Spinach Snack Recipes: Crisp Feta Pinwheels

These spinach-feta puff pastry pinwheels are savory, bite-size snacks made with wilted spinach, tangy cheese, and flaky pastry. They bake up crisp around a soft, flavorful center, making them handy for a party platter, an afternoon snack, or a light lunch alongside soup.

Ingredients

1 package (17.3 oz / 490 g) frozen puff pastry, usually 2 sheets, thawed according to package directions
5 oz (140 g; about 4 packed cups) fresh baby spinach, roughly chopped
1 tsp (5 ml) olive oil
4 oz (113 g; ½ cup) cream cheese, softened
¾ cup (110 g) crumbled feta cheese
¼ cup (25 g) finely sliced scallions, white and green parts
1 small garlic clove (3 g), finely grated or minced
1 tsp (2 g) finely grated lemon zest
1 tbsp (3 g) chopped fresh dill, or 1 tsp (1 g) dried dill
¼ tsp (0.5 g) freshly ground black pepper
⅛ tsp (0.7 g) fine salt, or less to taste
1 tbsp (8 g) all-purpose flour, for lightly dusting the work surface

Instructions

Thaw the pastry. Let the two pastry sheets thaw until pliable but still cool, following the package directions; many brands take about 40 minutes at room temperature. Keep them covered so the surface does not dry out. If the pastry becomes soft or sticky, return it to the refrigerator for a few minutes before rolling.
Heat the oven and prepare the pans. Set a rack in the middle of the oven and heat it to 425°F (220°C). Line two baking sheets with parchment. The high heat helps the pastry puff and brown; using two pans also gives the pinwheels room for hot air to circulate.
Wilt and dry the spinach. Warm the olive oil in a skillet over medium heat. Add the chopped spinach and cook, stirring, for about 4 minutes, until fully wilted and the excess moisture in the pan has evaporated. Transfer it to a plate and spread it out to cool for 5 minutes. Once cool enough to handle, squeeze out any remaining liquid with clean hands or a clean kitchen towel, then chop it finely. Removing moisture is important: wet spinach can make the pastry soggy and cause the filling to leak.
Mix the filling. In a medium bowl, stir the softened cream cheese until smooth. Fold in the feta, scallions, garlic, lemon zest, dill, pepper, and salt. Add the cooled, squeezed spinach and mix until it is evenly distributed. Taste a small amount before adding more salt because feta varies in saltiness. The filling should be thick enough to spread without running.
Fill the pastry. Dust the work surface lightly with flour. Unfold one pastry sheet and roll it gently into an even square about 10 inches (25 cm) wide, or to roughly its original size if the sheet is already close. Spread half the filling in a thin, even layer, leaving a ½-inch (1 cm) border along one edge. Roll the pastry up snugly from the opposite edge toward the bare border, then press the seam closed. Repeat with the second sheet and the remaining filling. A thin filling layer makes neater spirals and helps the centers cook through.
Chill and slice. Place both rolls seam-side down on a plate or tray and refrigerate for 15 minutes, just until firm enough to slice cleanly. Trim ragged ends if needed, then use a sharp serrated knife to cut each roll into 12 rounds about ¾ inch (2 cm) thick. Wipe the knife between cuts if filling sticks to it. Arrange the rounds cut-side up on the prepared pans, leaving about 1½ inches (4 cm) between them.
Bake until golden. Bake for about 20 minutes, switching the pans’ positions halfway through if they are on separate racks. The pinwheels are ready when the pastry is puffed and deep golden at the edges and the centers look set, not doughy. Ovens and pastry brands vary, so check a minute or two early if your rounds are thin. Let them sit on the pans for 5 minutes before moving them to a rack; the filling is very hot straight from the oven.
Serve warm or at room temperature. These are at their flakiest soon after baking, but they are also enjoyable once cooled. If making them for guests, transfer them to a serving plate after the brief cooling period so steam does not collect beneath the pastries.

Tips

Get the spinach as dry as possible. Wilted leaves hold more water than they look like they do. After squeezing, loosen the spinach with your fingers before mixing it into the cheese so it does not stay in one dense clump. If the skillet still has liquid after cooking, drain the spinach before cooling it.
Keep the pastry cool, not frozen. It should bend without cracking but should not feel greasy or floppy. Warm pastry is difficult to slice and may not puff into distinct layers. Work with one sheet at a time and put the other back in the refrigerator while you fill the first.
Use the salt sparingly. Feta and some puff pastry brands are already salty. Start with the small amount listed, taste the filling, and add only a little more if needed. A squeeze of lemon juice can brighten the filling if it tastes rich, but do not add much liquid or it may loosen the mixture.
Make tidy slices with a sharp knife. Press down rather than sawing hard, which can squash the spiral. If the roll softens while you work, chill it for another 5 minutes. A little filling at the cut edges is normal; place those pieces cut-side up and they will still bake well.

