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Spinach Feta Pinwheels served on a platter, a tasty appetizer.

Spinach and Feta Pinwheels

Delicious and easy-to-make Spinach and Feta Pinwheels are perfect for gatherings, offering a comforting blend of flavors in bite-sized pieces.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough
  • 1 pack puff pastry, thawed (or phyllo dough for a lighter version)
Filling
  • 1 cup fresh spinach, chopped Can swap with kale for a stronger flavor.
  • 1 cup feta cheese, crumbled
  • 1/2 cup cream cheese, softened Greek yogurt can be used for a lighter alternative.
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced Adds extra flavor.
  • to taste Salt and pepper
  • 1 egg beaten Used for egg wash.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine chopped spinach, crumbled feta, softened cream cheese, grated Parmesan, minced garlic, salt, and pepper. Mix until well incorporated.
  3. On a lightly floured surface, roll out the puff pastry (or phyllo dough) into a rectangle of about 1/8 inch thickness.
  4. Spread the spinach and feta filling evenly over the pastry, leaving a small border around the edges.
  5. Roll the pastry tightly from one edge to the other, then slice into 1-inch thick pinwheels.
  6. Place the pinwheels on the prepared baking sheet, brush the tops with the beaten egg for a golden finish.
Baking
  1. Bake in the oven for about 20 minutes or until the pinwheels are puffed and golden brown.
  2. Allow cooling for a few minutes before serving.

Notes

Feel free to add herbs like dill or oregano, or add crushed red pepper flakes for some heat. Store leftovers in an airtight container in the fridge for up to 3 days, and freeze uncooked pinwheels for longer storage.