Spinach and Feta Pinwheels with Puff Pastry

These Spinach Feta Pinwheels are a flaky, savory appetizer made with buttery puff pastry, spinach, feta cheese, and mozzarella. They have all the delicious flavors of Greek-inspired spanakopita in an easy pinwheel shape that is perfect for parties, holidays, and family gatherings. Each bite is crisp on the outside and filled with a creamy, cheesy spinach mixture on the inside.

Why You’ll Love Spinach Feta Pinwheels

• Flaky and buttery – Each pinwheel has crisp, golden layers of puff pastry. The texture is light, flaky, and delicious. Puff pastry gives you impressive results without the extra work of phyllo dough. Every bite has a satisfying crunch.
• Packed with savory flavor – The filling combines spinach, feta, mozzarella, green onion, garlic salt, and nutmeg. Feta adds a tangy flavor, while mozzarella makes the filling extra cheesy. Green onion and nutmeg add even more depth. These pinwheels taste rich and flavorful.
• Easy to prepare – The filling comes together quickly in one bowl. The puff pastry only needs to be rolled, filled, sliced, and baked. There is no complicated shaping or layering required. This makes the recipe approachable for home cooks.
• Perfect for entertaining – These bite-sized pinwheels are easy to serve at parties and gatherings. Their spiral shape looks beautiful on a serving platter. Guests can pick them up and enjoy them without utensils. The recipe makes 16 pinwheels, so there is plenty to share.
• A simple spanakopita-inspired appetizer – These pinwheels offer the delicious spinach and feta flavors found in spanakopita. Puff pastry creates an easier alternative to working with delicate phyllo dough. You still get a crisp pastry shell and a savory spinach filling. It is a fun twist on a classic Greek-inspired appetizer.
• Great texture in every bite – The outside bakes until puffed and golden brown. Inside, the spinach and cheese filling stays soft and savory. Chilling the sliced pinwheels before baking helps the pastry rise. The contrast between the flaky pastry and cheesy filling makes them hard to resist.

Ingredients For Spinach Feta Pinwheels

• Egg – Whisked with water to make an egg wash that helps seal the pastry roll.
• Water – Mixed with the egg to create the egg wash.
• Feta cheese – Adds a tangy, salty flavor to the spinach filling.
• Mozzarella cheese – Gives the filling a mild, cheesy taste and helps balance the feta.
• Green onion – Adds a fresh, savory flavor to the cheese mixture.
• Garlic salt – Seasons the filling with garlic flavor and salt.
• Fresh nutmeg – A few grates add a subtle warm flavor that complements the spinach.
• Frozen chopped spinach – Thawed and squeezed very dry before being spread over the pastry.
• Frozen puff pastry – Creates the flaky, buttery layers that surround the spinach and cheese filling.
• All-purpose flour – Lightly dusted over the work surface to keep the puff pastry from sticking while rolling.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

How To Make Spinach Feta Pinwheels

• Whisk the egg with the water in a small bowl to make the egg wash.
• Stir together the feta, mozzarella, green onion, garlic salt, and nutmeg in a mixing bowl.
• Sprinkle the flour over your work surface, then gently roll out the puff pastry to smooth the seams.
• Brush the pastry with the egg wash. Spread the cheese mixture over the top, followed by the spinach, leaving about 1 inch bare along one short edge.
• Roll the pastry up tightly from the filled short side toward the uncovered edge.
• Slice the roll into 16 pinwheels and arrange them on parchment-lined baking sheets.
• Chill the pinwheels while the oven heats to 400°F, then lower the temperature to 350°F.
• Bake for 15 to 18 minutes, until puffed and golden. Let them cool slightly before serving.

Serving Suggestions

• Serve the spinach feta pinwheels warm on a platter as an easy party appetizer.
• Pair them with Greek lamb skewers for a Mediterranean-inspired meal.
• Add them to a spread with Greek tomato cucumber salad or Mediterranean chickpea salad.
• Serve them alongside Mediterranean endive boats for a colorful appetizer table.
• Enjoy them with an avocado grilled cheese sandwich for a hearty lunch or casual dinner.
• Finish the meal with lemon bundt cake for a sweet ending.

