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”
I bet these would be the first thing gone at a party. They look incredible and aren’t too hard to make.
Dear Lizzy, These look so very delicious!! I know these were a hit! xoxo Catherine
These look perfect, Liz! Love that you used puff pastry. Spinach and feta are one of my favorites!
What a classic combination – they look tasty!
These flavors are my favorite- something about spinach and feta and puff pastry is such a treat- great finger-food appetizer!
Spinach and feta in a pinwheel, how creative and tasty. I wouldn’t mind having one of your rolls right now, yummy!
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.
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.
Pinwheels are always a “go to” appetizer for me and yours look delicious!
A classic that I love!
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!
These are super pretty and they sound truly delicious, Liz!!
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.
I like that idea, Eva! It’s worth a try!!
Hi Liz, these beauties are definnitely speaking to me this morning. Love everything about them, great tips too, Happy Sunday!
Spinach and Feta are a match made in foodie heaven, don’t you think? I love these pinwheels they just look so pretty!
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!
Yep, I’d even eat them for breakfast! They sound amazing:@)
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.
Is it a sin to want those puffy treats for the breakfast? Gosh..they look so good with feta and spinach filling.