Savory Spinach Feta Swirls

Welcome to the ultimate guide for creating incredibly delicious and effortlessly elegant Spinach and Feta Pinwheels. This easy appetizer recipe, utilizing flaky puff pastry, brings the savory, herb-infused flavors of a classic spanakopita-style filling into a convenient, crowd-plepleasing bite-sized form. Whether you’re a seasoned home cook or new to baking, these pinwheels are designed to impress with minimal fuss.

If you’re seeking a show-stopping yet simple vegetarian appetizer that consistently wins rave reviews, look no further than these golden-brown spinach and feta delights. Each bite offers a delightful contrast: a wonderfully buttery, crisp, and flaky exterior gives way to a tender, savory interior bursting with the salty tang of feta, the richness of sautéed spinach, and the aromatic punch of fresh garlic and herbs.

The heart of these pinwheels lies in their exquisite filling. Inspired by traditional Greek spanakopita, it combines vibrant fresh spinach, fragrant garlic, sweet sautéed onions, creamy feta cheese, and a generous blend of fresh dill and parsley. This harmonious mix creates a deeply satisfying flavor profile that is both comforting and sophisticated.

For ultimate convenience and speed, we recommend using store-bought puff pastry, which makes this recipe achievable in under an hour. However, for those who enjoy a baking project and desire an even more superior flakiness, you are welcome to prepare your own Homemade Rough Puff Pastry. Either choice promises a spectacular result.

These Spinach and Feta Pinwheels are incredibly versatile, perfect for holiday gatherings, game day parties, elegant brunches, or simply as a delightful snack. Their vibrant flavors and appealing spiral shape make them a guaranteed conversation starter. They also pair wonderfully with other puff pastry creations. Consider adding a variety to your spread with these Ham and Cheese Turnovers, Reuben Hand Pies, Baked Brie with Fig Jam, Cheese Tartlets, or a savory Caramelized Onion and Goat Cheese Tart to complete your appetizer menu.

Why You’ll Adore This Recipe

These Spinach and Feta Pinwheels aren’t just an appetizer; they’re a culinary experience designed for ease and enjoyment. Here’s why they’ll become your new favorite:

• Effortless Elegance: With the magic of store-bought puff pastry, you can create a sophisticated appetizer in under an hour, making entertaining stress-free.
• Irresistible Flavor Profile: The filling is a masterful blend of savory spinach, tangy feta, pungent garlic, sweet onion, and fresh herbs (dill and parsley), echoing the beloved flavors of spanakopita.
• Perfectly Textured: Each pinwheel boasts a golden, crisp, and flaky exterior that yields to a tender, flavorful interior. The contrast of textures is simply divine.
• Versatile for Any Occasion: From casual family dinners to elegant holiday parties, brunch gatherings, or even as a light lunch, these pinwheels fit seamlessly into any menu.
• Vegetarian-Friendly: A fantastic option for your vegetarian guests, ensuring everyone has something delicious to enjoy.
• Make-Ahead & Freezer Friendly: Prepare them in advance, store them, and bake fresh when needed. This is a huge bonus for busy hosts.

Essential Ingredients & Smart Substitutions

Creating these delightful Spinach and Feta Pinwheels begins with a selection of fresh, high-quality ingredients. Here’s a detailed look at what you’ll need and how to make smart choices or substitutions:

