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Spinach Feta Pinwheels

posted by Liz Berg on May 21, 2017 (updated 10/1/22)

Flaky, buttery puff pastry is rolled around spinach, feta & mozzarella to create these outrageously delicious Spinach Feta Pinwheels!

I hosted my book club earlier this month. Our book selection was Exit West, a fictional account of a couple escaping the war-torn Middle East through magical doors. Through these “doors” they were transported to three different countries to the west, one being Greece. This spanakopita appetizer is a riff on the Greek spanakopita recipe, and is absolutely scrumptious!

Spinach Feta Pinwheels on a white serving tray.

Table of Contents hide

1 Why You Must Make

2 Ingredient Notes:

3 How to Make

4 Tips for Working with Puff Pastry

5 Frequently Asked Questions

6 You May Also Like:

7 Menu Suggestions:

8 Spinach Feta Pinwheels

Why You Must Make

It’s a fun twist on the traditional spanakopita, Some of the Greek spinach pie ingredients were incorporated into this spanakopita appetizer.
With spanakopita or homemade baklava, there’s fussy phyllo dough to fiddle with! Using puff pastry makes quick work of a yummy spinach puff pastry appetizer!
They are delicious!!!

Labeled pinwheel ingredients on a metal sheetpan.

Ingredient Notes:

Staples: Eggs, Garlic Salt.
Nutmeg – Grate from a whole nutmeg if possible. Otherwise, just use a pinch of ground nutmeg.
Frozen chopped spinach – Defrost overnight in the refrigerator, then squeeze very dry before using. PRO-Tip: Use a potato ricer to remove excess liquid.
Feta, in a block – It’s better quality feta than what is already crumbled, but both will work.
Mozzarella, grated – Pre-shredded cheese is fine. Chop shredded cheese to make smaller pieces that will disperse more thoroughly.
Green Onions – Also known as scallions.
Frozen puff pastry – A brand with butter in the ingredients preferred. Dufour brand is great. Trader Joe’s also has this available during the holidays, so stock up.

Spinach Feta Pinwheels on a white square plate.

How to Make

Spinach Pinwheels process shots labeled 1, 2.

Make the egg wash. Make the filling. Roll out the puff pastry and brush with the egg wash.
Top the surface with the cheese mixture, then the spinach. Leave about an inch free of toppings on one of the short sides. This will help the pinwheels seal.

Spinach pinwheels process shots numbered 3,4.

Roll up the pastry like a jelly roll. Slice, then chill briefly for the best puff pastry rise.
Bake, cool slightly and DIG IN!!!

Tips for Working with Puff Pastry

Even though the traditional phyllo dough, which is used for spanakopita, is more finicky, you still need to understand how to work with puff pastry to get the best results when making these spinach pinwheels and more.

For the best-tasting spinach feta pinwheels, look for an all-butter puff pastry brand. I use Dufour, but note that it will be much more expensive.
To prevent your pinwheels from unraveling while baking, make sure about 1/2-inch of one short end of your puff pastry is free of filling. Double-check that it’s brushed with egg wash, then roll up from the opposite end, so that the filling-free edge adheres to the rolled cylinder.
The pastry can warm up while you’re working with it. It bakes up best when chilled so I always pop it in the freezer while the oven heats up. If you have the time, you can cover the sheet pan with the pinwheels with plastic wrap and park them in the fridge until you’re ready to bake them.
PRO TIP: Puff pastry puffs up best when baked cold, but it also needs to be baked at a high temperature. I like to rechill the pinwheels in the fridge before baking, then bake at 400° as directed.
Brushing the puff pastry with an egg wash before rolling helped keep the spirals from unfurling, though a little reshaping was necessary before and immediately after their time in the oven.

Frequently Asked Questions

What’s the Difference Between Phyllo, Fillo, Filo, and Puff Pastry?

Phyllo, Fillo, and Filo are just variations in the spelling of tissue-thin sheets of dough. The word means “leaf” in Greek as the sheets are as thin as a leaf. They’re also quite delicate and become brittle if left exposed to the air. For that reason, a damp towel is placed over filo when it’s out to be used in a recipe.
Puff pastry, or pâte feuilletée in French, is a laminated dough, formed when chilled layers of butter are formed between layers of dough by folding, chilling, and refolding. Due to those layers of butter, the dough “puffs” when baked.
Both filo and puff pastry can be found in the frozen section of many grocery stores. They are generally not interchangeable in recipes.

What is Spanakopita?

This appetizer is based on spanakopita ingredients. It’s a Greek pie with phyllo as a top and bottom crust with sauteed spinach, onions, feta, and egg filling.

How Do You Store Puff Pastry Appetizers?

With feta cheese in the filling, these pinwheel appetizers should be stored in an airtight container in the refrigerator for 3-4 days. Gently reheat before serving. They also can be frozen for up to 3 months.