Spinach and Feta Pinwheels

Flaky, cheesy, and packed with leafy green goodness, Spinach and Feta Pinwheels are the kind of snack that disappears faster than you can say “homemade.” Whether you’re prepping for a cozy brunch, a picnic with friends, or just need something irresistibly good to nibble on, these golden spirals hit the mark. The best part? They look fancy but are actually a breeze to make.

Behind the Recipe

This recipe was inspired by a weekend trip to the farmers’ market. I picked up a bunch of fresh spinach, a block of local feta, and some puff pastry I had chilling in the freezer. The result? A warm, buttery roll with pops of salty cheese and garlicky greens all twisted into every bite. It’s the kind of recipe you pull out when you want maximum flavor with minimal fuss.

Recipe Origin or Trivia

Spinach and feta is a beloved flavor combo in Mediterranean cuisine, particularly Greek cooking. These pinwheels are a playful twist on spanakopita, the famous Greek spinach pie, swapping out phyllo for puff pastry and shaping it into fun spirals. They’re perfect for on-the-go snacking, entertaining, or just satisfying that savory pastry craving.

Why You’ll Love Spinach and Feta Pinwheels

Here’s why these pinwheels are going to become a new staple in your kitchen:

Versatile: Great for brunch, lunchboxes, party platters, or afternoon snacks.

Budget-Friendly: Simple, wholesome ingredients go a long way.

Quick and Easy: Minimal prep time and ready in under 30 minutes.

Customizable: Add herbs, sun-dried tomatoes, or chopped olives for fun twists.

Crowd-Pleasing: They’re warm, cheesy, and totally addictive.

Make-Ahead Friendly: Prep and chill until ready to bake.

Great for Leftovers: Reheat beautifully in the oven or toaster.

Chef’s Pro Tips for Perfect Results

Here’s how to get the flakiest, most flavorful pinwheels every time:

1. Thaw the Puff Pastry Properly: Let it thaw in the fridge overnight or on the counter until just pliable—don’t rush it or it’ll crack.
2. Squeeze Out the Spinach: If using frozen or cooked spinach, remove as much moisture as possible to avoid soggy pastry.
3. Chill Before Baking: Once assembled and sliced, pop the pinwheels in the fridge for 10–15 minutes to help them hold their shape during baking.
4. Use an Egg Wash: A quick brush of beaten egg gives them that irresistible golden sheen.
5. Don’t Overfill: Too much filling can cause the rolls to burst open—less is more.

Kitchen Tools You’ll Need

Keep it simple with these basic tools:

Mixing Bowl: For combining your cheesy spinach filling.
Sharp Knife or Pastry Cutter: To slice clean, even spirals.
Baking Sheet: Line with parchment for easy cleanup.
Pastry Brush: For that glossy egg wash finish.
Rolling Pin (Optional): If your puff pastry needs a gentle roll.

Ingredients in Spinach and Feta Pinwheels

Each ingredient brings something delicious to the table—together, they create buttery, cheesy magic.

1. Puff Pastry Sheets: 2 sheets, thawed. The flaky foundation that holds it all together.
2. Fresh Spinach: 3 cups, chopped and wilted. Adds color, texture, and earthy flavor.
3. Crumbled Feta Cheese: 1 cup. Salty and tangy, it pairs perfectly with the greens.
4. Cream Cheese: ½ cup, softened. Gives the filling a creamy, spreadable texture.
5. Garlic Cloves: 2, minced. Infuses the filling with savory depth.
6. Egg: 1 large, beaten. Used for brushing the tops to get that golden finish.
7. Olive Oil: 1 tablespoon. Used to sauté the spinach and garlic.

Ingredient Substitutions

Need to make a few tweaks? These swaps work just as well:

Fresh Spinach: Frozen spinach, thawed and squeezed dry.
Feta Cheese: Goat cheese or ricotta for a milder flavor.
Cream Cheese: Greek yogurt or ricotta for a lighter texture.
Garlic Cloves: Garlic powder in a pinch.
Egg: Milk or cream for brushing if you’re out of eggs.
Olive Oil: Butter or any neutral oil for sautéing.

Ingredient Spotlight

Feta Cheese: With its briny, tangy flavor, feta brings bold character to the filling and balances beautifully against the buttery pastry.

Puff Pastry: The ultimate shortcut to bakery-level goodness. Light, airy, and ultra-flaky, it’s the canvas that makes these pinwheels shine.

