Spinach Feta Pinwheels

These Spinach Feta Pinwheels have become an absolute staple in my household, a go-to recipe that never fails to impress, whether it’s a casual family get-together, a potluck with friends, or even a special holiday appetizer spread. I remember the first time I made them; I was slightly intimidated by puff pastry, thinking it was reserved for fancy bakeries. But the process was surprisingly straightforward, and the result? Utterly divine. The flaky, buttery layers of pastry shattering with each bite, giving way to that warm, creamy, savory filling of spinach, tangy feta, and aromatic garlic and herbs – it was love at first bite. My kids, who usually eye anything green with suspicion, devoured them without a second thought, asking when I could make “those swirly pastry things” again. Friends constantly ask for the recipe, praising how elegant they look despite being relatively simple to whip up. They strike that perfect balance between comfort food and sophisticated snack, making them incredibly versatile. They reheat beautifully (if there are any leftovers, which is rare!), and they are just as good slightly warm as they are fresh from the oven. For me, they represent effortless entertaining – maximum flavour and visual appeal with minimal stress. This recipe isn’t just about ingredients and steps; it’s about creating delicious moments and happy memories around the table. If you’re looking for a reliable, crowd-pleasing appetizer or snack that tastes like you spent hours in the kitchen (when you secretly didn’t), these Spinach Feta Pinwheels are your answer.

Ingredients

Here are the key components you’ll need to create these delectable Spinach Feta Pinwheels:

• Frozen Chopped Spinach (10 oz / 280g package): The backbone of the filling. Ensure it’s thoroughly thawed and squeezed bone-dry to prevent soggy pinwheels.
• Puff Pastry (1 sheet, approx. 9.5-10 oz / 270-285g): The vessel for our delicious filling. Use a good quality all-butter puff pastry, thawed according to package directions, for the flakiest results.
• Cream Cheese (4 oz / 113g): Provides a creamy, luscious texture and helps bind the filling ingredients together. Use full-fat cream cheese, softened to room temperature for easy mixing.
• Feta Cheese (4 oz / 113g, crumbled): Adds that signature salty, tangy flavour that pairs beautifully with spinach. Crumble it yourself from a block for better flavour and moisture content than pre-crumbled.
• Yellow Onion (1/4 cup, finely chopped): Adds a subtle sweetness and aromatic base note. Finely chopping ensures it integrates smoothly into the filling. (Approx. 1/4 of a medium onion).
• Garlic (1-2 cloves, minced): Provides essential aromatic depth. Adjust the amount based on your preference for garlic intensity.
• Large Egg (1): Divided use – half (beaten) is mixed into the filling for richness and binding, the other half is used for an egg wash to give the pinwheels a beautiful golden sheen.
• Fresh Dill (1 tablespoon, chopped): Offers a bright, slightly tangy, herbaceous note that complements the feta and spinach perfectly. Fresh is highly recommended, but 1 teaspoon of dried dill can be substituted in a pinch.
• Salt (1/4 teaspoon, or to taste): Enhances all the flavours. Be mindful that feta cheese is already salty, so taste before adding too much.
• Black Pepper (1/4 teaspoon, freshly ground): Adds a touch of warmth and spice. Freshly ground pepper offers the best flavour.
• Optional: Lemon Zest (1/2 teaspoon): A small amount of lemon zest can brighten the filling and cut through the richness.
• Optional: Red Pepper Flakes (pinch): For those who like a tiny hint of background heat.

Instructions

Follow these steps carefully for perfectly flaky and flavourful Spinach Feta Pinwheels:

