Spinach Feta Puff Pinwheels

The kitchen still smells like butter and dill whenever I make these. I first discovered them at a friend's potluck where they disappeared in minutes. Someone actually asked for the recipe while still chewing. That's when you know a recipe is worth keeping.

I made these for a game night once and ended up hiding the last three in the kitchen just so I could have them for lunch the next day. My sister still brings it up whenever pinwheels are mentioned. Sometimes the best appetizers are the ones you almost don't share.

Ingredients

• Puff Pastry Sheet: Keep it cold until you're ready to use it or it becomes impossible to work with
• Fresh Spinach: Frozen works too but squeeze out every drop of water or your filling will be soggy
• Feta Cheese: Creamy feta blends better than crumbly blocks for this filling
• Cream Cheese: Soften it on the counter for ten minutes so it mixes smoothly
• Garlic: Fresh garlic makes a difference here don't skip it
• Egg: You'll need half beaten into the filling and half for that golden finish on top
• Fresh Dill: Dried dill works in a pinch but fresh makes these sing

Instructions

Get Your Oven Ready:

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

Mix the Filling:

Combine spinach, crumbled feta, softened cream cheese, garlic, half the beaten egg, dill, black pepper, and salt until evenly blended

Prepare the Pastry:

Unroll your puff pastry on a lightly floured surface and spread the filling across it, leaving a 1 cm border along one long edge

Roll It Up:

Starting from the opposite edge, roll the pastry into a tight log and seal the edge with a little water

Slice the Pinwheels:

Cut the log into 2 cm thick slices and place them cut side up on your prepared tray

Finish and Bake:

Brush the tops with remaining beaten egg and bake for 18 to 20 minutes until puffed and golden brown

Pin it

These became my go-to contribution for every gathering after that first batch. There's something satisfying about watching people's faces light up when they bite into something so simple yet so flavorful.

Making Them Ahead

You can assemble the entire log, wrap it tightly, and store it in the fridge for up to a day. Just slice and bake when you're ready. The pinwheels actually hold their shape better this way.

Serving Suggestions

I've found that serving these warm makes a huge difference. They reheat beautifully in a 180°C oven for about five minutes. A side of tzatziki or simple yogurt dip turns them into a more substantial appetizer.

Easy Variations

Sometimes I swap baby kale or chard for the spinach when that's what I have in the fridge. A pinch of nutmeg in the filling adds a lovely warmth that people notice but can't quite identify. Try adding some sun-dried tomatoes if you want something a bit different.

• Leftovers store well in the fridge for two days
• Reheat in the oven not the microwave to keep them crisp
• Freeze unbaked slices on a tray then transfer to a bag for later

Pin it

Every time I serve these, someone asks for the recipe. That's the mark of a keeper right there.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just thaw and squeeze out excess moisture before mixing with the cheese filling to avoid soggy pastry.

→ How do I ensure the pinwheels stay sealed during baking?

Sealing the pastry edge with a little water before rolling helps keep the log intact and prevents the filling from leaking out while baking.

→ Can I prepare these ahead of time?

Absolutely. Prepare and slice the pinwheels in advance, store them in the fridge, and bake straight from chilled when ready to serve.

→ What can I substitute for dill if unavailable?

Fresh parsley, chives, or basil offer great aromatic alternatives that complement spinach and feta flavors nicely.

→ Are these suitable for a vegetarian diet?

Yes, these pinwheels contain no meat and are vegetarian-friendly, featuring cheese and vegetables as main ingredients.