Spinach and Feta Pinwheels Recipe saved more than one of my last-minute brunches, and I still crave that flaky, tangy bite. It suits busy home cooks and party hosts, and it takes about 35 minutes from start to finish.
Easy Spinach and Feta Pinwheels Recipe
This Spinach and Feta Pinwheels Recipe uses store-bought puff pastry, so you handle simple assembly instead of dough work. You mix a quick spinach-feta filling, spread it, roll, slice, and bake. The oven does the heavy lifting while you set out napkins and pretend you cleaned the whole kitchen.
The filling relies on accessible ingredients with flexible swaps. Frozen spinach and a tub of cream cheese turn into a spread that holds every crumbly bit of feta in place. You get crisp, golden spirals with creamy, garlicky centers that taste like a Greek bakery decided to visit your snack table.
Ingredients You’ll Need
- Puff pastry: 2 sheets, thawed but cold. Dufour uses butter and bakes extra flaky; Pepperidge Farm uses vegetable shortening and works great too. Keep it cold so you get puff.
- Frozen chopped spinach: 10 ounces, thawed and squeezed bone-dry. Fresh works too; wilt 10 cups in a skillet, cool, and squeeze dry.
- Feta cheese: 6 ounces, crumbled. Sheep’s milk feta tastes brinier; cow’s milk feta tastes milder.
- Cream cheese: 4 ounces, softened. It binds the filling and keeps slices neat.
- Garlic: 2 cloves, minced. Garlic powder (1/2 teaspoon) works in a pinch.
- Scallions: 2 thinly sliced, or use 2 tablespoons minced onion.
- Lemon zest: 1 teaspoon for brightness.
- Fresh dill or parsley: 1 tablespoon, chopped (optional but tasty).
- Black pepper: 1/2 teaspoon. Add a pinch of red pepper flakes if you like heat.
- Salt: Only if needed; feta brings plenty.
- Egg wash: 1 egg beaten with 1 teaspoon water. Use milk for a glossy top if you skip egg.
Equipment:
- Rimmed baking sheet, parchment paper, rolling pin, sharp knife or unflavored dental floss, pastry brush, mixing bowl, spoon.
How to Make Spinach and Feta Pinwheels
Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes
- Heat the oven to 400°F and line a baking sheet with parchment. Keep puff pastry in the fridge until you need it.
- Squeeze the spinach until it feels almost dry. Stir together cream cheese, feta, garlic, scallions, lemon zest, herbs, black pepper, and the spinach. Taste, then add a tiny pinch of salt only if the feta tastes mild.
- Unfold one puff pastry sheet on a lightly floured surface. Roll it gently into a 10×12-inch rectangle to smooth the seams.
- Spread half the filling over the pastry, leaving a 1/2-inch border on one long side. Roll from the opposite long edge into a tight log, ending at the clean border so it seals.
- Place the log seam-side down. Chill it in the freezer for 5 minutes so slicing stays tidy. Repeat with the second sheet and the remaining filling.
- Slice each log into 12 rounds, about 1/2 inch thick. Use a sharp knife with a gentle sawing motion or slide unflavored dental floss under the log, cross the ends, and pull tight for clean cuts.
- Arrange the slices on the baking sheet with a little space between each piece. Brush tops and edges with egg wash.
- Bake 18–22 minutes until the pastry turns deep golden and the centers bubble lightly. Cool 5 minutes on the pan so the layers set, then move to a wire rack.
Expert Tips
- Keep the pastry cold so it puffs and turns crisp.
- Squeeze the spinach like you mean it; excess moisture leads to soggy bottoms.
- Stick to a thin, even layer of filling to avoid blowouts.
- Roll tightly so the spirals stay defined.
- Score the log lightly before slicing to guide even pieces.
- Use floss to slice clean rounds if your knife drags.
- Bake on parchment for easy cleanup and good browning.
- Rotate the pan halfway through if your oven runs hot on one side.
- Let the pinwheels rest 5 minutes so the cheese sets and the bottoms stay crisp.
Variations & Substitutions
- Gluten-free: Use certified gluten-free puff pastry if available, or use gluten-free crescent-style dough; bake until golden.
- Vegan: Choose a vegan puff pastry, swap in plant-based cream cheese and vegan feta, and brush with oat milk or olive oil instead of egg.
- Add-ins: Mix in chopped sun-dried tomatoes, Kalamata olives, roasted red peppers, artichoke hearts, or a pinch of nutmeg.
- Herbs & spice: Swap dill for oregano, add lemon pepper, or finish hot pinwheels with a sprinkle of Aleppo pepper.
How to Serve Spinach and Feta Pinwheels
Serve these pinwheels warm or at room temp on a platter with tzatziki, a quick yogurt-dill sauce, or a drizzle of hot honey for sweet heat. They pair well with a crisp salad, tomato soup, or a mezze spread with hummus and olives. I also pack a few in lunchboxes with cucumber slices and grapes for balance.
Make-Ahead and Storage
- Make-ahead (unbaked): Roll and slice, then chill on a sheet pan for 30 minutes. Freeze solid, transfer to a bag, and bake from frozen at 400°F for 22–25 minutes.
- Make-ahead (baked): Bake, cool, and store in an airtight container in the fridge for up to 3 days.
- Reheat: Re-crisp in a 350°F oven or toaster oven for 8–10 minutes, or in an air fryer at 325°F for 5–7 minutes. Skip the microwave if you want flaky layers.
- Freezer: Freeze baked pinwheels up to 2 months; reheat from frozen at 350°F for 12–15 minutes.
Nutrition Information
Calories: about 240 per serving (2 pinwheels). Protein: moderate from feta and cream cheese. Carbs: primarily from puff pastry. Fat: higher from pastry and cheese; the spinach adds a little fiber and micronutrients.
Ingredients
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds.
- Add chopped spinach and cook until wilted (about 2-3 minutes). Remove from heat and let cool.
- Unroll the puff pastry sheet on a lightly floured surface.
- Spread the cooked spinach evenly over the pastry. Sprinkle crumbled feta and black pepper on top.
- Starting from one long side, tightly roll up the pastry into a log.
- Slice the log into 1/2-inch thick pinwheels and place them cut-side up on the prepared baking sheet.
- Brush tops with whisked egg for shine (optional).
- Bake for 18-20 minutes or until golden and puffed.
- Serve warm or at room temperature.