• Puff Pastry: This is the star of the show. While readily available store-bought puff pastry offers incredible convenience and yields fantastic results, don’t hesitate to try making your own! Our Homemade Rough Puff Pastry recipe will elevate the flakiness to another level if you have the time and inclination for a more artisanal touch. Ensure your store-bought pastry is thawed according to package directions before use.
• Spinach: The recipe specifically calls for fresh baby spinach, which wilts beautifully and has a mild flavor. It’s crucial to wilt the spinach and then squeeze out as much liquid as possible to prevent a soggy pastry. If fresh spinach isn’t available, you can easily substitute with thawed and thoroughly drained frozen chopped spinach. Just be sure to press out all excess water from frozen spinach as well.
• Aromatics: A flavorful base is built with finely diced yellow onion and minced garlic. These two ingredients, when gently sautéed, add depth and sweetness to the filling. Fresh dill and parsley are integral to the spanakopita-style flavor, providing a bright, herbaceous note. While fresh herbs are highly recommended for the best flavor, you can use 1 teaspoon of dried dill and 1 teaspoon of dried parsley as a substitute for every 2 tablespoons of fresh.
• Cheese: Creamy, salty feta cheese is essential for that authentic Greek taste. You can use either pre-crumbled feta for convenience or a block of feta that you chop yourself. If you’re looking for a dairy-free option, there are excellent vegan feta alternatives available that can be used. For a different flavor profile, consider adding a touch of grated Parmesan or a milder goat cheese.
• Olive Oil, Butter, or Fat of Choice: Used for sautéing the aromatics. Extra virgin olive oil offers a distinctly Mediterranean flavor, while butter adds a rich, nutty depth. Choose your preferred fat to complement the other ingredients.
• Kosher Salt: Essential for seasoning and balancing the flavors of the filling. Adjust to taste, keeping in mind the inherent saltiness of feta cheese.

Step-by-Step Guide to Making Perfect Spinach and Feta Pinwheels

Follow these detailed instructions to create flaky, flavorful Spinach and Feta Pinwheels that will disappear from the plate in minutes:

STEP 1: Prepare the Spinach. Begin by adding fresh baby spinach to a large pan over medium heat. Toss the spinach gently until it has completely wilted down, which should only take a few minutes. Immediately transfer the wilted spinach to a fine mesh strainer to cool. Once the spinach is cool enough to handle, use your hands or a clean kitchen towel to squeeze out as much liquid as humanly possible. This step is critical; excess moisture will make your pastry soggy. After squeezing, roughly chop the spinach.

STEP 2: Sauté the Aromatics and Herbs. While the spinach cools, finely dice your yellow onion and mince the garlic. Heat 1-2 tablespoons of olive oil, butter, or your preferred fat in a medium-sized pan over medium-low heat. Add the diced onion and minced garlic, sautéing until they become translucent and wonderfully fragrant, typically 3-5 minutes, stirring occasionally to prevent browning. Turn off the heat and stir in the chopped fresh dill and parsley. Transfer this aromatic mixture to a medium-sized bowl.

STEP 3: Combine the Filling. Add the chopped spinach and crumbled or chopped feta cheese to the bowl with the sautéed onions, garlic, and herbs. Season with ½ teaspoon of kosher salt. Mix all the ingredients thoroughly until they are completely combined and evenly distributed. You can use your fingers or two forks to gently separate the spinach to ensure everything is well-mixed.

STEP 4: Prepare the Puff Pastry. On a lightly floured surface, roll out your sheet of puff pastry to an approximate thickness of ⅛ inch. It doesn’t need to be perfectly square, a slightly rectangular shape is perfectly fine. Gently brush off any excess flour from both sides of the pastry. Evenly spread the spanakopita-style mixture over the entire surface of the pastry, leaving a bare border of about a centimeter on all sides, *except* for the longer side closest to your body. Lightly moisten this closest bare edge with a dab of water to help with sealing.

STEP 5: Roll and Seal. Starting from the longer side closest to you (the one without the bare border), carefully and tightly roll the puff pastry into a log. Roll it towards the moistened edge. Once you reach the end, firmly pinch the moistened edge of the dough together with your fingers to create a secure seal. Place the palms of your hands on either end of the rolled log and gently push inwards to compact it, then roll it back and forth a few times to ensure a uniform shape.

STEP 6: Chill, Slice, and Bake. For the flakiest, most beautifully shaped pinwheels, wrap the log tightly in plastic wrap, then roll it in a dish towel (to help maintain its round shape) and refrigerate for at least 15-30 minutes. This chilling time firms up the pastry and filling, making slicing much easier and preventing excessive spreading during baking. While the log chills, preheat your oven to 400℉ (205℃) and line a large baking sheet with parchment paper.

