Flaky golden puff pastry pinwheels filled with creamy spinach feta and fresh herbs, 100% meatless crowd pleaser. ♡
These spinach feta pinwheels are the impossibly easy party appetizer that disappears from the tray every single time. Flaky puff pastry wrapped around a Greek style spinach feta filling with fresh dill, baked until golden and crispy. For more ideas, see our Vegetarian Enchiladas.
100% meatless, make ahead, and perfect for holidays, parties, or a Friday night snack. Let’s make it together.
Ingredients
Spinach Feta Pinwheels
- 2 sheets puff pastry, thawed
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 8 oz feta cheese, crumbled from a block
- 1/2 cup whole milk ricotta
- 2 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 1 tsp lemon zest
- 1 large egg, beaten for egg wash
- 1 tsp sesame seeds, optional for topping
- salt and pepper, to taste
How to Make Spinach Feta Pinwheels
- **Mix.** Stir spinach, feta, ricotta, garlic, dill, lemon zest, salt, and pepper in a bowl.
- **Roll.** Unfold each puff pastry sheet on a lightly floured surface. Spread half the filling evenly over each sheet. Roll tightly into a log.
- **Chill.** Wrap logs in plastic. Chill 20 minutes to firm up for clean slicing.
- **Slice.** Heat oven to 400F. Line 2 sheet pans with parchment. Slice each log into 12 rounds. Arrange on pans with 1 inch spacing.
- **Brush.** Brush tops with beaten egg. Sprinkle with sesame seeds.
- **Bake.** Bake 18 to 20 minutes until puffed and deeply golden. Serve warm.
Why This Recipe Works
Squeezing the thawed frozen spinach bone dry in a kitchen towel is the step most people rush. Wet spinach makes soggy pastry that never crisps. Squeezing out the water concentrates the flavor and ensures flaky bakery quality pastry.
Crumbling block feta (not pre crumbled) delivers the right creamy texture and briny flavor. Pre crumbled feta is often coated in cellulose anti caking powder that makes it taste dry and chalky. A block feta crumbled by hand melts into creamy pockets inside the pastry.
Brushing the outside with egg wash before baking creates that bakery gold shine that makes these pinwheels look professional. It is a 5 second step that separates home baking from pastry case baking. Skipping the wash gives you pale, sad looking pinwheels. For more ideas, see our Vegetarian Stuffed Shells.
Tips
- Squeeze spinach bone dry. Wet spinach ruins the pastry.
- Vegan swap: use vegan feta plus flax egg wash for fully vegan pinwheels.
- Store cooked pinwheels in the fridge for up to 3 days.
- Reheat in a 375F oven for 5 minutes to re crisp. Microwave makes them soggy.
- Use block feta and crumble by hand. Pre crumbled is powdery.
- Chill rolled pastry 20 minutes before slicing for clean cuts.
Variations
- Add pine nuts or walnuts to the filling for crunch.
- Swap spinach for kale or chard.
- Add sun dried tomatoes for a Mediterranean twist.
- Use phyllo dough instead of puff pastry for spanakopita style.
- Make it vegan with vegan feta and vegan egg wash.
- Serve with tzatziki or marinara for dipping.
Looking for more vegetarian ideas? Try our Vegetarian Chili or Vegetarian Breakfast Casserole next.
Common Mistakes to Avoid
- Wet spinach: Squeeze bone dry in a kitchen towel. Wet spinach makes soggy pinwheels.
- No chill: Chill rolled pastry 20 minutes. Room temp pastry does not slice cleanly.
- Skipping egg wash: Brush with egg wash for bakery gold. Without it pinwheels look pale.
- Under baked: Bake until deeply golden. Pale pinwheels are doughy inside.
Spinach Feta Pinwheels
Ingredients
Method
- **Mix.** Stir spinach, feta, ricotta, garlic, dill, lemon zest, salt, and pepper in a bowl.
- **Roll.** Unfold each puff pastry sheet on a lightly floured surface. Spread half the filling evenly over each sheet. Roll tightly into a log.
- **Chill.** Wrap logs in plastic. Chill 20 minutes to firm up for clean slicing.
- **Slice.** Heat oven to 400F. Line 2 sheet pans with parchment. Slice each log into 12 rounds. Arrange on pans with 1 inch spacing.
- **Brush.** Brush tops with beaten egg. Sprinkle with sesame seeds.
- **Bake.** Bake 18 to 20 minutes until puffed and deeply golden. Serve warm.
Notes
Sources: USDA FoodData Central for nutrition data and Academy of Nutrition and Dietetics vegetarian guide.