Tips For Success

• Squeeze the spinach very dry – This is one of the most important steps in the recipe. Frozen spinach holds a lot of moisture after it thaws. Press out as much liquid as possible before adding it to the pastry. Dry spinach helps keep the filling from becoming watery and prevents the puff pastry from turning soggy.
• Use cold puff pastry – Puff pastry rises best when it is cold before baking. After you slice the roll into pinwheels, place them in the refrigerator or freezer while the oven heats. This short chilling time helps the pastry hold its shape. It also encourages the layers to puff up and become flaky in the oven.
• Do not cover the entire pastry with filling – Leave about 1 inch of empty space along one short edge of the puff pastry. This uncovered section helps seal the roll. Brush it with egg wash before rolling. When the pastry reaches that edge, press it gently so the roll stays closed while baking.
• Roll the pastry tightly but gently – Start rolling from the short edge that is covered with filling. Keep the roll firm so the pinwheels hold together. Do not press so hard that the filling squeezes out. A neat, even roll will make it easier to cut the pastry into attractive spiral slices.
• Cut the pinwheels into even pieces – Slice the pastry log into pieces that are about 1/2 to 3/4 inch thick. Try to keep the slices close to the same size. Even pinwheels will bake at a similar rate. Use a sharp knife so the pastry keeps its shape and the layers are not crushed.
• Give the pinwheels enough space – Arrange the slices on two parchment-lined baking sheets. Leave room between them so the pastry can expand. Crowding the pan may keep the edges from becoming as crisp. Parchment paper also makes cleanup easier and helps prevent sticking.
• Watch the oven temperature – Heat the oven to 400°F while the pinwheels chill. Lower the temperature to 350°F before baking. Bake them for 15 to 18 minutes, or until the pastry is puffed and golden. Look at the color of the pastry rather than relying only on the timer.
• Reshape the pinwheels when needed – Some slices may loosen slightly after cutting or baking. Gently press them back into a round shape before they go into the oven. You can also adjust them carefully right after baking while they are still warm.
• Let them cool briefly before serving – The filling will be very hot when the pinwheels first come out of the oven. Allow them to rest for a few minutes. This makes them easier to handle and gives the pastry time to set. They are especially delicious when served warm.

Variations And Substitutions

• Use block feta or crumbled feta – Feta sold in a block is a great choice because you can crumble it into small pieces yourself. The small pieces spread evenly across the puff pastry. Pre-crumbled feta will also work when you need a quicker option. Either type gives the filling its tangy, salty flavor.
• Choose your preferred mozzarella – Freshly grated mozzarella can be used in the filling. Pre-shredded mozzarella also works well and saves time. If the shreds are long, chop them into smaller pieces before mixing. Smaller pieces are easier to distribute throughout the filling.
• Use fresh or ground nutmeg – Freshly grated nutmeg adds a subtle warm flavor that pairs well with spinach. Only a few grates are needed. Ground nutmeg can be used when whole nutmeg is not available. Add just a small pinch so it does not overpower the other ingredients.
• Try different puff pastry brands – Any thawed puff pastry sheet can be used for this recipe. Puff pastry made with butter gives the pinwheels a rich flavor and flaky texture. The original recipe suggests an all-butter brand when available. No matter which brand you choose, keep the pastry cold before baking.
• Adjust the slice thickness – Cut the pastry log into slices between 1/2 and 3/4 inch thick. Thinner slices will give you slightly smaller pinwheels. Thicker slices will make larger, more substantial pieces. Try to keep all the slices close to the same size so they bake evenly.
• Make the filling more evenly distributed – Break the thawed spinach into small pieces before spreading it over the cheese. You can also chop long pieces of shredded mozzarella. This helps each pinwheel contain a balanced amount of spinach, feta, and mozzarella.
• Change the serving size – The recipe makes about 16 pinwheels, with two pinwheels per serving. Serve one pinwheel per person when these are part of a larger appetizer spread. Serve two or more when they are the main snack. The yield may vary slightly depending on how thickly you slice the pastry roll.
• Keep the recipe vegetarian – These pinwheels are vegetarian as written. The filling is made with spinach, cheese, green onion, and seasonings. Check the ingredients on your puff pastry package when choosing a specific product. Use the pastry that best matches your preferences.
• Use the available type of frozen spinach – Frozen chopped spinach is the best option listed for this recipe. Let it thaw completely before using it. The most important step is squeezing out as much liquid as possible. Very dry spinach helps the pastry bake up crisp instead of soggy.
• Adjust the seasoning carefully – Garlic salt seasons both the cheese and spinach filling. Feta is already salty, so avoid adding extra salt before tasting the mixture. A little more green onion can make the filling taste fresher. Keep the nutmeg light so the spinach and feta remain the main flavors.

