structure.
- Herb twist. Trade dill for parsley or mint. Add a pinch of oregano for a Greek nod.
- Veggie add ins. Stir in chopped artichoke hearts, finely diced roasted red pepper, or caramelized onion. Keep add ins dry so the pastry stays crisp.
- Spice route. Sprinkle smoked paprika or a touch of nutmeg into the filling. A little goes a long way.
- Pastry options. Use all butter store bought puff pastry or your favorite homemade version. You can also roll crescent sheet dough if you need a quick swap.
Mistakes to Avoid
- Do not skip the chill. Warm pastry turns sticky and tears when you slice it.
- Do not under drain the spinach. Extra moisture makes soggy bottoms and sad pastry.
- Do not overfill. Too much filling leaks and burns. Aim for a thin, even layer.
- Do not cut thick uneven slices. Thick pieces cook slow and brown unevenly.
- Do not crowd the pan. Space the rounds so the heat can circulate.
What to Serve with Spinach and Feta Pinwheels
- Bowls of tzatziki, whipped feta, or a lemony yogurt dip
- A simple Greek salad with cucumber, tomato, olive, and red onion
- A platter with olives, marinated artichokes, and roasted cherry tomatoes
- Soup night pairing with tomato basil or chicken lemon orzo
- Bubbles or crisp white wine, or a lemon spritz for a fresh match
Leftovers and Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days. I reheat them on a sheet at 350 F for 8 to 10 minutes so they crisp back up.
- Freeze unbaked. Freeze the filled logs on a tray until firm, then move them to a freezer bag. Slice from frozen and add a few extra minutes to the bake time.
- Freeze baked. Cool fully, then freeze on a tray. Reheat from frozen at 350 F until hot and crisp.
Nutrition Information
Per pinwheel, based on 24 pieces
Approximate values
Calories 120
Fat 8 g
Saturated Fat 3.5 g
Carbs 9 g
Fiber 1 g
Protein 3 g
Sodium 180 mg
Values vary by brand and portion size. I portion two or three for a snack or four to five for a light lunch with salad.
Spinach and Feta Pinwheels Recipe
Spinach and Feta Pinwheels are savory appetizers made with puff pastry, fresh spinach, and tangy feta cheese, perfect for parties and gatherings.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix chopped spinach, crumbled feta, olive oil, minced garlic, salt, and pepper.
- Roll out puff pastry on a lightly floured surface.
- Spread spinach and feta mixture evenly over the pastry.
- Roll the pastry tightly into a log and slice into 1-inch pinwheels.
- Place pinwheels on a baking sheet lined with parchment paper.
- Brush pinwheels with beaten egg for a golden finish.
- Bake for 15-20 minutes or until golden brown.
- Serve warm as a savory appetizer.
Notes
Pinwheels can be made ahead and refrigerated before baking. Serve with a side of marinara or tzatziki sauce for extra flavor.