Spinach Feta Pinwheels
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!
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!!!
- 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.
How to Make
- 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.
- Roll up the pastry like a jelly roll. Slice, then chill briefly for the best puff pastry rise.
- Bake, cool slightly and DIG IN!!!
- 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 pinwheel appetizers.
- PRO TIP: 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
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.
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.
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.
You May Also Like:
- Puff Pastry Bacon Twists from A Family Feast
- Muenster and Spinach Pinwheels
- Cranberry Brie en Croute
- Pepperoni Pinwheels
- More Appetizer Recipes
- Greek Lamb Skewers
- Mediterranean Grilled Cheese
- Mediterranean Endive Boats
- Greek Salad with Feta
- Greek Farro Salad
- Greek Lemon Bundt Cake
Spinach Feta Pinwheels
A twist on the classic Greek spanakopita using puff pastry!
- 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 puff pastry sheet, defrosted
- Whisk together the egg and water, set aside.
- Mix together the cheeses, onion, and seasonings. Set aside.
- Roll out the puff pastry on a lightly floured surface to flatten the seams. Brush the surface with your egg wash.
- 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.***
- Starting on the short side that's covered with filling, roll up the pastry like a jellyroll.
- 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.
- Bake for 15 minutes or until they're golden.
Puff pastry "puffs" the best when it's cold, so always refrigerate your sheet pan of sliced pinwheels before baking for the best results.
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Serving Size:1 pinwheel
Amount Per Serving: Calories: 143Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gCholesterol: 7mgSodium: 142mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 4g
95 Comments on “Spinach Feta Pinwheels”
Hi Liz, what an awesome recipe! I am making them over the holiday week. I love that it can be adapted to your personal preference. I am using herb and garlic cheese spread in place of the egg wash, parmasean in addition to the feta and mozzarella. Fresh spinach and crescent roll dough because everyone here on the S. Shore of Boston, MA must be using the sheets. Also, I had ordered ricotta in my order from Aldis through Instacart. They text me 1/2 hour before delivery to tell me they are sold out. My husband, my daughter and I spent 1 1/2 hours on our phones tracking it down. Unfortunately, there was not a one to be found within 15 miles of our house. Bummer!! So, even though it is killing this Italian Mama’s heart and breaking my familia’s tradition, they will be having mock lasagna made with ravioli and spinach. At least it will be my gravy!! I promised them that I would make it for them next week. Well, at least it is good for a laugh, NOW!! LOL!! I wish for you and your family to have a blessed and Merry CHRISTmas and all things bright and beautiful in the New Year and always. May blessings be upon you.
Hi, Dee!! I hear you—my husband and daughter went to about 5 stores looking for frozen chopped spinach! Fingers crossed that your new twist is a hit!! Merry Christmas!!!
I’m going to make these for our family for Christmas. One thing I think would be helpful is a measurement on the puff pastry once rolled out.
Hi, Diane, the rectangle should be approximately 8-9 x 12-14 inches. I use a Silpat to roll out the puff pastry and use that for guidance!
I want to make for Christmas buffet luncheon. Can I make night before and cook the next morning? Do they need to be served warm? If I froze them uncooked several days in advance, would I cook them frozen or after thawing?
Hi, Jo, Yes, you should be able to make them the night before. I’ve served them at room temperature so that’s always an option. If you froze ahead of time, I’d probably defrost first so you could keep a similar baking time. Hope that helps and hope you have a Merry Christmas!
Made them as instructed. Didn’t put in the fridge as my oven heated to 400 quickly. 15 minutes and they were done! Taking them to a dinner but I had to try one…delish! Will make again. ????
So happy you enjoyed these, Debra! They’re one of my most popular recipes!!!
Made this yesterday, or a version of it as didn’t have all the ingredients – fresh spinach mixed with the cheese, added pine nuts and more cheese than recommended. They were delicious! Definitely making again!
So glad they were a hit, Claire!! Thanks for reporting back 🙂
I am planning to make this with fresh spinach as well. Did you sauté the spinach? Thanks!
Hi, Liz, I did not saute the spinach. I squeezed dry defrosted frozen chopped spinach and used that. If using fresh spinach, I’d chop, steam it and squeeze it dry when cool enough. That will make it pretty comparable to the box of defrosted spinach I use. Hope that makes sense. Hope you enjoy!
I am going to make so this weekend thank
Hope you love them as much as we do!!! Have a great weekend!
I wanted to try these but, the was advertising over the recipe. I couldn’t get rid of it. Is it possible for you to send me the recipe.
Ugh, so sorry, Heather. I’ll email you the recipe and try to get those ads removed.
Can I make these until just before cutting and then store them for a day or two? Having a big party and the more I do ahead of time the better….
Hi, Jenifer, Yes, I think that would work. Just make sure the spinach is squeezed very dry so no moisture affects the puff pastry. Just keep wrapped airtight. Hope you enjoy!
Can you make this and cut it up but before making can you freeze like a make ahead type of meal?
Hi, Ashley, I’ve never tried it, but it should work well. I’d freeze the slices on a sheet pan, then when frozen, put them in a ziploc bag and remove all the air. Then extend the baking time if you bake them frozen. Hope that helps!
I just started to work with puff pastry last year. Thanks for all the good tips and the yummy recipe.
I’m using fresh instead of frozen spinach because that’s what I could find. Should I wilt it first?
Hi, Lucy, Yes, I’d chop, wilt, then squeeze dry. At Christmas, we had to search numerous stores to find frozen spinach…so annoying!! Hope you enjoy.
Looks great and thanks for the helpful tips. Question, why not mix the cheese and spinach together?
Good question, Laura. Frozen defrosted spinach is kind of clumpy. I find it disperses more evenly when done by hand. But you can certainly mix it together in a bowl, just use your fingers or a fork to “declump” the spinach 🙂