Spinach Feta Puff Pinwheels

My sister called me last winter, panicked because her book club was coming in an hour and she had absolutely nothing to serve. I talked her through these pinwheels, and she texted later that people were actually asking for the recipe.

I first made these for a New Years Eve party years ago, doubling the recipe because I was nervous about running out. Ended up with leftover filling that I stirred into scrambled eggs the next morning, which was honestly a revelation.

Ingredients

• 150 g feta cheese: Greek feta gives the best salty tang, but any crumbly feta works perfectly here
• 50 g cream cheese: Creates that creamy texture that binds everything together beautifully
• 1 egg: The egg wash gives these their gorgeous golden brown finish
• 120 g fresh spinach: Frozen works too, just make sure you squeeze out absolutely all the excess water
• 2 spring onions: These add a mild bite that balances the richness of the cheese
• 1 garlic clove: One clove is plenty since it will mellow out in the oven
• 1 sheet puff pastry: Keep it chilled until the moment you need to work with it
• 1 tbsp olive oil: For sauteing the aromatics and bringing out their flavors
• 1/4 tsp ground nutmeg: The secret ingredient that makes the spinach filling taste special
• Salt and pepper: Go easy on salt since feta is naturally quite salty
• 1 tsp sesame seeds: Totally optional but adds such a lovely crunch and visual appeal

Instructions

Preheat and prepare:

Get your oven to 200°C and line a baking sheet with parchment paper.

Cook the aromatics:

Warm olive oil in a skillet over medium heat, then add spring onions and garlic for just a minute until fragrant.

Wilt the spinach:

Add fresh spinach and cook until it collapses, or heat frozen spinach through.

Make the filling:

Mix feta, cream cheese, spinach mixture, nutmeg, salt, and pepper until combined.

Roll and spread:

Unfold pastry on a floured surface and spread filling evenly, leaving a 1 cm border on one long edge.

Roll it up:

Starting from the filled edge, roll tightly like a jelly roll and brush the border with beaten egg to seal.

Slice and arrange:

Cut the roll into 16 equal pieces and place them cut side up on your prepared tray.

Finish and bake:

Brush tops with egg wash, sprinkle with seeds if using, and bake for 18 to 20 minutes until golden.

Pin It

These have become my go to contribution for potlucks because they travel so well and reheat beautifully in the oven.

Make Ahead Magic

You can assemble the entire roll, wrap it tightly in plastic, and refrigerate for up to 24 hours before slicing and baking.

Freezing Instructions

Slice the pinwheels before freezing, then arrange them on a baking sheet until firm before transferring to a freezer bag for up to 3 months.

Serving Suggestions

These pair wonderfully with a simple tomato soup or as part of a Mediterranean mezze platter with hummus and olives.

• Try adding fresh dill or mint to the filling for a bright herbal note
• Ricotta works beautifully instead of cream cheese for a lighter version
• Serve warm but know they are also delicious at room temperature

Pin It

Watching people reach for seconds never gets old, and these pinwheels disappear faster than almost anything else I make.

Common Questions

→ Can I use frozen spinach for this dish?

Yes, frozen spinach works well; just thaw and squeeze out excess moisture before use to avoid sogginess.

→ What can I substitute for cream cheese here?

Ricotta cheese makes a great alternative, offering a mild, creamy texture that complements feta.

→ How do I achieve a crispy puff pastry?

Use chilled pastry and a hot oven (around 200°C/400°F) to ensure a golden, flaky crust.

→ Can these pinwheels be made ahead of time?

Yes, prepare and assemble them ahead, then bake just before serving, or bake in advance and reheat gently.

→ Are sesame seeds necessary for topping?

They add a nice crunch and flavor but are optional; nigella seeds or no topping also work well.