Spinach and Feta Pinwheels – 6 Golden Flaky Bites
Introduction
These Spinach and Feta Pinwheels are a quick and delightful Greek spin on Spanakopita, bringing together the classic flavors of spinach, feta, and herbs in a crisp, flaky pastry swirl. Instead of layering delicate sheets of phyllo, this version uses puff pastry for ease and speed, making it perfect for busy days or last-minute entertaining.
Each pinwheel bakes into a golden spiral with a tender, savory center. The spinach provides earthiness, while feta adds a creamy, salty contrast. A touch of garlic and herbs rounds out the flavor, creating a balanced filling that feels fresh yet comforting.
Spinach and Feta Pinwheels are ideal for appetizers, brunch spreads, or light lunches. Their bite-sized shape makes them easy to serve, and their bold Mediterranean flavors make them memorable.
Ingredients Overview
Frozen spinach works well for this recipe because it’s convenient and consistent. Be sure to thaw it completely and squeeze out as much moisture as possible. Excess liquid can make the pastry soggy and prevent proper browning.
Feta cheese provides the signature tangy, salty flavor. Crumbled feta blends easily into the spinach mixture, adding creaminess without overpowering the herbs.
Cream cheese is often added in small amounts to create a smoother filling and help bind the ingredients together. It balances the saltiness of the feta and gives the pinwheels a soft interior texture.
Garlic adds depth and aroma. Freshly minced garlic offers the best flavor, but garlic powder can be used in a pinch.
Fresh dill or parsley brings brightness and a distinctly Greek character. These herbs complement the spinach beautifully.
Puff pastry forms the flaky outer layer. Use store-bought all-butter puff pastry for the best flavor. Keep it cold until ready to use to ensure proper puffing.
A beaten egg brushed over the top before baking creates a golden finish and slight sheen.
Step-by-Step Instructions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Thaw one sheet of puff pastry according to package instructions, keeping it chilled but pliable.
In a mixing bowl, combine 1 cup well-drained chopped spinach, 1/2 cup crumbled feta cheese, 2 tablespoons softened cream cheese, 1 minced garlic clove, 1 tablespoon chopped fresh dill or parsley, and a pinch of black pepper. Mix until evenly combined.
Lightly flour a clean surface and roll the puff pastry into a rectangle about 10 by 12 inches if needed to smooth creases.
Spread the spinach and feta mixture evenly over the pastry, leaving a small border around the edges.
Starting from one long side, roll the pastry tightly into a log. Wrap the log in plastic wrap and refrigerate for 15–20 minutes to firm up. This step helps create cleaner slices.
Using a sharp knife, slice the chilled log into 1/2-inch thick rounds. Place the slices cut-side up on the prepared baking sheet, spacing them slightly apart.
Brush the tops lightly with beaten egg.
Bake for 15–18 minutes, or until the pinwheels are puffed and golden brown. Allow them to cool slightly before serving.
Tips, Variations & Substitutions
Always squeeze spinach thoroughly to remove excess moisture. Press it between paper towels or in a clean kitchen towel for best results.
For added richness, mix in a small amount of grated Parmesan cheese.
If you prefer a sharper flavor, add a small pinch of crushed red pepper flakes.
Ricotta can replace cream cheese for a lighter texture, though it may require extra draining.
These pinwheels can be assembled ahead of time and refrigerated until ready to slice and bake.
Serving Ideas & Occasions
Spinach and Feta Pinwheels are perfect for brunch tables, holiday appetizers, and casual gatherings. Their compact size makes them easy to serve on platters.
Pair them with a simple cucumber and tomato salad for a light lunch. They also complement a spread of dips such as hummus or tzatziki.
Serve warm for the best texture, though they are also enjoyable at room temperature.
Nutritional & Health Notes
These pinwheels provide protein and calcium from feta cheese, along with vitamins from spinach. Puff pastry adds richness and carbohydrates, making them a satisfying snack or appetizer.
Using moderate amounts of cheese helps balance flavor without overwhelming the dish. Pairing with fresh vegetables can round out the meal.
As with most pastry-based dishes, portion size plays a role in maintaining balance within a varied diet.
FAQ
1. Can I make Spinach and Feta Pinwheels ahead of time?
Yes. You can prepare the rolled log and refrigerate it for up to 24 hours before slicing and baking.
2. Can I freeze them?
Yes. Freeze the sliced, unbaked pinwheels on a tray until firm, then store in a freezer-safe container. Bake from frozen, adding a few extra minutes.
3. Why are my pinwheels soggy?
Excess moisture from the spinach is usually the cause. Make sure it is fully drained before mixing.
4. Can I use fresh spinach instead of frozen?
Yes. Sauté fresh spinach until wilted, then cool and squeeze out excess moisture before using.
5. How do I store leftovers?
Store baked pinwheels in an airtight container in the refrigerator for up to three days. Reheat in the oven to restore crispness.
6. Can I add other ingredients?
Yes. Finely chopped sun-dried tomatoes or olives can add additional Mediterranean flavor.
7. Do I need egg wash?
Egg wash helps create a golden finish but can be omitted if necessary. The pastry will still puff and bake properly.
Quick Spinach and Feta Pinwheel Appetizer Recipe
Flaky puff pastry pinwheels filled with spinach, feta, and herbs, baked until golden and crisp.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 20 pinwheels 1x
Ingredients
1 sheet puff pastry, thawed
1 cup frozen spinach, thawed and well-drained
1/2 cup crumbled feta cheese
2 tablespoons cream cheese, softened
1 garlic clove, minced
1 tablespoon fresh dill or parsley, chopped
1 egg, beaten for egg wash
Black pepper to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Mix spinach, feta, cream cheese, garlic, herbs, and pepper.
- Roll puff pastry into a rectangle if needed.
- Spread filling evenly over pastry.
- Roll tightly into a log and chill 15–20 minutes.
- Slice into 1/2-inch rounds and place on baking sheet.
- Brush with beaten egg.
- Bake 15–18 minutes until golden.
- Cool slightly before serving.
Notes
Drain spinach thoroughly to prevent soggy pastry. Chill before slicing for clean edges. Serve warm or at room temperature.