Spinach Feta Puff Pinwheels (Printable)
Crispy puff pastry bites with spinach, feta, and herbs, ideal for easy appetizers or party snacks.
# What You'll Need:
→ Dairy
01 - 5 oz feta cheese, crumbled
02 - 2 oz cream cheese, softened
03 - 1 egg, lightly beaten for egg wash
→ Vegetables
04 - 4 oz fresh spinach, washed and chopped or 3.5 oz frozen spinach, thawed and squeezed dry
05 - 2 spring onions, finely sliced
06 - 1 garlic clove, minced
→ Pantry
07 - 1 sheet ready-rolled puff pastry, approximately 9 oz, thawed if frozen
08 - 1 tbsp olive oil
09 - 1/4 tsp ground nutmeg
10 - Salt and freshly ground black pepper to taste
11 - 1 tsp sesame seeds or nigella seeds optional for garnish
# How-To Steps:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Heat olive oil in skillet over medium heat. Add spring onions and garlic; sauté 1–2 minutes until fragrant.
03 - Add spinach and cook until wilted if using fresh or heated through if using frozen. Remove from heat and cool several minutes.
04 - Combine crumbled feta, cream cheese, cooked spinach mixture, nutmeg, salt, and pepper in bowl. Mix thoroughly.
05 - Unroll puff pastry on lightly floured surface. Spread spinach and feta mixture evenly over pastry, leaving 1/2 inch border along one long edge.
06 - Starting from opposite long edge, tightly roll pastry like jelly roll. Brush border with beaten egg to seal.
07 - Slice roll into 16 equal pieces. Arrange pinwheels cut-side up on prepared sheet, spacing slightly apart.
08 - Brush tops with beaten egg and sprinkle with sesame or nigella seeds if desired.
09 - Bake 18–20 minutes until puffed and golden brown.
10 - Cool slightly before serving warm or at room temperature.
# Expert Advice:
01 -
- The buttery puff pastry creates such a beautiful contrast with the tangy feta filling
- They look impressive but come together in under 40 minutes start to finish
02 -
- Overworking the pastry or letting it get too warm will make it lose its signature flaky layers
- Really squeeze that frozen spinach dry or your filling will be watery and soggy
03 -
- Chill your filled log for 15 minutes before slicing for cleaner cuts
- Use dental floss instead of a knife for perfect slices without squishing