Save These puff pastry pinwheels combine flaky layers with a rich filling of fresh spinach, creamy feta, and aromatic herbs. The spinach is mixed with cream cheese, garlic, and dill to create a moist, flavorful center. Rolled into a log and sliced into pinwheels, they bake to a golden, crisp perfection. Perfect served warm or at room temperature, these Mediterranean-inspired bites are great for gatherings or quick snacks, offering a savory and satisfying treat with minimal fuss.
The smell of dill always takes me back to my friend Maria's tiny kitchen in Athens, where we'd crowd around her worn wooden table, sharing stories and whatever she'd pulled from the oven. These pinwheels were her go-to when unexpected guests dropped by, which happened often in that warm, welcoming neighborhood. I've made them countless times since returning home, and they never fail to spark conversation at my own gatherings.
Last summer, I made these for my daughter's graduation party, setting them out on a platter beside some olives and hummus. Within ten minutes, the plate was empty, and three different guests had cornered me for the recipe. Now they're my secret weapon for any occasion where I need something impressive but manageable.
Ingredients
- Puff pastry sheet: Store-bought works beautifully here, but keep it cold until the moment you're ready to use it or it becomes frustrating to work with
- Fresh spinach: If using frozen, squeeze out every drop of water or your pinwheels will be soggy instead of perfectly crisp
- Feta cheese: A creamy Greek feta makes all the difference, though any crumbled feta will work in a pinch
- Cream cheese: This binds everything together and adds that velvety texture that makes the filling feel luxurious
- Fresh dill: The bright, grassy flavor of fresh dill is irreplaceable here, though dried will work if that's what you have
- Egg: One egg does double duty, half in the filling for richness and half brushed on top for that gorgeous golden shine
Instructions
- Preheat and prepare:
- Get your oven to 200°C (400°F) and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless.
- Mix the filling:
- Combine the spinach, crumbled feta, softened cream cheese, garlic, half the beaten egg, dill, pepper, and salt until everything is evenly distributed.
- Prepare the pastry:
- Unroll your puff pastry on a lightly floured surface and spread the filling across it, leaving that 1 cm border along one long edge so you can seal it properly.
- Roll and seal:
- Starting from the edge opposite your border, roll the pastry into a tight log and press the seam closed with a little water to help it stick.
- Slice into pinwheels:
- Cut the log into 2 cm thick slices and place them cut side up on your prepared baking sheet, giving them room to puff up beautifully.
- Add the golden finish:
- Brush each pinwheel with the remaining beaten egg, then slide them into the oven until they're puffed and golden brown.
Save My aunt Sarah discovered these at my house last Christmas and immediately declared them her new holiday tradition. Now she makes them every Christmas Eve, and they've become as anticipated as the cookies we've been baking for decades.
Make Ahead Magic
You can assemble these pinwheels the night before and keep them covered in the fridge. When you're ready to bake, just pop them straight in—the cold oven won't hurt them a bit.
Serving Suggestions
These are perfect on their own, but a bowl of tzatziki or a simple yogurt dip takes them to another level. I've also served them alongside soup for a light lunch that feels special but isn't heavy.
Flavor Variations
Sometimes I add a pinch of nutmeg to the filling, which adds a warm, subtle depth that people notice but can't quite identify. You can also swap baby kale or chard for the spinach if that's what you have on hand.
- Try adding sun-dried tomatoes to the filling for a deeper, umami flavor
- A sprinkle of pine nuts on top before baking adds wonderful crunch
- These freeze beautifully after baking and reheat in just a few minutes
Save There's something deeply satisfying about pulling a tray of these golden spirals from the oven, watching guests' eyes light up as they reach for one. They're simple enough for a Tuesday snack but elegant enough for the most special occasions.
Recipe Questions & Answers
- → Can frozen spinach be used instead of fresh?
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Yes, frozen spinach works well if thoroughly thawed and excess moisture squeezed out to avoid soggy pastry.
- → What type of cheese pairs best with spinach here?
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Feta cheese provides a tangy, creamy contrast that complements spinach beautifully in these pinwheels.
- → How do I keep the pastry crisp when baking?
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Ensure the filling isn’t too wet and chill the rolled pinwheels before baking to maintain crispness.
- → Can I prepare these pinwheels ahead of time?
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Yes, you can assemble and refrigerate them, then bake fresh when needed for optimal texture.
- → Are there good alternatives to dill in the filling?
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Fresh parsley or oregano can be used to provide a different but still complementary herbal flavor.
- → What dips complement these pinwheels?
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Tzatziki or a light yogurt-based dip enhances the savory flavors and adds refreshing creaminess.
