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Spinach and Feta Pinwheels Recipe
Ash Tyrrell

Spinach and Feta Pinwheels Recipe

I recently made these spinach and feta pinwheels, and honestly, I couldn’t stop eating them straight from the tray. The crispy golden layers paired with that creamy, tangy filling felt like something from a café. I love how simple they are, yet they look so impressive when served.
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Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • puff pastry 1 sheet, thawed – Use high-quality all-butter pastry for the best flaky texture.
  • fresh spinach 2 cups, finely chopped – Fresh works better than frozen for less moisture.
  • feta cheese 1 cup, crumbled – Go for block feta and crumble it yourself for better flavor.
  • cream cheese ½ cup, softened – Helps bind the filling and adds a creamy richness.
  • garlic 2 cloves, minced – Fresh garlic gives a stronger, more aromatic taste.
  • olive oil 1 tablespoon – For sautéing and enhancing flavor.
  • salt ¼ teaspoon – Adjust depending on feta’s saltiness.
  • black pepper ¼ teaspoon – Adds a mild heat.
  • egg 1, beaten – For brushing and achieving a golden crust.

Method
 

  1. I start by heating olive oil in a pan and sautéing garlic until fragrant. Then I add spinach and cook until wilted and moisture evaporates. After cooling, I mix it with feta, cream cheese, salt, and pepper until smooth.
  2. I roll out the puff pastry slightly to even it out. Then I spread the spinach mixture evenly across the surface, making sure to cover all edges. This helps each bite stay flavorful and balanced.
  3. Next, I tightly roll the pastry into a log, keeping it firm so it holds shape. Using a sharp knife, I slice it into even rounds. I try to keep each piece about 1 inch thick for the perfect size.
  4. I place the pinwheels on a lined baking tray and brush them with egg wash. Then I bake them in a preheated oven at 200°C (400°F) until golden brown and puffed. The aroma at this stage is simply irresistible.

Notes

  • I always squeeze out excess moisture from spinach to avoid soggy pastry.
  • I chill the rolled log for 10 minutes before slicing—it makes cleaner cuts.
  • I don’t overload the filling, or it may spill during baking.
  • I use parchment paper to keep the bottoms crisp and not greasy.
  • I prefer serving them fresh out of the oven for the best texture.