Crispy, golden puff pastry rolls up around tangy feta and tender spinach for a savory bite that's as fun to eat as it is simple to make. Serve these at your next gathering or keep them on hand for a satisfying snack that reheats in minutes.
Spinach Feta Pinwheels are flaky puff pastry rolls filled with tangy feta and tender spinach. Baking at 400°F (205°C) crisps the pastry perfectly, while an egg wash adds a golden shine for bakery-quality appearance.
Feta brings a salty, creamy sharpness that balances the mild, earthy spinach, while the puff pastry bakes up flaky and light. You'll find the same satisfying bite in tangy German potato, which pairs well with hearty finger foods.
Chilling the rolled dough before slicing keeps the layers intact and makes cutting neat rounds a breeze. Once baked, the pastry crisps up without a hint of sogginess, and the filling stays tender inside.
Pair these pinwheels with garlicky shrimp scampi for a casual meal that feels complete.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
24 pieces
Difficulty
Easy
Category
Appetizer
Quick Tip
Chill dough for easier slicing
Best For
Parties
Why This Recipe Works
Squeezing all the moisture out of the spinach before mixing keeps the pastry crisp and prevents a soggy bottom. Chilling the rolled log for 20 minutes firms up the dough and filling, so each slice holds its shape cleanly, and you'll also find this works well alongside creamy Cajun sausage pasta when you want a hot and cold contrast.
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- High oven heat - Baking at 400°F (205°C) puffs the pastry into crisp, golden layers while the filling stays tender.
- Egg wash - Brushing the tops adds shine and deepens the color, so each pinwheel looks bakery-fresh.
- Feta and cream cheese - Feta delivers salty tang while cream cheese adds body, balancing the mild spinach.
- Chilled rolling - Resting the dough in the fridge makes it easier to slice clean rounds without squashing the layers.
- Parchment paper - Lining the baking sheet prevents sticking and makes cleanup quick.
What You'll Need
Gather your puff pastry, spinach, feta, cream cheese, and a few seasonings for a filling that's tangy and rich. Squeeze the spinach very dry to avoid any extra liquid, and if you want more variety for your spread, savory stuffed flatbread adds another dimension to the table.
- Puff pastry - 1 sheet (thawed), rolled thin for even baking and flaky layers.
- Frozen spinach - 10 oz (280 g), thawed and squeezed dry to remove all moisture.
- Feta cheese - 4 oz (113 g), crumbled for salty, tangy bite.
- Cream cheese - 4 oz (113 g), softened to blend smoothly with the feta.
- Garlic powder - ½ tsp, adding savory depth without raw garlic bite.
- Egg - 1 large, beaten with 1 tablespoon water for a golden, shiny top.
- Black pepper - ¼ tsp, for subtle warmth that doesn't overpower.
Ingredient Swaps
You can swap cream cheese for ricotta to lighten the filling, and trying crispy steamed buns gives you a different take on handheld bites. Keep the feta and spinach as the base flavors, but adjust the cheese or pastry type to fit your pantry.
- Crescent roll dough - Use instead of puff pastry for a softer, less flaky texture that still bakes golden.
- Phyllo dough - Swap for an even crispier, more delicate pinwheel that requires careful handling.
- Vegan feta - Replace dairy feta with a plant-based version to keep the tangy note without animal products.
- Fresh spinach - Use 1 lb (450 g) fresh spinach, cooked and squeezed dry, in place of frozen for a slightly brighter flavor.
Instructions
Thaw the puff pastry at room temperature for 15 minutes before rolling, and mix the spinach filling until smooth. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment.
- Roll the thawed puff pastry into a 10×12-inch rectangle on a lightly floured surface, smoothing out any creases.
- Mix the squeezed-dry spinach, crumbled feta, softened cream cheese, garlic powder, and black pepper in a bowl until evenly combined and creamy.
- Spread the spinach mixture evenly over the pastry, leaving a ½-inch border along one long edge for sealing, then roll tightly from the opposite long edge into a log.
