Spinach Feta Pinwheels #SundaySupper

Flaky, buttery puff pastry is rolled around spinach, feta, mozzarella and green onions to create these outrageously delicious Spinach Feta Pinwheels!Spinach Feta Pinwheels | The marvelous flavors of Greek spanakopita without all the work!

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 though magical doors. Through these “doors” they were transported to three different countries to the west, one being Greece.

Instead of making a traditional spanakopita, I incorporated some of the Greek spinach pie ingredients into spiraled nibbles. No fussy phyllo dough to fiddle with! 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.Spinach Feta Pinwheels | The marvelous flavors of Greek spanakopita without all the work!

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.

  • 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 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.
  • Puff pastry puffs up best when baked cold, but it also needs to be baked at a high temperature. This recipe calls for the oven to be set at 400°.

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Spinach Feta Pinwheels

Serves 12-20 pinwheels     adjust servings

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins

A twist on the classic Greek spanakopita using puff pastry!

Ingredients

  • 1 egg whisked with 1 tablespoon of water
  • 1/2 cup crumbled feta (buy a block and crumble it yourself
  • 1/4 cup grated mozzarella
  • 1 green onion, chopped
  • 1/2 teaspoon garlic salt
  • A few grates of fresh nutmeg
  • 1 10-ounce package of frozen chopped spinach, defrosted and squeezed dry
  • 1 sheet of frozen puff pastry, defrosted

Instructions

  1. Whisk together the egg and water, set aside.
  2. Mix together the cheeses, onion and seasonings. Set aside.
  3. Roll out the puff pastry on a lightly floured surface to flatten the seams. Brush the surface with your egg wash.
  4. Top the surface with the cheese mixture, then break apart the spinach and spread evenly over the surface. ***Leave about an inch free of toppings on one of the short sides.***
  5. Starting on the short side that's covered with filling, roll up the pastry like a jellyroll.
  6. Line two baking sheets with parchment. Slice the roll into ½-3/4 inch slices and place them on the prepared sheets. Pop into the refrigerator or freezer to let them cool as the oven preheats to 400 degrees.
  7. Bake for 15 minutes or until they're golden.

by

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 143kcal Calories from fat 88
% Daily Value
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 7mg 2%
Sodium 142mg 6%
Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Sugars 1g
Protein 4g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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Spinach Feta Pinwheels | The marvelous flavors of Greek spanakopita without all the work!

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Comments

  1. Is it a sin to want those puffy treats for the breakfast? Gosh..they look so good with feta and spinach filling.

  2. You truly are the queen of the gourmet and gorgeous Liz <3 Appreciate, as always, your great tips…And tasty recipe! Love the combo of spinach and feta encircled by puff pastry. P.s. Your bookclub is very lucky.

  3. Yep, I’d even eat them for breakfast! They sound amazing:@)

  4. Liz these little spinach and feta treats are gorgeous. Breakfast, lunch, dinner and snacks in between are the perfect time for this little treat. If we can get ours to look as perfect as yours these would be a great dish to pass at all of these events coming up. Just pinned!

  5. Spinach and Feta are a match made in foodie heaven, don’t you think? I love these pinwheels they just look so pretty!

  6. Hi Liz, these beauties are definnitely speaking to me this morning. Love everything about them, great tips too, Happy Sunday!

  7. Thanks for the tips about preventing them from unfurling. Could you bake them in a muffin tin, tucking them tightly into the tin might also prevent unfurling. As luck would have it, I have some spanakopita mixture in the refrigerator from a stuffed french stick I made last weekend, this will make a very tasty hors d’œuvres for cocktails this evening.

  8. These are super pretty and they sound truly delicious, Liz!!

  9. Irresistible

  10. Hi Liz – I’m as interested in these delicious pinwheels as I am the book Exit West. I love to read. I just finished All the Light We Cannot See – a novel from the WW II era, and now I’m starting The Nightingale. Your yummy Spinach Feta Pinwheel are big treat and so pretty!

  11. A classic that I love!

  12. Pinwheels are always a “go to” appetizer for me and yours look delicious!

  13. This is so tempting. I’m a sucker for anything with spinach and of course add cheese and puff pastry and it would be challenging to stop me.

  14. As soon as I saw the picture, I thought, “Those would be perfect for book club!”
    I love the way you tied the food in with the location of the book.

  15. Spinach and feta in a pinwheel, how creative and tasty. I wouldn’t mind having one of your rolls right now, yummy!

  16. These flavors are my favorite- something about spinach and feta and puff pastry is such a treat- great finger-food appetizer!

  17. What a classic combination – they look tasty!

  18. These look perfect, Liz! Love that you used puff pastry. Spinach and feta are one of my favorites!

  19. Dear Lizzy, These look so very delicious!! I know these were a hit! xoxo Catherine

  20. I bet these would be the first thing gone at a party. They look incredible and aren’t too hard to make.

  21. These look absolutely delicious. I am sure they were a hit!

  22. I was pretty excited when I saw these on Insta because I LOVE spanakopita and so the idea of an easier way to get those flavors is just fantastic! These look so great Liz! Thank you for introducing them to the world!!

  23. What a gorgeous pinwheels! You have a good idea put in the greek feta. I think I could eat one of this even in breakfast time.

  24. Picture perfect and delicious! I’m adding this to the collection of contenders for our anniversary celebration. I hope the Mr wants this one as much as I do!

  25. Wow, these look fantastic, and I’ll bet they’re as delicious as they look. Thanks for all the tips.

  26. MARY H HIRSCH says:

    Our book club choice for this month (meeting Wednesday) is the excellent and well-written “The Lightless Sky: An Afghan Refugee Boy’s Journey of Escape to a New Life in Britain.” The Afghan Boy is 12 years old and the book, likes yours, probably, was unbelievable. We really have no idea. This kid spent a few months in Greece also !!!. So, since I am scheduled to bring a nibble, I am going to make these Pinwheels which I think are jazzy as well as delicious. I plan to share your story and recommend your book also. Thanks for your tips. I always like them.

  27. I fail immensely when working with puff pastry. Thanks for your tips – I guess I always do it wrong. I figured it’s always still raw because I’m putting it in the oven while it’s still cold. Maybe it’s just not cold enough?
    I’ll definitely try again with this recipe – YUM! Probably on my Christmas Eve party menu

  28. We can totally tell you made your own spanakopita properly lots of time from this line alone – for the feta: “buy a block and crumble it yourself”!:)
    LOVED your yummy pinwheels dear Liz, the only thing we’d add, would be a little very finely chopped fresh dill, to give this a more spanakopita flavor:):) Can’t help it, we are from natives ourselves lol :):):)
    Thank you for the delicious recipe!
    Hugs,
    Mirella and Panos

  29. Love!! Pinterest win! I added damoked salmon, and it was the cherry on top!

  30. I want to make these for a brunch housewarming party I’m giving for a friend. I will never use the rest of the fresh nutmeg, but I can only imagine the tastiness it will add. Would it be possible to use the ground nutmeg I already have in my spice cabinet, and if so, how much would you suggest? I can’t wait to try these!

    • Hi, Hillary! I know what you mean as I have a very old jar of whole nutmeg that I don’t think I’ll use up in my lifetime. I think just a pinch or two will be fine–I bet if I measured it would be 1/16th tablespoon or less. Hope you enjoy!

  31. Can these be frozen?

    • I have no experience freezing these, but I think it might work. If you try it, I’d bake them directly from the freezer and add about 15-20 minutes to your baking time.

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