Can frozen spinach be used in the filling?

Yes, frozen spinach works well. Thaw it fully and drain excess moisture before mixing with the cheeses to avoid soggy pastry.

How can I add extra crunch to the pinwheels?

Sprinkle sesame seeds or nigella seeds on top of the spirals before baking for added texture and flavor.

Baby kale or Swiss chard can be used as substitutes, offering different textures and flavors but similar leafy green freshness.

Serve warm or at room temperature, optionally accompanied by a yogurt-herb dip to complement the savory filling.

Yes, you can assemble and freeze unbaked pinwheels. When ready, bake them straight from frozen, adding 5 minutes to the baking time.

Flaky puff pastry spirals filled with creamy spinach and tangy feta cheese, perfect as an appetizer or snack.

I often prepare these pinwheels for family gatherings and everyone loves the flaky texture combined with the flavorful filling.

Dough: 1 sheet (about 250 g) puff pastry, thawed if frozen
Filling: 150 g fresh spinach, washed and chopped (or 100 g frozen spinach, thawed and well-drained)
Filling: 120 g feta cheese, crumbled
Filling: 50 g cream cheese, softened
Filling: 1 small garlic clove, minced
Filling: 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Filling: 1 egg, beaten (for binding and brushing)
Filling: ½ teaspoon ground black pepper
Filling: ¼ teaspoon ground nutmeg (optional)
Filling: 1 tablespoon olive oil

Step 1:: Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 2:: Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add spinach and sauté until wilted (2–3 minutes for fresh, 1 minute for thawed frozen). Remove from heat and let cool slightly.
Step 3:: In a bowl, mix sautéed spinach, feta cheese, cream cheese, dill, black pepper, nutmeg (if using), and half of the beaten egg.
Step 4:: Unroll the puff pastry sheet onto a lightly floured surface. Spread the spinach-feta mixture evenly over the pastry, leaving a 1 cm border along one long edge.
Step 5:: Roll up the pastry tightly from the opposite long edge, sealing the seam with a little water.
Step 6:: Slice the roll into 16 even pieces. Place spirals, cut side up, onto the prepared baking sheet.
Step 7:: Brush the tops with the remaining beaten egg.
Step 8:: Bake for 18–20 minutes, or until golden and puffed.
Step 9:: Allow to cool slightly before serving warm or at room temperature.

These pinwheels always bring the family together around the table during holidays and celebrations.

Substitute baby kale or Swiss chard for spinach if desired. Serve with a yogurt-herb dip for added freshness.

Skillet, Mixing bowl, Baking sheet, Parchment paper, Knife, Pastry brush

Contains wheat (gluten), eggs, and milk (dairy/feta/cream cheese). Double-check pastry ingredients if concerned about allergens.

With these tips, your pinwheels will be irresistibly flaky and flavorful every time.

→ Can frozen spinach be used in the filling?: Yes, frozen spinach works well. Thaw it fully and drain excess moisture before mixing with the cheeses to avoid soggy pastry.
→ How can I add extra crunch to the pinwheels?: Sprinkle sesame seeds or nigella seeds on top of the spirals before baking for added texture and flavor.
→ Are there suitable alternatives to spinach for the filling?: Baby kale or Swiss chard can be used as substitutes, offering different textures and flavors but similar leafy green freshness.
→ What is the best way to serve these pinwheels?: Serve warm or at room temperature, optionally accompanied by a yogurt-herb dip to complement the savory filling.
→ Can these pinwheels be prepared ahead of time?: Yes, you can assemble and freeze unbaked pinwheels. When ready, bake them straight from frozen, adding 5 minutes to the baking time.