Storage and Reheating

• The original recipe does not provide specific storage or reheating instructions. For the best texture, serve the Spinach Feta Pinwheels warm after allowing them to cool slightly following baking.

Frequently Asked Questions

What are Spinach Feta Pinwheels?

Spinach Feta Pinwheels are a flaky puff pastry appetizer filled with spinach, feta cheese, mozzarella, green onion, garlic salt, and a touch of nutmeg. They are inspired by the flavors of Greek spanakopita, but they use puff pastry instead of phyllo dough. The pastry is rolled into a log, sliced into spirals, chilled, and baked until puffed and golden. This makes them a simple and attractive appetizer for parties, holidays, or family gatherings.

Do I need to thaw the frozen spinach first?

Yes, the frozen chopped spinach should be completely thawed before you use it. After thawing, squeeze it very dry to remove as much liquid as possible. Excess moisture can make the pastry soggy and prevent it from baking up crisp. Break apart the dried spinach before spreading it over the cheese mixture so it is evenly distributed throughout the pinwheels.

Why do I need to chill the pinwheels before baking?

Cold puff pastry rises better in the oven and produces flakier layers. The pastry may become warm while you roll, fill, and slice it. Placing the sliced pinwheels in the refrigerator or freezer while the oven heats gives the pastry a chance to firm up again. This also helps the pinwheels hold their spiral shape during baking.

How do I keep the pinwheels from unraveling?

Leave about 1 inch of puff pastry uncovered along one short edge. Brush that uncovered section with the egg wash before rolling. Start rolling from the opposite short edge, which should be covered with filling, and finish at the bare edge. Gently press the seam against the roll so it sticks. You can also reshape the pinwheels slightly before baking if any of them loosen after slicing.

Can I use pre-crumbled feta cheese?

Yes, pre-crumbled feta can be used in this recipe. Feta sold in a block may have a better texture, but both options will work. Crumble the cheese into small pieces so it spreads evenly over the puff pastry. This helps every pinwheel contain a balanced amount of feta, mozzarella, and spinach.

Can I use pre-shredded mozzarella?

Pre-shredded mozzarella works well and makes preparation easier. If the cheese shreds are long, chop them into smaller pieces before adding them to the filling. Smaller pieces are easier to spread evenly over the pastry. This helps prevent large clumps of cheese from collecting in only a few pinwheels.

What type of puff pastry works best?

A puff pastry made with butter will give the pinwheels a rich flavor and flaky texture. The recipe recommends choosing an all-butter puff pastry when one is available. However, you can use the thawed puff pastry sheet you have on hand. No matter which brand you choose, keep it cool and avoid letting it become too soft while you are working.

How thick should I slice the pinwheels?

Slice the rolled pastry into pieces that are about 1/2 to 3/4 inch thick. The recipe makes approximately 16 pinwheels. Try to cut the slices as evenly as possible so they finish baking at about the same time. A sharp knife will help you make clean cuts without pressing down and crushing the pastry layers.

Why is part of the pastry left without filling?

Leaving a small section of pastry uncovered creates a clean edge that can seal the roll. Without this bare edge, the filling may get in the way and make it harder for the seam to stick. Brush the uncovered pastry with egg wash, then roll the filled pastry toward it. This simple step helps the pinwheels stay together as they bake.

What temperature should I use to bake the pinwheels?

Heat the oven to 400°F while the sliced pinwheels chill. Once the oven is hot, reduce the temperature to 350°F before placing the pinwheels inside. Bake them for 15 to 18 minutes. They are ready when the puff pastry has risen and turned golden brown.

Can I prepare the pinwheels before I am ready to bake them?

Yes, you can shape and slice the pinwheels, arrange them on the parchment-lined baking sheets, and keep them chilled until you are ready to bake. Cover the baking sheets with plastic wrap if they will remain in the refrigerator for a while. Keeping the pastry cold is important because cold puff pastry rises more effectively in the hot oven.

How many Spinach Feta Pinwheels does this recipe make?

This recipe makes about 16 pinwheels. The listed serving size is two pinwheels per person, which gives you approximately eight servings. The exact yield can vary slightly depending on how thickly you slice the pastry roll. Thinner slices may produce more pinwheels, while thicker slices may produce fewer.

Other Easy Spinach Recipes

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• Spinach Artichoke Wonton Cup Appetizers
• Spinach Tortellini Soup
• Spinach Artichoke Dip With Cream Cheese
• Baked Ricotta and Spinach Stuffed Pasta Shells
• Mango Spinach Green Smoothie
• Air Fryer Frozen Spinach

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