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Spinach Feta Pinwheels

Spinach Feta Pinwheels

Evelyn
Flaky golden puff pastry spirals stuffed with garlicky spinach and tangy feta cheese. Ready in just 30 minutes, these easy pinwheels are the perfect finger appetizer for parties, brunches, and snack time.
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Prep Time 15 minutes
Cook Time 20 minutes
Freezing Time 15 minutes
Total Time 35 minutes
Course Lunch
Cuisine Greek
Servings 14 pinwheels
Calories 142 kcal

Equipment

  • Large skillet
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Sharp serrated knife
  • Pastry brush

Ingredients
  

  • 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 optional, for topping

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add minced garlic and stir for 30 seconds until fragrant.
  • Add chopped spinach and cook for 2-3 minutes until wilted. Season with red pepper flakes, nutmeg, salt, and pepper.
  • Transfer spinach to a bowl and let cool slightly. Squeeze out excess moisture thoroughly using a clean kitchen towel.
  • Mix the drained spinach with crumbled feta and softened cream cheese until well combined.
  • Unfold thawed puff pastry on a lightly floured surface. Spread the spinach feta mixture evenly, leaving a half-inch border along one long edge.
  • Roll up tightly starting from the opposite long edge. Seal the bare edge by pressing gently.
  • Place the rolled log in the freezer for 15 minutes to firm up. Preheat oven to 400 degrees Fahrenheit.
  • Using a sharp serrated knife, slice the log into 3/4-inch rounds. Arrange on a parchment-lined baking sheet spaced an inch apart.
  • Brush with beaten egg and sprinkle with sesame seeds if desired.
  • Bake for 18-22 minutes until puffed and deep golden brown. Let cool for 5 minutes before serving.

Notes

  • Squeezing the spinach dry is the most important step for crispy, non-soggy pinwheels.
  • Freeze the log before slicing for perfectly shaped rounds.
  • These can be assembled up to 24 hours ahead and refrigerated before baking.
  • Unbaked pinwheels freeze well for up to 2 months. Bake from frozen with 3-4 extra minutes.
  • Serve with tzatziki, marinara, or lemon garlic aioli for dipping.
Keyword Spinach Feta Pinwheels