Spinach Feta Pinwheels Recipe

If you’re craving something irresistibly flaky, creamy, and downright snackable, this Spinach Feta Pinwheels Recipe is pure magic. Imagine buttery puff pastry spiraled with a cheesy spinach filling, baked to golden perfection — they’re an instant crowd-pleaser that never lasts long at any gathering.

Ingredients You’ll Need

Every ingredient in this Spinach Feta Pinwheels Recipe has a job to do, from the flaky pastry that holds everything together to that pop of green from the spinach. These are everyday classics, but when you combine them, you get layers of flavor, color, and texture that’s so much more than the sum of its parts.

• 1 egg whisked with 1 tablespoon of water: This creates an egg wash that helps the pastry brown beautifully and keeps the pinwheels sealed.
• ½ cup crumbled feta: Use a block of feta and crumble it fresh — the flavor is so much tangier and creamier than pre-crumbled.
• ¼ cup grated mozzarella: Adds gooey meltiness to every swirl, balancing the salty feta.
• 1 green onion, chopped: Lends brightness and a subtle oniony kick that wakes up the filling.
• ½ teaspoon garlic salt: Infuses quick, punchy garlic flavor and just the right amount of salt.
• A few grates of fresh nutmeg: Just a whisper brings a warm, nutty depth you don’t want to skip.
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry: The backbone of the recipe — make sure it’s as dry as possible so your pastry stays crisp.
• 1 puff pastry sheet, defrosted (preferably made with butter): Choose a high-quality, all-butter pastry like Dufour for best flavor and texture.

Variations

One of the best things about the Spinach Feta Pinwheels Recipe is how endlessly adaptable it is. Swap in your favorite cheeses, sneak in extra veggies, or tweak the seasoning to suit your mood — don’t be afraid to mix it up!

• Make it spicy: Add a pinch of crushed red pepper flakes to the cheese mixture for a subtle heat.
• Go Mediterranean: Throw in some chopped Kalamata olives or sun-dried tomatoes for a briny, tangy upgrade.
• Dairy-free version: Use your favorite dairy-free mozzarella and feta substitutes — it still tastes amazing!
• Extra greens: Replace half the spinach with sautéed kale or Swiss chard to boost the veggie content.

How to Make Spinach Feta Pinwheels Recipe

Step 1: Prep Your Ingredients

Begin by defrosting your spinach (the microwave works in a pinch), then use clean hands or a kitchen towel to squeeze out every last drop of liquid — this step is key for crisp pinwheels. If you haven’t already, crumble the feta and grate your mozzarella to have everything ready within arm’s reach.

Step 2: Make the Cheese Mixture

In a mixing bowl, combine your crumbled feta, grated mozzarella, chopped green onion, garlic salt, and the freshly grated nutmeg. Give it all a little toss so the cheese and seasonings are well distributed; you want some of everything in every bite.

Step 3: Roll Out the Puff Pastry

Unroll or unfold your defrosted puff pastry onto a lightly floured surface. Gently roll it just enough to flatten the seams and create an even rectangle. Brush the entire surface with your egg wash for a golden finish and to act as “glue” for the filling.

Step 4: Fill and Roll

Sprinkle your cheese mixture evenly across the egg-washed pastry. Break up the spinach with your fingers and scatter it evenly over the top. Be sure to leave about an inch bare on one short side — this helps seal the roll and keeps the filling inside.

Step 5: Slice and Chill

Starting at the filled short end, carefully roll up the pastry into a tight log, jellyroll style. Use a sharp knife to slice the roll into ½- to ¾-inch pieces. Place pinwheels cut-side up onto parchment-lined baking sheets, making sure there’s space between each. Chill in the fridge (or freezer) while your oven preheats to 400°F — this ensures maximum puffiness and clean layers.

Step 6: Bake to Golden Perfection

Once the oven is ready, bake your pinwheels for about 15 minutes, or until they’re deeply golden and the cheese is bubbly. Let them cool just a couple of minutes before serving — they’ll be crispy on the outside, warm and creamy on the inside!

How to Serve Spinach Feta Pinwheels Recipe

Garnishes

Scatter a few extra chopped green onions or a sprinkle of sesame seeds on top for a fresh, festive look. If you want a touch of brightness, a zesting of lemon over the just-baked pinwheels can be a delightful finishing touch.

Side Dishes

These pinwheels shine alongside a simple Greek salad, a bowl of tomato soup, or a platter of crunchy crudités. They also love company with a herbed yogurt dipping sauce or classic tzatziki for extra flavor.

Creative Ways to Present

Stack pinwheels high on a rustic wooden board for crowd-friendly snacking, nestle them into muffin papers for a fancy appetizer tray, or skewer them with cocktail picks for an elegant party bite. They’re also adorable packed into a lunchbox for a midday surprise!

Make Ahead and Storage

Storing Leftovers

Once cooled, pop any leftover Spinach Feta Pinwheels into an airtight container. They’ll stay perfectly tasty in the fridge for up to 3 days — just try not to snack on them every time you open the door!

Freezing

You can freeze unbaked (or fully baked and cooled) pinwheels on a tray, then transfer to a freezer bag for up to two months. Bake straight from frozen, adding a few extra minutes to the cook time — super handy for last-minute guests or snack attacks.

Reheating

To bring refrigerated or frozen pinwheels back to life, just bake them in a hot oven (375°F) for 5–8 minutes, until piping hot and crisp. Avoid the microwave—it tends to make the pastry soggy.

FAQs

Final Thoughts

I hope you’ll treat yourself to this Spinach Feta Pinwheels Recipe soon — whether you’re serving friends, family, or just looking to brighten up your afternoon, these crispy, cheesy bites are pure joy. Let me know how you make them your own!

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