Spinach and Feta Puff Pastry Pinwheels begin with a sheet of high‑quality puff pastry, thawed until pliable yet still cold. A vibrant filling of fresh or well‑thawed spinach, crumbled tangy feta, and softened cream cheese is seasoned with garlic, oregano, salt, and pepper. The mixture is spread evenly over the pastry, which is then rolled into a tight log, chilled briefly for clean slicing, and cut into uniform pinwheels. Brushed with egg wash, these spirals expand in the oven, creating distinct, flaky layers that contrast beautifully with the moist, flavorful filling. Each pinwheel offers a buttery crunch, a hint of garlic, the bright notes of spinach, and the salty creaminess of feta—making them ideal for brunch spreads, party platters, or simply a savory snack with tea or coffee.
Preparation, Cook, and Total Times
Prep Time: 15 minutes
Chill Time: 10 minutes
Bake Time: 20–25 minutes
Total Time: 45–50 minutes
Servings: 12 pinwheels
Ingredients
1 sheet frozen puff pastry, thawed but still cold
2 cups (60 g) fresh spinach, finely chopped (or thawed and drained frozen spinach)
½ cup (100 g) crumbled feta cheese
¼ cup (60 g) cream cheese, softened to room temperature
1 clove garlic, minced
¼ tsp fine salt, or to taste
¼ tsp freshly ground black pepper
½ tsp dried oregano (optional)
1 large egg, beaten (for egg wash)
Step‑by‑Step Cooking Directions
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Preheat your oven to 200 °C (400 °F). Line a large baking sheet with parchment paper or a silicone baking mat.
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In a medium bowl, combine the chopped spinach, crumbled feta, softened cream cheese, minced garlic, salt, pepper, and oregano. Stir until the mixture is smooth and evenly blended.
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On a lightly floured surface, roll out the thawed puff pastry into a rough 10×12 inch rectangle. Keep the dough cold; if it becomes too soft, return it to the fridge for a few minutes.
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Spread the spinach and feta filling evenly across the pastry, leaving a ½ inch border around all edges. Use a spatula to smooth the surface and ensure full coverage.
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Starting at one long edge, roll the pastry tightly into a log, pinching the seam together to seal. Tuck the ends under so the filling stays enclosed.
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Wrap the log in plastic wrap and refrigerate for 10 minutes to firm up—it will slice more cleanly.
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Unwrap and place the log on a cutting board. Using a sharp serrated knife, slice into twelve ½ inch‑thick pinwheels. Arrange them cut‑side up on the prepared baking sheet, spacing them about 2 inches apart.
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Brush each pinwheel generously with beaten egg to promote browning and a glossy finish.
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Bake in the preheated oven for 20–25 minutes, rotating the pan halfway through, until the pinwheels are puffed and golden brown.
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Remove from the oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire rack. Serve warm or at room temperature.
Nutritional Information
Per pinwheel (approximate): Calories 120 kcal, Protein 4 g, Fat 8 g, Carbohydrates 8 g, Fiber 1 g, Sugar 0.5 g, Sodium 200 mg
The Origins and Popularity of the Recipe
The concept of savory pastries rolled with fillings dates back centuries across European and Middle Eastern cuisines—from Greek spanakopita to French palmiers. Puff pastry itself originated in 17th‑century France, prized for its light, layered texture. Combining spinach and feta in a portable format echoes the beloved Greek pie but in a bite‑sized spiral. Today, pinwheels have become a global party staple, celebrated for their elegant look and ease of preparation.
Reasons Why You’ll Love the Recipe
These pinwheels require minimal active time yet yield impressive results. The flaky pastry, creamy cheese, and vibrant spinach create a balance of textures and flavors: crisp, tangy, and earthy. They can be made ahead and baked just before guests arrive, and they travel well for potlucks or picnics. Whether you’re an experienced baker or a novice, the straightforward steps guarantee consistent, delicious outcomes.
Health Benefits
Spinach delivers vitamins A, C, and K, along with iron and fiber, supporting immune and digestive health. Feta provides protein and calcium for muscle and bone strength. Cream cheese contributes healthy fats, while the garlic and herbs offer antioxidant and anti‑inflammatory properties. Using moderate oil and high‑quality pastry can yield a treat that fits into a balanced diet.
