Spinach Feta Puff Pinwheels (Printable)

Delicate puff pastry swirls with creamy feta and fresh spinach, seasoned with herbs.

# What You’ll Need:

→ Dough

01 - 1 sheet (about 9 oz) ready-rolled puff pastry, thawed if frozen

→ Filling

02 - 5 oz fresh spinach, washed and chopped (or 3.5 oz frozen spinach, thawed and squeezed dry)
03 - 4 oz feta cheese, crumbled
04 - 2 oz cream cheese, softened
05 - 1 small garlic clove, minced
06 - 1 egg, beaten (divided: ½ for the filling, ½ for brushing)
07 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
08 - ½ tsp ground black pepper
09 - ¼ tsp salt (optional, depending on feta saltiness)

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - In a bowl, combine the spinach, feta cheese, cream cheese, garlic, half the beaten egg, dill, black pepper, and salt (if using). Mix well until evenly blended.
03 - Unroll the puff pastry sheet on a lightly floured surface. Spread the spinach and feta filling evenly over the pastry, leaving a ½ inch border along one long edge.
04 - Starting from the opposite long edge, tightly roll up the pastry into a log, sealing the edge with a little water.
05 - Using a sharp knife, slice the log into ¾ inch thick pinwheels (about 20 pieces). Place them flat, cut side up, on the prepared baking tray.
06 - Brush the tops of the pinwheels with the remaining beaten egg.
07 - Bake for 18–20 minutes or until puffed and golden brown.
08 - Let cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • They look impressive but take about five minutes of actual effort
  • The combination of salty feta and fresh dill hits every comfort note
  • You can prep them ahead and bake when guests arrive
02 -
  • Overfilling the pastry will cause the filling to burst out during baking, so spread it thinner than you think necessary
  • A sharp knife and gentle sawing motion prevents squishing the delicate spiral shape when slicing
  • These freeze beautifully before baking, so double the batch and keep half in the freezer for emergencies
03 -
  • If your kitchen runs warm, work on a chilled cutting board or marble surface to keep the pastry from getting too soft
  • Rotating the baking tray halfway through cooking ensures even browning on all those flaky layers

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