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Two Feta and Spinach pinwheets on a square white plate

Spinach Feta Pinwheels

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Flaky, buttery puff pastry is rolled around spinach, feta, mozzarella, and green onions 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 Greek spanakopita, and absolutely scrumptious!

Spinach Feta Pinwheels on a white serving tray

Spinach Feta Pinwheels

Instead of making a traditional spanakopita, I incorporated some of the Greek spinach pie ingredients 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!

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 on a white square plate

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.

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.

More Appetizer Recipes Using Puff Pastry:

More Greek Recipes for Your Menu:

Add to Your Shopping List:

  • Staples: Eggs, Garlic Salt, Nutmeg
  • Frozen chopped spinach
  • Feta, in a block
  • Mozzarella, grated
  • Green Onions
  • Frozen puff pastry, with butter in the ingredients preferred

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Two spinach feta pinwheels on a white plate

Spinach Feta Pinwheels

A twist on the classic Greek spanakopita using puff pastry!

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Yield 16 pinwheels


  • 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


  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. Brushthe 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.

Nutrition Information:



Serving Size:

1 pinwheel

Amount Per Serving: Calories: 143Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gCholesterol: 7mgSodium: 142mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 4g


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59 comments on “Spinach Feta Pinwheels”

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

  12. 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.

  13. 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.

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

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

  16. What a classic combination – they look tasty!

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

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

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

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

  21. 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!!

  22. 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.

  23. 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!

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

  25. 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.

  26. 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

  27. 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!
    Mirella and Panos

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

  29. 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!

  30. 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.

  31. Oh my those look so festive and delicious!! I WILL be making these ….. yum. Happy New Year Liz and all the very best in 2018.

  32. these sure are perfect for New YEars! Happy New Year Liz!

  33. My two favorites spinach and feta. Definitely going to have to give this a try. Sharing on my social sites. Come and visit sometime.

  34. These look so delicious and easy. What a great recipe.

  35. These look so delicious!!! Printed and all ready to make!! They are going to be perfect for my hubby’s lunch!!

    Thank you so much for sharing your yummy recipe with us over at Waste Not Wednesday!

  36. This looks so delicious and I am making this after I finish my Whole30 challenge. Thanks for sharing this with us at the Waste Not Wednesday link party. Can’t wait to see what you are up to this week.

  37. Perfect appetizer! Looking forward to making this for my next gathering.

  38. Spinach feta pinwheels Looks so good! I Thanks for the share!!

  39. I made these for a party last weekend and they were such a huge hit! Spinach and feta make the perfect combination.

  40. These would disappear in no time flat in my house (dangerous for me!) They look delicious and I love baking with puff pastry!

  41. These fun little pinwheels are just perfect for summer reunions and dinner party appetizers. I love working with puff pastry and love eating it even more. Great job wit these!

  42. These look delicious! Tasty way to get some spinach in! 

  43. These are so adorable, I love the pinwheels!

  44. Hi Liz! This delicious recipe is a Feature this week at Merry Monday! You have been tagged on my Instagram! Tweeted and Pinned!

  45. Hi Liz!
    Would fresh spinach work just as well as frozen?

  • I made these for my friend’s 40th birthday and they were a huge hit. I am just sorry there weren’t any leftovers!

  • I made these for our casual girls night and they aren’t any leftovers!

  • I make these year around! Such a party favorite.

  • Can’t get enough of these savory pinwheels! Going to make them again this weekend.

  • These are a all time favorite here at our house. They are so good.

  • Such a great recipe for entertaining. I will be putting it in rotation for all my summer entertaining coming up.

  • So easy to make! Everyone at my color street nail party loved them!! 

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