I still remember the first time I brought these spinach feta pinwheels to a family gathering. My cousin grabbed one off the tray before I even set it down, and within ten minutes the whole plate was gone. That pretty much sealed the deal for me. These little spirals of flaky puff pastry stuffed with creamy spinach and salty feta have become my go-to whenever I need a crowd-pleaser that looks fancy but takes almost no effort.

They hit that perfect spot between a proper Greek food starter and a quick finger appetizer recipe you can pull together on a busy weeknight. The filling comes together in one pan, you roll everything up, slice, and bake. Honestly, the hardest part is waiting for them to cool down enough to eat. Whether you need savoury party snacks for game day or a simple lunch recipe for the kids, these pinwheels deliver every single time.

Why These Spinach Feta Pinwheels Work Every Time

There is something about the combination of buttery puff pastry, garlicky wilted spinach, and tangy feta that just works. The pastry puffs up and gets all golden and crispy in the oven, while the filling stays soft and creamy inside. You get that satisfying crunch first, then the warm cheesy spinach hits you. It smells incredible too. Your kitchen fills up with this buttery, garlicky aroma that makes everyone wander in asking what you are making.

What I love most is how forgiving this recipe is. Overcooked the spinach a little? Still tastes great. Used a different cheese blend? Even better sometimes. These are the kind of green finger food bites that work whether you are a total beginner or you have been cooking for years. They also travel really well, which makes them a perfect appetizer that travels well to potlucks and picnics without getting soggy.

Ingredients for Spinach Feta Pinwheels

1 sheet puff pastry, thawed according to package directions
6 ounces fresh baby spinach, roughly chopped
4 ounces crumbled feta cheese
3 ounces cream cheese, softened at room temperature
2 cloves garlic, finely minced
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
1 large egg, beaten for egg wash
1 tablespoon sesame seeds for topping, optional

How to Make This Brunch Savory Recipe Step by Step

Start by heating olive oil in a large skillet over medium heat. Toss in the minced garlic and stir it around for about thirty seconds until it gets fragrant. Add the chopped spinach and cook it down for two to three minutes. Fresh spinach shrinks a lot, so do not panic when that big pile wilts into almost nothing. Season with red pepper flakes, nutmeg, salt, and pepper. Transfer the cooked spinach to a bowl and let it cool for a few minutes. Once it is cool enough to handle, squeeze out as much liquid as you can. This step matters. Wet spinach means soggy pinwheels, and nobody wants that.

Mix the drained spinach with crumbled feta and softened cream cheese until everything is well combined. The cream cheese acts like glue and keeps the filling from falling apart when you slice the rolls. Unfold your thawed puff pastry sheet on a lightly floured surface. Spread the spinach feta mixture evenly across the pastry, leaving about half an inch bare along one long edge. Roll the pastry up tightly starting from the opposite long edge, like a jelly roll. Use that bare edge to seal everything shut.

Pop the rolled log into the freezer for fifteen minutes. This firms everything up and makes slicing so much easier. Preheat your oven to 400 degrees Fahrenheit while you wait. Cut the log into rounds about three-quarters of an inch thick. You should get around 12 to 14 pinwheels. Arrange them on a parchment-lined baking sheet, brush with beaten egg, and sprinkle sesame seeds on top if you like. Bake for 18 to 22 minutes until they are puffed up and deep golden brown.

Pro Tips for Perfect Results

Squeeze the spinach dry using a clean kitchen towel or paper towels. Excess moisture is the number one reason pinwheels turn out soggy.
Freeze the rolled log for 15 minutes before cutting. A sharp serrated knife gives the cleanest slices.
Do not skip the egg wash. It gives that beautiful glossy golden color and helps toppings stick.
Space pinwheels at least an inch apart on the baking sheet so they crisp up evenly on all sides.
Let them cool for five minutes before serving. The filling is extremely hot right out of the oven.

Tasty Variations to Try

Swap the feta for shredded mozzarella and sun-dried tomatoes for an Italian twist. Add cooked and crumbled sausage to the filling if you want something heartier for a dinner side. For a vegan version that works great as vegan sandwiches for party platters, use dairy-free cream cheese and nutritional yeast instead of feta. You can also mix in chopped artichoke hearts or roasted red peppers for extra flavor. If you love heat, stir in a tablespoon of harissa paste with the spinach.

Troubleshooting Common Issues

Pinwheels unrolling during baking: Make sure you sealed the edge well and the log was firm before slicing.
Filling leaking out: You probably used too much filling or the spinach was too wet. Less is more here.
Bottom is soggy: Place the baking sheet on the lower rack for the last five minutes to crisp up the base.
Pastry is not puffing: Your oven might not be hot enough. Always preheat fully to 400F before baking.

Easy Ingredient Substitutions

No puff pastry? Crescent roll dough works in a pinch, though the texture will be softer and less flaky. Frozen spinach can replace fresh. Just thaw a 10-ounce package and squeeze out every drop of water. Goat cheese or ricotta can stand in for feta if that is what you have on hand. For a recipes spinach option without garlic, use a teaspoon of onion powder instead.

Storage and Serving Suggestions

Store leftover baked spinach feta pinwheels in an airtight container in the fridge for up to three days. Reheat them in a 350F oven for about eight minutes to get the crispness back. The microwave works if you are in a rush but the pastry will be softer. You can also freeze unbaked pinwheels on a baking sheet, then transfer them to a freezer bag once solid. Bake from frozen at 400F for an extra three to four minutes. Serve these with a side of marinara, tzatziki, or a simple lemon yogurt dip.

Frequently Asked Questions

Can I make spinach feta pinwheels ahead of time?

Absolutely. Assemble and slice them, then keep them covered in the fridge for up to 24 hours before baking. You can also freeze the unbaked pinwheels for up to two months.

What kind of puff pastry should I use?

Any store-bought puff pastry works fine. Pepperidge Farm is widely available and reliable. If you can find all-butter puff pastry, the flavor and flakiness will be even better.

Can I use frozen spinach instead of fresh?

Yes. Thaw a 10-ounce package of frozen spinach and squeeze it very dry before mixing with the cheese. The results are nearly identical.

Are these spinach feta pinwheels good for meal prep?

They make a great simple lunch recipe when prepped ahead. Bake a big batch on Sunday and reheat portions throughout the week for quick lunches or snacks.

How do I keep the pinwheels from getting soggy?

The biggest secret is squeezing all the moisture out of the cooked spinach. Also make sure your oven is fully preheated and do not overcrowd the baking sheet.

Can I add meat to this recipe?

Cooked and crumbled bacon, sausage, or diced ham all work great mixed into the filling. Just make sure any meat is fully cooked before adding it.

What dipping sauces go best with these?

Tzatziki is the classic pairing since it ties into the Greek flavors. Marinara sauce, ranch dressing, and lemon garlic aioli are all delicious options too.