Spinach Feta Puff Pinwheels (Printable)

Golden puff pastry pinwheels with savory spinach, creamy feta, and aromatic herbs for tasty snacks.

# What You'll Need:

→ Dairy

01 - 5 oz feta cheese, crumbled
02 - 2 oz cream cheese, softened
03 - 1 egg, lightly beaten for egg wash

→ Vegetables

04 - 4 oz fresh spinach, washed and chopped
05 - 2 spring onions, finely sliced
06 - 1 garlic clove, minced

→ Pantry

07 - 1 sheet (9 oz) ready-rolled puff pastry, thawed if frozen
08 - 1 tbsp olive oil
09 - 1/4 tsp ground nutmeg
10 - Salt and freshly ground black pepper to taste
11 - 1 tsp sesame seeds or nigella seeds for garnish

# Step-by-step:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add spring onions and garlic; sauté 1–2 minutes until fragrant.
03 - Add spinach and cook until wilted. Remove from heat and cool for a few minutes.
04 - Combine feta, cream cheese, spinach mixture, nutmeg, salt, and pepper in a bowl. Mix well.
05 - Unroll puff pastry on floured surface. Spread filling evenly, leaving 1/2 inch border along one long edge.
06 - Tightly roll pastry from opposite edge. Brush border with beaten egg to seal.
07 - Cut roll into 16 equal pieces. Arrange cut-side up on prepared tray, spacing slightly apart.
08 - Brush tops with beaten egg and sprinkle with sesame or nigella seeds if desired.
09 - Bake 18–20 minutes until puffed and golden brown.
10 - Cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • The salty feta and fresh spinach create that perfect Mediterranean flavor combination everyone craves
  • They look impressive but come together in under 40 minutes with minimal prep work
02 -
  • Make absolutely sure your spinach filling is completely cool before spreading it on the pastry, otherwise the butter in the pastry will start melting and you'll lose those beautiful flaky layers
  • Chilling the rolled pastry for 10-15 minutes before slicing makes cutting through the layers so much cleaner and prevents the filling from squishing out
03 -
  • Use a sharp knife and wipe it clean between slices for the neatest pinwheel edges
  • Don't skip the nutmeg, it's the secret ingredient that makes the spinach filling taste restaurant-quality

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