Instructions for Making Spinach and Feta Pinwheels

Making these rolls is way easier than they look. Just roll, spread, slice, and bake. Here’s the breakdown:

1. Preheat Your Equipment:
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Combine Ingredients:
   Heat olive oil in a skillet over medium heat. Sauté spinach and garlic until wilted and fragrant, about 2–3 minutes. Let cool slightly. In a bowl, mix spinach mixture with feta and cream cheese until fully combined.
3. Prepare Your Cooking Vessel:
   Unfold your puff pastry sheets on a lightly floured surface. If needed, roll them slightly to even out thickness.
4. Assemble the Dish:
   Spread the spinach and feta filling evenly over each puff pastry sheet. Roll each sheet tightly into a log, starting from the short side. Slice into ½-inch rounds.
5. Cook to Perfection:
   Place pinwheels flat on the prepared baking sheet. Brush tops with beaten egg. Bake for 15–18 minutes until puffed and golden brown.
6. Finishing Touches:
   Let cool slightly before serving. You can sprinkle with fresh herbs like dill or parsley if you like.
7. Serve and Enjoy:
   Serve warm or at room temperature. Perfect with a light salad or as part of a finger food spread.

Texture & Flavor Secrets

These pinwheels offer the perfect blend of crisp and creamy. The puff pastry bakes up light and golden, while the cheesy spinach filling stays soft, savory, and satisfying. A hint of garlic rounds out the flavor for the ultimate savory bite.

Cooking Tips & Tricks

A few more tricks to guarantee pinwheel success:

• Chill the rolled dough for 10 minutes before slicing for cleaner spirals.
• Use a serrated knife to avoid squashing your rolls.
• Add lemon zest to the filling for a bright, fresh twist.

What to Avoid

It’s easy to get great results if you skip these common mistakes:

• Don’t overbake. They go from golden to burnt fast—watch closely near the end.
• Avoid wet filling. Squeeze excess liquid from spinach to prevent sogginess.
• Don’t slice too thick. Thinner rolls bake more evenly and stay crisp.

Nutrition Facts

Servings: 16
Calories per serving: 190
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Make-Ahead and Storage Tips

You can prepare the pinwheels ahead of time, slice, and refrigerate on the baking sheet for up to 24 hours before baking. Store leftovers in an airtight container for up to 3 days, and reheat in the oven or toaster to crisp them up.

How to Serve Spinach and Feta Pinwheels

Serve them warm as an appetizer, brunch side, or snack. They also work great on a party platter with dips like tzatziki, hummus, or a simple garlic yogurt sauce.

Creative Leftover Transformations

Turn any extras into:

• Savory Breakfast Wraps: Reheat and pair with scrambled eggs.
• Crispy Croutons: Cube and bake again for soup or salad toppings.
• Pinwheel Sandwiches: Slice in half and fill with roasted veggies or sliced turkey.

Additional Tips

• Use parchment paper for easy cleanup and crisp bottoms.
• Double the recipe—they disappear fast.
• Add red pepper flakes for a touch of heat in the filling.

Make It a Showstopper

Arrange the baked pinwheels in a spiral pattern on a wooden board. Garnish with fresh herbs and a small bowl of dipping sauce in the center for a centerpiece-worthy appetizer.

Variations to Try

• Sun-Dried Tomato & Feta: Add chopped sun-dried tomatoes to the filling.
• Spicy Spinach: Add chili flakes or chopped jalapeño.
• Cheddar & Chive: Swap feta for cheddar and stir in chives.
• Mushroom Lovers: Add sautéed mushrooms to the mix.
• Herb Explosion: Mix in dill, parsley, or basil for a garden-fresh taste.

FAQ’s

Q1: Can I freeze these pinwheels?

Yes! Freeze them before baking, then bake straight from frozen, adding 5–7 extra minutes.

Q2: Can I use phyllo dough instead of puff pastry?

You can, but the texture will be crispier and more delicate—like mini spanakopita.

Q3: What if I don’t have cream cheese?

Use ricotta or a few tablespoons of sour cream to keep it creamy.

Q4: How do I keep the pastry from sticking?

Use parchment paper or a lightly greased baking sheet.

Q5: Can I add meat to the filling?

Yes—crumbled cooked sausage or bacon pairs well with spinach and feta.

Q6: Are they good cold?

Definitely. They taste great at room temp and make an easy snack.

Q7: Can I make them gluten-free?

Use gluten-free puff pastry from the freezer section.

Q8: How long do they stay fresh?

Best within 2–3 days stored in an airtight container.

Q9: Do I need to blind bake the pastry?

Nope—these bake perfectly in one go.

Q10: What dips go best with them?

Try garlic yogurt sauce, tzatziki, hummus, or even marinara.

Conclusion

Spinach and Feta Pinwheels are everything you want in a savory pastry—cheesy, flaky, and downright crave-worthy. Whether you’re baking for guests, prepping ahead, or just looking for something delicious to snack on, trust me, these pinwheels are worth every swirl and bite.

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