Once chilled, unwrap the log. Using a sharp serrated knife, slice the log into approximately 16 pieces, each about ½ inch thick. Arrange the pinwheels evenly spaced on the prepared baking sheet. Bake for 20-25 minutes, or until the pastry is puffed, golden brown, and delightfully crispy. Allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack. Serve warm and enjoy!

Storing, Freezing, and Reheating Instructions

These Spinach and Feta Pinwheels are best enjoyed fresh out of the oven, but their make-ahead and storage capabilities make them an ideal choice for entertaining. Here’s how to store and freeze them effectively:

Storage of Baked Pinwheels:

• Room Temperature: Leftover baked pinwheels can be stored at room temperature for up to one day in an airtight container.
• Refrigeration: For longer storage, place the baked pinwheels in an airtight container and refrigerate for up to two days.
• Reheating: To restore their crispiness, reheat baked pinwheels in a preheated oven at 400℉ (205℃) for 5-7 minutes, or until warmed through and crispy.

Make-Ahead (Unbaked Log):

Prepare the entire log up to Step 5 (rolling and sealing). Wrap the log tightly in plastic wrap, then an additional layer of foil, and store it in the refrigerator for up to three days. When ready to bake, unwrap, slice, and bake according to the instructions in Step 6.

Freezing Spinach and Feta Pinwheels:

Freezing these pinwheels is an excellent option for future convenience, whether you want to freeze the unbaked log or the individual baked pinwheels.

• Freezing the Unbaked Log: Prepare the log as described in Step 5. Wrap it very tightly in plastic wrap, then in a layer of aluminum foil, and finally place it into a freezer-safe zip-top bag or airtight container. Freeze for up to two months. When you’re ready to bake, thaw the log completely in the refrigerator overnight. Once thawed, slice and bake according to the instructions.
• Freezing Baked Pinwheels: Allow the baked pinwheels to cool completely. Arrange them in a single layer on a baking sheet and flash freeze for about 1-2 hours until solid. Once frozen, transfer them to a freezer-safe zip-top bag or airtight container. Freeze for up to one month. To reheat, you can bake them directly from frozen at 375℉ (190℃) for 10-15 minutes, or until heated through and crisp, though thawing first will yield slightly better texture.

Pro Tips for Achieving Pinwheel Perfection

Elevate your Spinach and Feta Pinwheels from good to exceptional with these expert tips:

• Squeeze, Squeeze, Squeeze the Spinach: This cannot be stressed enough! Whether using fresh wilted spinach or thawed frozen spinach, you will be surprised by the sheer amount of water that comes out. Removing all excess moisture is the single most important step for a crispy, non-soggy pastry.
• Secure the Seam: Ensure you firmly pinch the seam of the rolled puff pastry together. If the seam isn’t properly sealed, your beautiful pinwheels might unravel during baking, losing their signature spiral shape.
• Don’t Skip the Chill Time: Allowing the rolled log to chill in the refrigerator for at least 15-30 minutes is crucial. This firms up both the pastry and the filling, making it much easier to slice cleanly and ensuring the pastry remains flaky and holds its shape during baking.
• Keep it Round During Chilling: For perfectly round pinwheels, wrap the chilled log in a clean kitchen towel before placing it in the fridge. The towel acts as a cushion, preventing one side from flattening against the shelf.
• Use a Serrated Knife for Slicing: A sharp serrated knife is your best friend when cutting the pastry log into individual pinwheels. It helps to cleanly slice through the layers without squishing the delicate pastry or dragging the filling.
• Uniform Sizing: Try to slice the pinwheels into uniform ½-inch thick rounds. This ensures they bake evenly. While you can cut them a bit thicker if you prefer, be aware that they may require a slightly longer baking time.
• Avoid Overfilling: While tempting, overfilling the pastry can make it difficult to roll and seal tightly, leading to messy pinwheels. Stick to the recommended amount for the best results.
• Even Spreading: Ensure the filling is spread evenly across the puff pastry sheet. This guarantees that every pinwheel has a consistent amount of delicious filling.

