Spinach Feta Puff Pinwheels

My sister called me at 7pm on a Tuesday, asking what to bring to a last minute gathering she had somehow forgotten about. I looked at my thawing puff pastry on the counter and told her to grab some feta and spinach on her way over. These pinwheels saved her reputation that night, and now they are the first thing everyone asks for.

The first time I made these, I underestimated how much they would puff up in the oven. I had arranged them too close together, and they baked into one giant connected spiral of pastry. We broke off pieces and laughed about my abstract art approach to appetizers, but honestly, they tasted just as good.

Ingredients

• Ready rolled puff pastry: Keep it cold until the moment you are ready to use it, or it becomes a sticky mess that refuses to roll neatly
• Fresh spinach: Frozen works if you squeeze out absolutely every drop of water, but fresh gives you brighter color and better texture
• Feta cheese: The crumbly kind in brine packs more flavor than the pre crumbed tubs, though either will work in a pinch
• Cream cheese: Softened to room temperature makes everything blend into a smooth, spreadable filling
• Fresh dill: Dried works but fresh dill makes these taste like they came from a proper Greek kitchen
• Garlic clove: One small clove is plenty, you want aroma without overwhelming the delicate spinach
• Egg: Beaten half for the filling to bind everything together, half for brushing that gorgeous golden finish

Instructions

Get your oven ready:

Preheat to 200°C and line a baking tray with parchment paper so nothing sticks and cleanup is nonexistent

Mix the filling:

Combine spinach, feta, cream cheese, garlic, half the beaten egg, dill, pepper, and salt until evenly blended and tasting amazing

Spread it on:

Unroll your puff pastry and spread the filling across the surface, leaving that 1 cm border on one long edge so it can seal properly

Roll it tight:

Starting from the filled edge, roll the pastry into a neat log and seal that exposed edge with a little water pressed firmly with your fingers

Slice them up:

Cut the log into 2 cm thick rounds using a sharp knife, setting them flat on your prepared tray with the pretty spiral faces pointing up

Give them a glow:

Brush the tops with the remaining beaten egg, getting all that flaky pastry edges without letting the egg pool in the spirals

Bake to golden:

Bake for 18 to 20 minutes until puffed, golden, and smelling like something you would pay triple for at a bakery

Let them breathe:

Cool slightly on the tray before serving, because burning your tongue on hot feta is nobody idea of a good time

Pin it

These became my go to contribution when a friend was going through a tough time and people were organizing meal drop offs. Something about handheld comfort food feels more personal than a casserole, and she later told me these pinwheels were the first thing her kids actually ate without complaint during those chaotic weeks.

Making Them Ahead

You can assemble the entire log, wrap it tightly in plastic, and refrigerate for up to 24 hours before slicing and baking. The texture might actually improve from that rest time in the fridge. Just let it sit at room temperature for about ten minutes before slicing, or the cold pastry will crack and resist cutting into clean rounds.

Flavor Variations

Sometimes I add sun dried tomatoes for a sweet contrast to the salty feta, or swap the dill for fresh basil when I want something more Italian. A pinch of nutmeg in the filling adds this incredible depth that people notice but cannot quite identify. My youngest niece loves when I add finely diced red bell pepper for little pockets of sweetness throughout the spiral.

Serving Suggestions

These disappear fastest when served alongside something cool and creamy like tzatziki or a simple yogurt dip with lemon and herbs. The temperature contrast makes each bite more interesting than just pastry on its own. They are substantial enough to work as a light lunch with a salad, or cut them slightly smaller for cocktail hour passed appetizers.

• Make a double batch because the first one will vanish before it even cools completely
• Leftovers reheat surprisingly well in a toaster oven, though the microwave will make them soggy and sad
• Serve them within an hour of baking for that ideal crisp to creamy ratio

Pin it

There is something deeply satisfying about pulling a tray of these golden spirals from the oven and watching people reach for them before they have even cooled down. Food that brings people together, one buttery bite at a time.

Common Recipe Questions

→ Can frozen spinach be used in the filling?

Yes, thaw frozen spinach thoroughly and squeeze out excess water before mixing it with the cheeses and herbs to avoid soggy pastry.

→ How should the pastry be rolled for the pinwheels?

Roll the puff pastry tightly into a log after spreading the filling evenly, ensuring a snug roll to hold the pinwheels together.

→ What is the best way to achieve a golden crust?

Brush the tops with beaten egg before baking; this promotes even browning and a shiny finish.

→ Can other greens replace spinach in the filling?

Baby kale or chard are excellent alternatives that work well with the cheese and herbs in the filling.

→ How can I prepare these pinwheels ahead of time?

Assemble and slice the pinwheels, then keep them refrigerated and bake directly from the fridge when ready to serve.