Spinach and Feta Pinwheels

Spinach and feta pinwheels are a quick and easy handheld version of a Greek classic. If you like spanakopita, you’ll appreciate the flaky, golden puff pastry rolled around around a filling of tangy feta, sauteed onion, garlic, spinach and oregano that can be prepared on the stovetop.

There’s no fussing with delicate layers of phyllo dough required, and the pinwheel shapes are ideal for after-school snacking or for bringing to parties and potlucks. With a swirl of savory filling in each bite, these spanakopita rolls are sure to be a crowd-pleasing appetizer.

Ingredients for Spinach and Feta Pinwheels

• Aromatics: Onion and garlic bring savory depth and a hint of sweetness to the spinach filling. Chop them small to ensure even distribution and make the pinwheels easier to roll.
• Herbs: This recipe calls for dried oregano, but feel free to include parsley, dill, basil or mint for a more complex Mediterranean flavor. A spice blend, like Italian or Greek seasoning, is a convenient swap.
• Spinach: Chopped frozen spinach is a convenient shortcut that saves you from chopping a bunch of fresh spinach. Just make sure it’s completely thawed and squeezed dry before it hits the pan to prevent excess moisture from making your pastry soggy.
• Feta cheese: Creamy, tangy and a little salty, feta cheese gives the filling its signature flavor. You can use packaged crumbled feta, but crumbling a block yourself will deliver better texture and flavor.
• Eggs: A couple of beaten eggs add richness and bind the filling inside the pastry as it bakes.
• Puff pastry: Although you can make puff pastry from scratch, frozen dough keeps things simple without sacrificing flakiness. Thaw it according to the package directions and keep the dough chilled before assembling the pinwheels.

Directions

Step 1: Saute the aromatics and spinach

In a small skillet, saute the onion in oil until it’s tender. Add the oregano and garlic, and cook them for one minute longer.

Add the thawed, drained spinach, and cook the mixture for three minutes longer or until all of the liquid is evaporated. Transfer the spinach mixture to a large bowl and let it cool.

Step 2: Finish the spinach filling

Add the feta cheese and eggs to the cooled spinach mixture. Mix them well.

Editor’s Tip: It might be tempting to speed things up, but don’t add the feta and eggs to the spinach mixture while it’s still hot. The heat will melt the cheese and scramble the eggs, resulting in a lumpy filling.

Step 3: Prep the puff pastry

Unfold the thawed puff pastry. Spread each sheet with half of the spinach mixture to within 1/2 inch of the edges.

Editor’s Tip: When working with puff pastry, lightly flouring your work surface can make the dough easier to roll and prevent sticking.

Step 4: Roll and slice the pinwheels

Roll the two pastry sheets up jelly-roll style.

Cut each roll into twelve 3/4-inch slices.

Arrange the pinwheels, cut side down, on greased baking sheets.

Editor’s Tip: Line your baking sheets with parchment paper to ensure the pinwheels release cleanly.

Step 5: Bake the pinwheels

Bake the spinach and feta pinwheels at 400°F for 18 to 22 minutes or until they’re golden brown. Serve them warm.

Recipe Variations

• Switch up the cheese: Tangy feta is traditional in spanakopita filling, but you can swap shredded mozzarella or cheddar to give them a milder, more kid-friendly flavor. For an extra-crispy exterior, sprinkle the tops of the pinwheels with grated Parmesan before baking them.
• Bring the heat: Stir a pinch of crushed red pepper flakes or cayenne pepper into the filling for a spicy kick.
• Include other veggies: Add a few sun-dried tomatoes or roasted red peppers to the filling for extra color and flavor. Just be sure to chop them finely for even distribution.
• Add meat: Try cooked, crumbled bacon or finely diced ham in the filling for smoky depth and a touch of saltiness that pairs well with the feta and spinach.

How to Store Spinach and Feta Pinwheels

Let the pinwheels cool completely, then transfer them to an airtight container. Store them in the refrigerator for up to four days. To reheat spinach and feta pinwheels, bake them in a 350° oven for about 10 minutes until they’re warmed through.

Can you freeze spanakopita rolls?

Yes, you can freeze these spanakopita pinwheels to enjoy anytime you need a warm, savory snack. Bake them as directed, then let them cool completely. Freeze the pinwheels on a baking sheet for a few hours or until they’re firm, then transfer them to a freezer-safe resealable bag or container and store them in the freezer for up to two months. Reheat them from frozen in a 350° oven for 15 to 20 minutes or until they’re heated through.

Can you make spinach and feta pinwheels ahead of time?

Yes, spinach and feta pinwheels are a great make-ahead option! You can assemble them and keep them chilled, then bake them fresh for a dinner party or gathering. After rolling and slicing the pinwheels, place them on a parchment-lined baking sheet and cover them tightly with storage wrap. Refrigerate the unbaked pinwheels for up to 24 hours before baking them.

Spinach and Feta Pinwheel Tips

Can you use a different dough in place of puff pastry?

Yes, you can experiment with a different dough instead of puff pastry. Crescent roll dough is the next best option for puff pastry; it’s convenient, easy to work with and doesn’t require thawing. It’ll result in softer, more bread-like pinwheels, but it still delivers a buttery taste, and is an especially great option if you love crescent rolls.

Although phyllo dough is the traditional choice for authentic spanakopita, we don’t recommend using it for these spinach and feta pinwheels. It’s much thinner and more delicate than puff pastry, which makes it tricky to work with. Phyllo tends to dry out and tear easily, so it won’t hold up well to filling, rolling and slicing.

How do you prevent soggy pinwheels?

To prevent soggy pinwheels, fully thaw the frozen spinach and squeeze out as much moisture as possible. Wrap the thawed spinach in a clean kitchen towel or layers of paper towels, twist the ends to form a bundle and squeeze it over the sink until no more liquid comes out. Saute the spinach to cook off any remaining moisture, and let the filling cool before spreading it on the pastry to keep steam from softening the dough.

Can I serve spinach and feta pinwheels at room temperature?

You can serve spinach and feta pinwheels at room temperature, but they’re best when warm and crisp. If you make them ahead, reheat them in the oven to restore crispness and that fresh-from-the-oven texture. If you’re bringing these easy party appetizers to a potluck, wrap the freshly baked pinwheels in foil and tuck them into an insulated carrier to help keep them warm.