Discover More Puff Pastry Recipes

If you love the convenience and versatility of puff pastry, explore these other fantastic recipes from The Cozy Plum:

• Reuben Hand Pies
• Fruit & Cream Cheese Puff Pastry Danish
• Galette des Rois

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📖 Recipe: Easy Spinach and Feta Pinwheels

Spinach and Feta Pinwheels

By Callan Wenner

This easy Spinach and Feta Pinwheel appetizer is so quick to make using puff pastry. The spanakopita style filling is packed with flavor and gets wrapped into a crispy, flaky pastry.

5 from 2 votes

Print Recipe
Pin Recipe

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Course

Appetizer, Breakfast, Snack

Cuisine

American, Greek

Servings

16 pinwheels

Calories

98 kcal

Equipment

• Rolling Pin
• Serrated knife
• Large baking sheet
• Parchment paper

Ingredients

• 1 sheet puff pastry (homemade rough puff or store-bought)
• 8 oz baby spinach
• 1 clove garlic (minced)
• ¼ yellow onion (finely diced)
• 1-2 tablespoons olive oil, butter, or fat of choice
• 2 oz feta cheese (chopped or crumbled)
• 2 tablespoons minced fresh dill (or 1 teaspoon dried dill)
• 2 tablespoons minced fresh parsley (or 1 teaspoon dried parsley)
• ½ teaspoon kosher salt

Instructions

1. Add the spinach to a large pan over medium heat and toss until fully wilted. Transfer the cooked spinach to a fine mesh strainer to cool, then squeeze out as much water as possible with your hands.
2. While the spinach is cooling, sauté the onions and garlic in the fat over medium-low heat until translucent and fragrant, stirring occasionally, 3-5 minutes. Turn the heat off and stir in the herbs.
3. Roughly chop the spinach, then separate it with your fingers (or two forks) in a bowl. Add the garlic, onion, herbs, feta, salt and mix to completely combine.
4. Roll out the puff pastry to about ⅛” thick (it doesn’t matter if it stays in a square or slightly rectangular) and brush off any excess flour.
5. Add the spinach feta mixture to the top and spread it evenly to the edges, leaving a ½” space on one of the longer sides (if it’s slightly rectangular, if not, just choose a side). Add a swipe of water to the exposed ½” pastry.
6. Starting on the side closest to your body, roll the pastry tightly to meet the water edge, then lightly pinch the pastry together to seal. Roll the entire log back and forth a few times, then press it in on each side with the palms of your hands to keep it compact.
7. Wrap the log in plastic wrap, then roll it in a dish towel and place in the fridge for 15-30 minutes. Preheat the oven to 400℉/205℃ and line a large baking sheet with parchment paper.
8. Unwrap the log and use a serrated knife to slice the pinwheels into ½” rounds (about 16 pieces).
9. Space out the pieces evenly on the baking sheet and bake for 20-25 minutes until lightly golden. Enjoy after a few minutes while still warm.

Video

A video demonstration for these spinach and feta puff pastry pinwheels is available.

(Video player for Spinach Feta Puff Pastry.mov will appear here, demonstrating the preparation steps.)

Notes

• Frozen spinach can also be used – thaw and remove any excess water.
• Crumbled or blocked feta can be used.
• The pinwheels should be enjoyed right after baking, but can be stored at room temperature for one day or in the fridge for two days and reheated in a 400℉/205℃ oven for 3-5 minutes to regain crispness.
• To freeze, wrap the log in plastic wrap and foil, then place in a zip-top bag and freeze for up to two months. Thaw completely in the fridge, then slice and bake as instructed.

Nutritional Information

Below is an estimated nutritional breakdown per serving. Please note that accuracy is not guaranteed and can vary based on ingredients and preparation methods.

Calories: 98 kcal
Carbohydrates: 8g
Protein: 2g
Fat: 7g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Cholesterol: 3mg
Sodium: 162mg
Potassium: 94mg
Fiber: 1g
Sugar: 1g
Vitamin A: 1344 IU
Vitamin C: 4mg
Calcium: 34mg
Iron: 1mg

We hope you enjoy making and sharing these delightful Spinach and Feta Pinwheels! They are truly a testament to how simple ingredients, when combined with care, can create something truly spectacular. Don’t hesitate to experiment with the herbs or add a pinch of nutmeg for an extra layer of flavor. Happy baking!