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”
Seem a little dry and it was tough cutting through the spinach. Used three different knives but I did it! I’m thinking could use maybe a little cheese sprinkled on top?
Sure, you can sprinkle a little cheese on top. Did you use chopped spinach? Hope you enjoy!!!
I made these yesterday and it was delicious! Even my picky eater daughter loved it! Thank you so much for this recipe. I even shared it on my Instagram.
Yay! So happy they were a hit, Geraldine!
Can these be made in advance and frozen until ready to bake?
Hi, Donna, I haven’t tested freezing and baking, but it should work. You’ll have to extend the baking time. Hope you enjoy them!
I made these and they were a hit! If I wanted to add a little more flavor to it, what could I add. I used fresh spinach but didn’t boil it down…it worked fine but I had a strong spinach taste to it. Not sure if the not boiling it would make that happen or not. I just felt like it was more of a spinach taste and was looking for more of a spice flavor to it. Any suggestions?
There are lots of options to add more flavor—like dill, basil, thyme, red pepper flakes, lemon zest. I’d suggest quickly steaming the spinach, chopping, then squeezing to get rid of any excess liquid. So glad you enjoyed these!
Hi! Those pinwheels look delicious. What kind of cheese can be used instead of feta?
Hi, Jose, The feta gives the pinwheels their spanikopita taste, but you could try adding a bit more mozzarella and them some grated Parmesan to give the boost of flavor that the feta would provide. Hope you enjoy!!!
Looking so delish. Can I use fresh spinach?
Yes! You’ll need to steam it, chop it and squeeze it dry, but that will work. Hope you enjoy!
So easy to make! Everyone at my color street nail party loved them!!
Such a great recipe for entertaining. I will be putting it in rotation for all my summer entertaining coming up.
These are a all time favorite here at our house. They are so good.
Can’t get enough of these savory pinwheels! Going to make them again this weekend.
I make these year around! Such a party favorite.
I made these for our casual girls night and they aren’t any leftovers!
I made these for my friend’s 40th birthday and they were a huge hit. I am just sorry there weren’t any leftovers!
Would fresh spinach work just as well as frozen?
Yes, it should work just fine, but you’ll need a lot! Cook it down, chop and make sure to squeeze out any excess liquid before using! From my quick Internet search, it looks like you’ll need somewhere between 1-1.5 pounds fresh spinach. Here’s one recommendation:
Let me know how it goes!!
Hi Liz! This delicious recipe is a Feature this week at Merry Monday! You have been tagged on my Instagram! Tweeted and Pinned!
These are so adorable, I love the pinwheels!
These look delicious! Tasty way to get some spinach in!
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!
These would disappear in no time flat in my house (dangerous for me!) They look delicious and I love baking with puff pastry!
I made these for a party last weekend and they were such a huge hit! Spinach and feta make the perfect combination.