1. Prepare the Spinach: Ensure your frozen spinach is completely thawed. Place the thawed spinach in a clean kitchen towel or several layers of strong paper towels. Squeeze relentlessly over a sink or bowl until absolutely no more liquid comes out. This step is CRITICAL to avoid a soggy filling and bottom pastry. You should end up with a compact ball of dry spinach. Roughly chop the squeezed spinach to break up any large clumps.
2. Sauté Aromatics: Heat a small skillet over medium heat. Add a teaspoon of olive oil (optional, you can dry sauté if preferred). Add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Remove from heat and let it cool slightly.
3. Make the Filling: In a medium bowl, combine the softened cream cheese, crumbled feta cheese, the thoroughly squeezed and chopped spinach, the cooled sautéed onion and garlic mixture, about half of the beaten egg (reserve the other half for the egg wash), chopped fresh dill, salt, black pepper, and optional lemon zest or red pepper flakes. Mix everything together thoroughly until well combined and creamy. Taste and adjust seasoning if necessary, remembering the feta adds saltiness.
4. Prepare the Pastry: Lightly flour your work surface. Gently unfold the thawed puff pastry sheet. If it’s too thick, you can lightly roll it out a bit further with a rolling pin to achieve a rectangle roughly 10×12 inches (or follow the natural size of your pastry sheet), ensuring it’s an even thickness. Try to handle the pastry as little as possible to keep it cold.
5. Assemble the Pinwheels: Carefully spread the spinach and feta filling evenly over the puff pastry sheet, leaving about a ½-inch border along one of the longer edges. Don’t spread the filling too thickly, or it will squish out excessively when rolling.
6. Roll the Pastry: Starting from the long edge opposite the clean border, carefully and tightly roll the puff pastry up into a log, like a jelly roll. Try to keep the roll compact to ensure neat pinwheels.
7. Seal the Edge: Lightly brush the clean ½-inch border with a little water or some of the reserved beaten egg. Press gently to seal the log closed.
8. Chill the Log: Wrap the spinach feta log tightly in plastic wrap. Place the log in the refrigerator for at least 30 minutes, or in the freezer for 15-20 minutes. Chilling the log is crucial – it firms up the pastry and filling, making it much easier to slice neat, round pinwheels without squashing them. Do not skip this step!
9. Preheat Oven & Prepare Baking Sheet: While the log is chilling, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
10. Slice the Pinwheels: Once chilled and firm, remove the log from the plastic wrap. Using a sharp serrated knife or a very sharp chef’s knife, carefully slice the log into rounds approximately ½-inch thick. You should get about 18-24 pinwheels, depending on the length of your log and thickness of your slices. If the log starts to soften and become difficult to slice, return it to the freezer for a few more minutes.
11. Arrange on Baking Sheet: Place the sliced pinwheels cut-side down on the prepared baking sheet, leaving some space between each one as they will puff up during baking.
12. Apply Egg Wash: In a small bowl, whisk the remaining half of the beaten egg with about a teaspoon of water. Lightly brush the tops and sides of each pinwheel with the egg wash. This gives them a beautiful golden-brown colour and shine once baked.
13. Bake: Place the baking sheet in the preheated oven. Bake for 18-25 minutes, or until the pinwheels are beautifully puffed up, golden brown, and the filling is bubbly. Keep an eye on them towards the end of baking, as oven temperatures can vary.
14. Cool Slightly & Serve: Remove the baking sheet from the oven. Let the Spinach Feta Pinwheels cool on the baking sheet for 5-10 minutes before transferring them to a wire rack or serving platter. They are best served warm but are also delicious at room temperature.

Nutrition Facts

(Approximate values per pinwheel, assuming recipe yields 20 pinwheels. Actual values may vary based on specific ingredients used.)

• Servings: 20 Pinwheels
• Calories per Serving: Approximately 110-130 kcal
• Fat: Approximately 8-10g. Primarily from the puff pastry, cream cheese, and feta cheese. This includes saturated and unsaturated fats contributing to the flaky texture and rich flavour.

Disclaimer: These nutritional values are estimates calculated using standard ingredient databases. Actual figures can vary based on specific brands, ingredient substitutions, and final portion sizes.

Preparation Time

These Spinach Feta Pinwheels require a reasonable amount of time, balanced between active preparation and necessary chilling/baking periods.

• Active Preparation Time: Approximately 20-25 minutes (thawing spinach beforehand, chopping, mixing filling, assembling the roll).
• Chilling Time: 30 minutes (minimum, for easier slicing).
• Baking Time: 18-25 minutes.
• Total Time: Approximately 1 hour 10 minutes to 1 hour 20 minutes (including chilling).

While the total time exceeds an hour, much of it is hands-off chilling and baking, making the active work quite manageable for such an impressive result.

How to Serve Spinach Feta Pinwheels

These versatile pinwheels can be served in numerous ways, fitting various occasions and meal types. Here are some ideas:

• Classic Appetizer Platter:
  • Arrange warm pinwheels on a large platter.
  • Garnish with fresh dill sprigs or chopped parsley for a pop of colour.
  • Serve alongside other finger foods like olives, cherry tomatoes, or cheese cubes.
• With Dips:
  • Offer a side of cool, creamy Tzatziki sauce – the cucumber and yogurt complement the feta beautifully.
  • A simple Marinara sauce provides a tangy tomato counterpoint.
  • Serve with a Balsamic Glaze for drizzling, adding a touch of sweet acidity.
  • A Roasted Red Pepper dip also pairs wonderfully.
• As Part of a Brunch Spread:
  • Include them alongside scrambled eggs, fresh fruit salad, and breakfast pastries.
  • Their savory nature provides a lovely contrast to sweeter brunch items.
• Light Lunch or Dinner:
  • Serve 3-4 pinwheels per person alongside a fresh green salad with a light vinaigrette.
  • Pair them with a bowl of creamy tomato soup or a light vegetable soup for a comforting meal.
• Party or Potluck Contribution:
  • They travel well (bake just before leaving or reheat upon arrival if possible).
  • Arrange them attractively on a disposable or reusable platter for easy transport and serving.
  • They are great at room temperature, making them ideal for buffet-style setups.
• Game Day Snack:
  • Perfect finger food for munching on while watching the game. Serve alongside other popular snacks like wings, nachos, or sliders.
• Holiday Gatherings:
  • Their festive swirl pattern makes them look elegant on a holiday appetizer table (Thanksgiving, Christmas, Easter).

No matter how you choose to serve them, they are best enjoyed warm or at room temperature for the optimal flaky pastry texture and flavourful filling.