- Wrap the log in plastic wrap and chill in the fridge for 20 minutes, until firm enough to slice cleanly.
- Slice the chilled log into ½-inch rounds, arrange on the prepared baking sheet, brush tops with egg wash, and bake for 18-20 minutes until puffed and golden-brown.
What to Serve With It
These pinwheels are crisp and flaky, so pair them with cool, crunchy sides and creamy dips for contrast. Focus on fresh, bright flavors and a few hearty options to round out your spread.
- Cucumber spears - Arrange on a tray with hummus for dipping. Cool, crunchy bites cut through the richness of the pastry, and fresh herbs like dill brighten each mouthful. For more practical pairings, see crispy chaat snacks.
- Cherry tomatoes - Toss with olive oil, basil, and a pinch of salt in a small bowl. Juicy, tangy tomatoes add a pop of freshness that wakes up the palate.
- Tzatziki dip - Serve chilled in a shallow dish with extra lemon wedges on the side. Garlicky, cool yogurt balances the salty feta and adds a creamy counterpoint.
- Mixed olives - Set out a bowl of marinated olives for a briny, savory bite. Olives bring bold flavor without extra prep, and they hold up well on a buffet table.
- Sparkling water - Pour over ice with a squeeze of lemon or lime. A fizzy, citrusy drink cleanses the palate between rich, savory bites.
Store and Reheat
Store leftover pinwheels in an airtight container in the fridge for up to 3 days, where they'll stay tender but lose some crispness. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore the flaky texture, and serve alongside hearty pulled pork sliders for a filling spread.
- Freezing unbaked - Wrap the sliced, unbaked pinwheels tightly in plastic wrap and freeze for up to 1 month, then bake directly from frozen by adding 3-5 minutes to the bake time.
- Freezing baked - Cool baked pinwheels completely, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Thawing baked - Let frozen baked pinwheels thaw in the fridge overnight, then reheat in a 350°F (175°C) oven for 8-10 minutes until warmed through and crisp.
- Air fryer reheating - Reheat refrigerated pinwheels in an air fryer at 350°F (175°C) for 3-4 minutes to restore crispness without drying out the filling.
- Room temperature serving - Let pinwheels cool to room temperature after baking if you prefer a softer pastry that's easier to bite through at a casual gathering.
Frequently Asked Questions
Use 1 lb fresh spinach, cook it until wilted, then squeeze it very dry to remove all moisture before mixing with the cheese.
The pastry will turn golden-brown and puffed, with crisp edges and no doughy spots in the center.
Slice the chilled log, arrange the unbaked pinwheels on a baking sheet, cover tightly, and refrigerate for up to 24 hours before baking.
Excess moisture from the spinach seeps into the pastry, so squeeze the spinach very dry and bake at a high temperature to crisp the dough quickly.
Serve with a simple green salad, tzatziki dip, or a bowl of mixed olives for a light, fresh spread.
Spinach Feta Pinwheels
Ingredients
Equipment
Method
- Thaw the puff pastry at room temperature for 15 minutes before rolling, and mix the spinach filling until smooth. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment.
- Roll the thawed puff pastry into a 10×12-inch rectangle on a lightly floured surface, smoothing out any creases.
- Mix the squeezed-dry spinach, crumbled feta, softened cream cheese, garlic powder, and black pepper in a bowl until evenly combined and creamy.
- Spread the spinach mixture evenly over the pastry, leaving a ½-inch border along one long edge for sealing, then roll tightly from the opposite long edge into a log.
- Wrap the log in plastic wrap and chill in the fridge for 20 minutes, until firm enough to slice cleanly.
- Slice the chilled log into ½-inch rounds, arrange on the prepared baking sheet, brush tops with egg wash, and bake for 18-20 minutes until puffed and golden-brown.
Notes
- Wring spinach; chill log 20m. Bake at 400°F with egg wash.
- Fridge 3 days; freeze 1-2 months (bake frozen +5m).
- Reheat at 350°F until crisp.
