Spinach and Feta Pinwheels

The first time I hosted a brunch for friends, I panicked at the thought of what to serve. I wanted something elegant, delicious, and—most importantly—easy to prepare. That’s when I discovered the magic of spinach and feta pinwheels. They looked fancy, tasted divine, and were surprisingly simple to make. I received so many compliments that day, and since then, these pinwheels have become my go-to dish for entertaining or even just treating myself to a savory snack.

This recipe is tailor-made for beginner cooks. It doesn’t require advanced skills or fancy equipment. Using pre-made puff pastry, you can whip up an impressive appetizer or snack in under an hour. Plus, the filling—packed with spinach and feta—is both nutritious and flavorful, offering a wholesome twist on traditional pastries.

Why This Recipe is Special

• Foolproof Simplicity: The recipe relies on accessible, easy-to-handle ingredients like frozen spinach and store-bought puff pastry. There’s no complicated prep work, just simple mixing and rolling.
• Time-Efficient: Perfect for last-minute meals or appetizers, these pinwheels can be ready in about 30 minutes from start to finish.
• Nutritious and Balanced: Spinach provides essential vitamins and minerals, while feta adds a punch of calcium and protein. Together, they make a hearty, healthy filling.
• Versatile and Customizable: This base recipe can be adapted in countless ways, whether you want to add herbs, swap the cheese, or go fully plant-based.

Ingredients and Preparation

• Gluten-Free Puff Pastry: Acts as the crisp, flaky shell that holds everything together. It adds a satisfying crunch and a rich, buttery flavor. Alternative: Regular puff pastry works if you don’t need it to be gluten-free. Look for all-butter varieties for better flavor.
• Frozen Spinach: Brings a mild, earthy taste while offering fiber, iron, and vitamins A and C. Alternative: Fresh spinach can be used; just sauté and drain well before using.
• Feta Cheese: Provides a tangy, creamy element that balances the spinach’s subtle bitterness. Alternative: Ricotta or goat cheese can be used for different textures and flavors.
• Spring Onions (Green Onions): Add a light oniony flavor without overpowering the dish. Alternative: Chopped chives or a bit of grated yellow onion can substitute.
• Eggs: Used to bind the filling and as a wash to give the pastry a beautiful golden finish. Alternative: For a vegan option, a flax egg can bind the filling, and dairy-free milk can be used as a wash.
• Dried Oregano and Nutmeg: Infuse the filling with subtle aromatic notes that enhance the spinach and cheese. Alternative: Try dried dill or basil for a different herbal profile.
• Salt and Pepper: Essential for seasoning and balance.

Step-by-Step Instructions

Step 1: Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper so the pinwheels don’t stick while baking.

Step 2: In a large bowl, combine the defrosted spinach, crumbled feta, chopped spring onions, eggs, oregano, nutmeg, salt, and pepper. Mix everything well until evenly combined. This will be your filling.

Step 3: Roll out the gluten-free puff pastry sheet on a clean, flat surface. If it’s too soft, chill it for a few minutes so it’s easier to handle.

Step 4: Spread the spinach and feta mixture evenly over the pastry, leaving a border of about 1 inch on one side. This space will help seal the roll.

Step 5: Carefully roll the pastry into a log, starting from the side opposite the border. Roll it tightly to avoid air pockets, but not so tight that the filling squeezes out.

Step 6: Slice the roll into roughly 1-inch thick pieces using a sharp knife. Arrange the slices flat on the prepared baking tray, cut side up.

Step 7: Brush the tops with a beaten egg to help them turn golden and shiny during baking.

Step 8: Bake for 20 to 25 minutes or until the pinwheels are puffed up and golden brown. The filling should be set, and the pastry should be crisp on the outside.

Step 9: Let them cool for a few minutes before serving to allow the flavors to settle and the texture to firm up.

Beginner Tips and Notes

• Draining the Spinach: Make sure your spinach is well-drained. Excess moisture can make the pastry soggy. Use a clean kitchen towel or cheesecloth to wring it out.
• Chilling the Roll: If your pastry gets too soft while rolling, pop it into the fridge for 10 minutes before slicing. This helps maintain the shape and makes cleaner cuts.
• Cutting Tip: Use a serrated knife or a very sharp chef’s knife for neat, clean pinwheel slices.
• Tool Substitute: No pastry brush for the egg wash? Use the back of a spoon or your fingers in a pinch.

Serving Suggestions

• Pairing Ideas: These pinwheels go well with a crisp green salad, a bowl of soup, or even as part of a breakfast spread with scrambled eggs.
• Dipping Sauces: Serve with a side of tzatziki, garlic yogurt, or marinara for an extra layer of flavor.
• Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in an oven or toaster oven to bring back the crispness.
• Freezing: You can freeze the unbaked slices and bake directly from frozen. Just add a few extra minutes to the baking time.

Conclusion

Whether you’re hosting a gathering or just craving a comforting snack, these spinach and feta pinwheels are the perfect beginner-friendly recipe. With their crispy edges and creamy filling, they deliver impressive flavor with minimal effort. If you give this recipe a try, I’d love to hear how it turned out—drop your feedback, tweaks, or questions in the comments below. Happy cooking!

FAQ About Spinach and Feta Pinwheels

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