Additional Tips for Perfect Pinwheels

Elevate your Spinach Feta Pinwheels from great to absolutely perfect with these handy tips:

1. Master the Spinach Squeeze: This cannot be stressed enough. Excess moisture is the enemy of flaky pastry. Use a sturdy tea towel or cheesecloth and wring out every last drop of water from the thawed spinach. If you think it’s dry, squeeze again!
2. Don’t Overwork the Puff Pastry: Handle the puff pastry as little as possible and keep it cold. Overworking or letting it get too warm can compromise the layers, resulting in less puff and a tougher texture. If it gets sticky or soft while you’re working, pop it back in the fridge for a few minutes.
3. Use a Sharp Knife for Slicing: After chilling the log, a sharp knife (serrated often works well) is essential for clean cuts. Use a gentle sawing motion rather than pressing straight down, which can squash the rounds. Wiping the blade clean between cuts can also help.
4. Chill Before Slicing – Seriously: The chilling step (Tip #8 in Instructions) isn’t optional for neat pinwheels. It solidifies the filling and pastry, preventing the log from compressing as you slice, ensuring distinct swirls.
5. Even Filling Distribution: Spread the spinach-feta mixture evenly across the pastry, leaving the border clear. Avoid making it too thick in the middle or too thin at the edges for consistent flavour and proper rolling.
6. Get Creative with Herbs & Spices: While dill is classic, feel free to experiment! Finely chopped fresh parsley, mint, or even a little oregano can add different dimensions. A pinch of nutmeg is also a traditional companion to spinach and creamy fillings.
7. Cheese Variations (Use with Caution): While feta is key, you could subtly alter the profile by swapping some of the cream cheese for goat cheese (tangier) or adding a small amount of grated Parmesan or Pecorino Romano to the filling for extra salty depth. Don’t substitute all the feta, as its unique texture and tang are central to the recipe.
8. Achieve Golden Perfection: Don’t skip the egg wash! It’s responsible for that beautiful, shiny, golden-brown crust. For an even deeper colour, you can use just egg yolk mixed with a splash of cream instead of a whole egg and water. Ensure you brush the tops and the sides of the pinwheels.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Spinach Feta Pinwheels:

1. Can I make these Spinach Feta Pinwheels ahead of time?
Yes! You have a couple of options. You can prepare the filling up to 2 days in advance and store it, covered, in the refrigerator. You can also assemble and roll the log, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before slicing and baking. Alternatively, see the freezing options below.

2. Can I freeze Spinach Feta Pinwheels?
Absolutely! Freezing works best before baking. Assemble and roll the log, wrap it tightly in plastic wrap, and then again in aluminum foil or place it in a freezer bag. Freeze for up to 2-3 months. When ready to bake, you can either thaw the log in the refrigerator overnight before slicing and baking as directed, OR slice the log while still frozen (this gives very neat slices, though it requires a good knife and some effort) and bake from frozen, adding about 5-10 minutes to the baking time. You can also freeze baked pinwheels, but they may lose some crispness upon reheating. Reheat baked frozen pinwheels in a 350°F (175°C) oven until heated through.

3. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. You’ll need a large amount (around 1-1.5 lbs) as it wilts down significantly. Sauté the fresh spinach in batches until fully wilted. Let it cool completely, then squeeze out all excess moisture just like you would with frozen spinach. Ensure it’s finely chopped before adding to the filling.

4. What can I substitute for puff pastry?
While puff pastry provides the best flaky texture, you could potentially use crescent roll dough in a pinch. The texture will be softer and more bread-like, less flaky. Roll out the crescent dough sheet, seal any perforations, spread the filling, roll, chill briefly, slice, and bake according to the crescent roll package directions (likely a lower temperature and shorter time). Phyllo dough could also be used by layering sheets with melted butter and the filling, then rolling, but this is a more advanced technique and results in a different, shatteringly crisp texture.

5. How do I prevent my pinwheels from getting soggy on the bottom?
The number one cause is insufficiently squeezed spinach. Ensure it’s bone dry! Secondly, don’t let the assembled log sit at room temperature for too long before baking. Ensure your oven is fully preheated. Baking on parchment paper also helps wick away some moisture. Finally, make sure the filling isn’t spread too thickly.

6. Can I make these pinwheels gluten-free?
Yes, you can make them gluten-free by using a readily available gluten-free puff pastry sheet. Follow the package directions for handling the gluten-free pastry, as some brands can be more delicate. Ensure all other ingredients (like cheeses) are certified gluten-free if catering to someone with celiac disease.

7. Can I add other ingredients to the filling?
Certainly! Finely chopped sun-dried tomatoes (oil-packed, drained well), chopped Kalamata olives, toasted pine nuts, or even a small amount of finely crumbled cooked bacon could be delicious additions. Just ensure any additions don’t add too much extra moisture and chop them finely to integrate well.

8. My pinwheels unrolled during baking. How can I prevent this?
This can happen if the log wasn’t rolled tightly enough, the seam wasn’t sealed properly (use a bit of egg wash or water as glue), or if they were sliced too thick. Chilling the log thoroughly before slicing also helps them maintain their shape during baking. Ensure you leave enough space between them on the baking sheet as they expand.