What pastry works best for these pinwheels?

Use a sheet of thawed puff pastry for a light, flaky texture that puffs up beautifully during baking.

Can I substitute the spinach with other greens?

Yes, baby kale or Swiss chard can be used as alternatives, providing a similar texture and flavor profile.

Seal the pastry edges tightly and use an egg wash on top to promote browning and hold the shape together.

Yes, assemble the pinwheels and freeze them unbaked. When ready, bake directly from frozen with a few extra minutes added.

Fresh or dried dill adds a fragrant, slightly tangy note that complements the spinach and feta perfectly.

Flaky puff pastry spirals filled with creamy spinach and tangy feta cheese, perfect as an appetizer or snack.

This recipe reminds me of family gatherings where everyone enjoys these savory pinwheels fresh from the oven.

Dough: 1 sheet (about 250 g) puff pastry, thawed if frozen
Filling: 150 g fresh spinach, washed and chopped (or 100 g frozen spinach, thawed and well-drained)
Filling: 120 g feta cheese, crumbled
Filling: 50 g cream cheese, softened
Filling: 1 small garlic clove, minced
Filling: 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Filling: 1 egg, beaten (for binding and brushing)
Filling: ½ teaspoon ground black pepper
Filling: ¼ teaspoon ground nutmeg (optional)
Filling: 1 tablespoon olive oil

Step 1:: Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 2:: Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add spinach and sauté until wilted (2–3 minutes for fresh, 1 minute for thawed frozen). Remove from heat and let cool slightly.
Step 3:: In a bowl, mix sautéed spinach, feta cheese, cream cheese, dill, black pepper, nutmeg (if using), and half of the beaten egg.
Step 4:: Unroll the puff pastry sheet onto a lightly floured surface. Spread the spinach-feta mixture evenly over the pastry, leaving a 1 cm border along one long edge.
Step 5:: Roll up the pastry tightly from the opposite long edge, sealing the seam with a little water.
Step 6:: Slice the roll into 16 even pieces. Place spirals, cut side up, onto the prepared baking sheet.
Step 7:: Brush the tops with the remaining beaten egg.
Step 8:: Bake for 18–20 minutes, or until golden and puffed.
Step 9:: Allow to cool slightly before serving warm or at room temperature.

My kids love helping roll the pinwheels and sharing them at family picnics.

Serve with a yogurt-herb dip for added freshness. Substitute baby kale or Swiss chard for spinach if desired.

Skillet, mixing bowl, baking sheet, parchment paper, knife, pastry brush.

Contains wheat (gluten), eggs, and milk (dairy/feta/cream cheese). Double-check pastry ingredients if concerned about allergens.

These pinwheels are simple to prepare yet impressively delicious every time.

→ What pastry works best for these pinwheels?: Use a sheet of thawed puff pastry for a light, flaky texture that puffs up beautifully during baking.
→ Can I substitute the spinach with other greens?: Yes, baby kale or Swiss chard can be used as alternatives, providing a similar texture and flavor profile.
→ How do I ensure the pinwheels stay intact while baking?: Seal the pastry edges tightly and use an egg wash on top to promote browning and hold the shape together.
→ Is it possible to prepare these ahead of time?: Yes, assemble the pinwheels and freeze them unbaked. When ready, bake directly from frozen with a few extra minutes added.
→ What herbs enhance the filling’s flavor?: Fresh or dried dill adds a fragrant, slightly tangy note that complements the spinach and feta perfectly.