Spinach Feta Puff Pinwheels (Printable View)

Flaky golden puff pastry with creamy feta, fresh spinach, and aromatic herbs for a savory snack.

# Ingredient List:

→ Dough

01 - 1 sheet ready-rolled puff pastry (about 8.8 oz), thawed if frozen

→ Filling

02 - 5.3 oz fresh spinach, washed and chopped (or 3.5 oz frozen spinach, thawed and squeezed dry)
03 - 4.2 oz feta cheese, crumbled
04 - 1.8 oz cream cheese, softened
05 - 1 small garlic clove, minced
06 - 1 egg, beaten (divided: ½ for filling, ½ for brushing)
07 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
08 - ½ tsp ground black pepper
09 - ¼ tsp salt (optional, depending on feta saltiness)

# How to Make It:

01 - Preheat oven to 400°F. Line baking tray with parchment paper.
02 - Combine spinach, feta cheese, cream cheese, garlic, half beaten egg, dill, black pepper, and salt in bowl. Mix thoroughly until evenly blended.
03 - Unroll puff pastry sheet on lightly floured surface. Spread spinach and feta filling evenly over pastry, leaving ½-inch border along one long edge.
04 - Starting from opposite long edge, tightly roll pastry into log. Seal edge with small amount of water.
05 - Using sharp knife, slice log into ¾-inch thick pinwheels (approximately 20 pieces). Place flat, cut side up, on prepared baking tray.
06 - Brush tops of pinwheels with remaining beaten egg.
07 - Bake for 18-20 minutes until puffed and golden brown.
08 - Let cool slightly before serving warm or at room temperature.

# Expert Suggestions:

01 -
  • The golden flaky pastry against cool creamy filling creates that perfect temperature contrast everyone reaches for first at parties
  • They reheat beautifully so you can prep ahead and still serve something that tastes freshly made
  • The spinach to feta ratio hits that sweet spot where neither ingredient overpowers the other
02 -
  • Thawed puff pastry can get sticky and hard to work with if it warms up too much, so keep it chilled until the moment you're ready to fill
  • Squeezing every last drop of water from thawed frozen spinach is non negotiable unless you want soggy pastry that never gets properly crisp
03 -
  • Use the sharpest knife you have and clean it between cuts for the prettiest pinwheels that hold their shape perfectly
  • Let the pinwheels rest on the baking sheet for about 5 minutes after baking so the filling sets slightly and doesn't ooze out when you bite in

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