Serving Suggestions
Serve these pinwheels alongside tzatziki or marinara sauce for dipping. Pair with a simple Greek salad of tomatoes, cucumbers, olives, and red onion. Add to a brunch spread with quiche, fruit salad, and fresh pastries. Include in a charcuterie board alongside cured meats, cheeses, and crackers. Pack them in lunchboxes with fresh grapes or cherry tomatoes for a satisfying snack.
Common Mistakes to Avoid
If the puff pastry warms too much, the layers will collapse—keep it cold and work quickly. Overfilling can cause pinwheels to burst; stick to a thin layer of filling. Skipping the chill step makes slicing messy and uneven. Ensure even spacing on the baking sheet to allow air circulation and uniform browning.
Pairing Recommendations
A crisp, unoaked white wine such as Sauvignon Blanc complements the herb and cheese flavors. Sparkling rosé offers fruity notes and acidity that cut through the richness. For beer lovers, a light pilsner or wheat beer pairs well. Non‑alcoholic options include sparkling water with lemon or iced mint tea.
Cooking Tips
Thaw puff pastry in the fridge, not at room temperature, to maintain its structure. Brush log ends with egg wash to seal and prevent leaks. Rotate the baking sheet halfway through to avoid hot spots. Use high‑quality feta for better texture and flavor. Chill the log even longer if your kitchen is particularly warm.
Variations to Try
Substitute goat cheese or ricotta for cream cheese for different tang. Add chopped sun‑dried tomatoes or roasted red peppers to the filling. Mix in 2 Tbsp chopped fresh dill or mint for a bright herbal note. Incorporate cooked bacon bits or ham for a meat‑filled twist. Swap spinach for kale or swiss chard, sautéed and drained.
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Similar Recipes to Try
Spinach and Cheese Stuffed Phyllo Triangles (Spanakopita)
Mushroom and Gruyère Puff Pastry Tart
Prosciutto, Fig, and Goat Cheese Pinwheels
Pesto and Sun‑Dried Tomato Palmiers
Sweet Apple Turnovers
Ingredient Spotlight
Feta cheese, a brined curd cheese traditionally made from sheep’s milk, brings a salty tang and creamy texture that contrasts brilliantly with the savory spinach. Its high melting point ensures it retains pockets of flavor without turning oily when baked.
Conclusion
Spinach and Feta Puff Pastry Pinwheels are a testament to how simple ingredients can produce elegant, crowd‑pleasing bites. Their crisp, flaky pastry and creamy, flavorful filling make them suitable for any occasion—from casual snacking to upscale hors d’oeuvres. Easy to customize and prepare ahead, they epitomize fuss‑free entertaining. Try these pinwheels today to delight your guests or elevate your next snack break.
Frequently Asked Questions
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Can I use refrigerated puff pastry instead of frozen? Yes—refrigerated pastry works; ensure it is thoroughly chilled before rolling.
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How do I thaw puff pastry properly? Transfer from freezer to fridge for 2–3 hours or until pliable but still cold.
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Can I make these ahead of time? Assemble, refrigerate for up to 24 hours, then bake when ready.
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How do I prevent soggy bottoms? Bake on a preheated sheet or use a perforated baking tray for better air circulation.
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What can I do with leftover fillings? Stir into scrambled eggs, spread on toast, or toss into pasta.
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Can I freeze unbaked pinwheels? Yes—flash freeze on a tray, then store in freezer bags; bake directly from frozen, adding 5 minutes.
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How do I reheat pinwheels? Warm in a 180 °C oven for 5–7 minutes to restore crispness.
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What if my filling is too wet? Squeeze excess liquid from spinach and drain any oil from feta before mixing.
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Can I make smaller or larger pinwheels? Adjust log diameter and slice thickness; baking time may vary slightly.
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Is there a vegan alternative? Use plant‑based cream cheese and vegan feta substitutes, and replace egg wash with almond milk or olive oil spray.