Spinach and Feta Pinwheels

5 from 2 votes

Spinach and Feta Pinwheels

This easy Spinach and Feta Pinwheel appetizer is so quick to make using puff pastry. The spanakopita style filling is packed with flavor and gets wrapped into a crispy, flaky pastry.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Breakfast, Snack

Cuisine: American, Greek

Servings: pinwheels

Calories: 98kcal

Author: Callan Wenner

Equipment

Rolling Pin
Serrated knife
Large baking sheet
Parchment paper

Ingredients

1 sheet puff pastry homemade rough puff or store bought
8 oz baby spinach
1 clove garlic minced
¼ yellow onion finely diced
1-2 tablespoons olive oil , butter, or fat of choice
2 oz feta cheese chopped or crumbled
2 tablespoons minced fresh dill or 1 teaspoon dried dill
2 tablespoons minced fresh parsley or 1 teaspoon dried parsley
½ teaspoon kosher salt

Instructions

Add the spinach to a large pan over medium heat and toss until fully wilted. Transfer the cooked spinach to a fine mesh strainer to cool, then squeeze out as much water as possible with your hands.
While the spinach is cooling, sautee the onions and garlic in the fat over medium low heat until translucent and fragrant, stirring occasionally, 3-5 minutes. Turn the heat off and stir in the herbs.
Roughly chop the spinach, then separate it with your fingers (or two forks) in a bowl. Add the garlic, onion, herbs, feta, salt and mix to completely combine.
Roll out the puff pastry to about ⅛" thick (it doesn't matter if it stays in a square or slightly rectangular) and brush off any excess flour.
Add the spinach feta mixture to the top and spread it evenly to the edges, leaving a ½" space on one of the longer sides (if it's slightly rectangular, if not, just choose a side). Add a swipe of water to the exposed ½" pastry.
Starting on the side closest to your body, roll the pastry tightly to meet the water edge, then lightly pinch the pastry together to seal. Roll the entire log back and forth a few times, then press it in on each side with the palms of your hands to keep it compact.
Wrap the log in plastic wrap, then roll it in a dish towel and place in the fridge for 15-30 minutes. Preheat the oven to 400℉/205℃ and line a large baking sheet with parchment paper.
Unwrap the log and use a serrated knife to slice the pinwheels into ½" rounds (about 16 pieces).
Space out the pieces evenly on the baking sheet and bake for 20-25 minutes until lightly golden. Enjoy after a few minutes while still warm.

Notes

Frozen spinach can also be used - thaw and remove any excess water.

Crumbled or blocked feta can be used.

The pinwheels should be enjoyed right after baking, but can be stored at room temperature for one day or in the fridge for two days and reheated in a 400℉/205℃ for 3-5 minutes.

To freeze, wrap the log in plastic wrap and foil, then place in a zip top bag and freeze for up to two months. Thaw completely in the fridge, then slice and bake.

Nutrition