Spinach Feta Puff Pastry Pinwheels

The smell of baking puff pastry still takes me back to my tiny first apartment kitchen, where I learned that fancy party food doesn't require fancy skills. I'd invited coworkers over on a whim and needed something impressive but manageable. These pinwheels saved me that night, disappearing faster than I could arrange them on a plate.

My aunt taught me the trick of squeezing frozen spinach in a clean kitchen towel until your hands ache—that extra effort prevents soggy pastry, a lesson I learned after one too many disappointingly dense batches at family gatherings. Now I always have a bag of thawed spinach waiting in my freezer for emergency appetizers.

Ingredients

• Puff pastry sheet: Keep it cold until the moment you use it—warm pastry shrinks and refuses to hold its shape
• Fresh spinach: If using frozen, squeeze out every drop of moisture or your filling will turn watery
• Feta cheese: Opt for a block and crumble it yourself for better texture than pre-crumbled containers
• Cream cheese: Soften to room temperature so it blends smoothly without any lumps
• Garlic clove: Freshly minced gives a brighter kick than garlic powder
• Egg: Divide it carefully—half binds the filling, half creates that gorgeous golden sheen
• Fresh dill: Adds an aromatic brightness that complements the feta perfectly

Instructions

Preheat and prepare:

Heat your oven to 200°C (400°F) and line a baking tray with parchment paper so nothing sticks later

Mix the filling:

Combine spinach, feta, cream cheese, garlic, half the beaten egg, dill, pepper, and salt until everything is evenly distributed

Spread and roll:

Unroll your pastry, spread the filling across the surface leaving a 1 cm border, then roll tightly from one long edge

Seal and slice:

Brush the exposed edge with a little water to help it stick, then cut the log into 2 cm rounds

Brush and bake:

Place pinwheels cut side up on your tray, brush with remaining egg, and bake for 18–20 minutes until deeply golden

Pin It

These became my go-to contribution for book club meetings when I realized they bake up beautifully even when I'm distracted by conversation. Something about pulling warm, flaky pastry from the oven makes people gather around the kitchen counter, drinks in hand, waiting for that first bite.

Make Ahead Magic

I've learned to assemble the entire log the night before, wrap it tightly, and keep it in the fridge. Slicing and baking fresh the next day takes just minutes, and no one would guess these weren't prepared moments before serving.

Perfecting the Filling

A pinch of nutmeg in the filling adds a subtle warmth that makes people pause and ask what's different. Don't overdo it—just enough to make the spinach sing without being identifiable.

Serving Suggestions

These pinwheels shine alongside a cool bowl of tzatziki or plain Greek yogurt for dipping. The contrast between hot, flaky pastry and cool, tangy yogurt creates the kind of balance that keeps people reaching for just one more.

• Try swapping baby spinach for kale when you want something heartier
• A sprinkle of zaatar on top before baking adds an irresistible crunch
• Leftovers reheat surprisingly well in a toaster oven for 5 minutes

Pin It

Whether for a crowded party or a quiet evening with wine and a book, these pinwheels have a way of making any moment feel just a little more special.

Common Questions

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well if thawed and squeezed dry to remove excess moisture before mixing with the cheeses.

→ What type of cheese can substitute feta?

Ricotta or goat cheese can be used for a milder flavor, though feta’s tangy taste is key to the original character.

→ How to ensure puff pastry stays crisp?

Keep the pastry chilled before baking and avoid adding excess moisture to the filling.

→ Can these pinwheels be frozen before baking?

Yes, they can be frozen after slicing and brushed with egg. Bake directly from frozen, adding a couple extra minutes.

→ What herbs complement the filling best?

Dill is classic, but fresh parsley or oregano can also complement the spinach and feta mixture nicely.