Serving Suggestions

Serve the pinwheels warm as a finger-food snack, arranging them in a single layer so their flaky edges stay crisp. They pair well with a simple yogurt dip, lemony sour cream, or a bowl of tomato soup. For a snack spread, add sliced cucumbers, olives, fresh fruit, and a few plain crackers; the cool, fresh sides balance the salty feta and buttery pastry without competing with the spinach.

For a casual lunch, serve three or four pinwheels per person with a green salad dressed in a sharp vinaigrette. If you are bringing them to a gathering, bake them shortly before leaving or rewarm them at the destination if an oven is available. They are easy to pick up once slightly cooled, but a small plate or napkin is useful because flakes may fall from the pastry. Set out a dip separately rather than spooning it over the spirals, which can soften their crisp layers.

Variations

Use frozen spinach. Substitute 5 oz (140 g) thawed frozen chopped spinach for the fresh leaves. Thaw it completely and squeeze it very dry before adding it to the filling; frozen spinach is more compact and can release a surprising amount of water. You can skip the skillet step, which also removes the fresh-spinach cooking time.
Change the herbs. Replace the dill with 1 tbsp (3 g) chopped parsley or 1 tsp (1 g) dried oregano. Parsley gives a fresh, mild flavor, while oregano makes the filling more aromatic. Use a smaller amount of dried herbs than fresh because their flavor is concentrated.
Try another cheese combination. Replace up to half the feta with finely grated Parmesan or shredded mozzarella. Parmesan makes the filling saltier and more savory; mozzarella is milder and melts stretchier. Keep the total cheese amount close to the recipe so the filling does not become too loose.
Add a little heat or crunch. Stir in ⅛ tsp (0.3 g) red pepper flakes for gentle heat, or add 2 tbsp (15 g) finely chopped toasted walnuts for crunch. Chop the nuts small so the rolls stay easy to slice. Avoid adding juicy vegetables such as fresh tomato unless they are cooked down and drained first.

Storage and Reheating

Let baked pinwheels cool briefly, then refrigerate them within 2 hours of baking in a covered container. They keep for 3 to 4 days in the refrigerator. For the best texture, place parchment between layers or store them in a single layer if space allows. The pastry will soften in storage, but reheating can bring back some of its crispness.

Reheat leftovers on a baking sheet in a 350°F (175°C) oven for about 6 to 9 minutes, until hot throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); use a food thermometer to check the center of a thicker piece if needed. A microwave will warm them faster, usually in short bursts, but it makes puff pastry softer. To freeze, arrange fully cooled pinwheels in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months for best quality. Reheat from frozen in a 350°F (175°C) oven until hot in the center. Do not leave the filled pastries at room temperature for more than 2 hours.

Frequently Asked Questions

Can I assemble the spinach pinwheels ahead of time?
Yes. Assemble the rolls, wrap them tightly, and refrigerate for up to 24 hours before slicing and baking. If the rolls are very firm, let them sit on the counter for 5 to 10 minutes so a knife can cut through without crushing the pastry. For the best rise, bake them while the pastry is still cool.

Why did my pinwheels turn out soggy?
The most common cause is moisture in the spinach or a filling layer that is too thick. Cook fresh spinach until its pan liquid evaporates, squeeze it after cooling, and spread the filling thinly. Also check that the oven is fully heated before the pastries go in; an underheated oven can melt the pastry fat before the layers have a chance to puff.

Can I use a different kind of pastry?
Puff pastry gives these snacks their light, layered texture. Phyllo is not a direct one-for-one substitute because it is much thinner and needs to be layered and brushed with fat. If using phyllo, choose a recipe designed for it rather than rolling this filling into a single sheet. Refrigerated crescent dough can be used for a softer, breadier result, though the pinwheels will not be as flaky.

Can I make these without cream cheese?
You can replace it with an equal amount of thick ricotta, drained Greek-style yogurt, or soft goat cheese. Ricotta has a milder flavor and should be drained if watery; yogurt adds tang but can loosen the filling; goat cheese makes the spirals more pronounced and tangy. Whatever you choose, aim for a thick, spreadable mixture rather than a wet one.

How do I know the pastry is cooked in the middle?
The outside should be puffed and golden, and the exposed spiral should look dry and set rather than pale and gummy. If the tops brown before the centers seem cooked, lower the oven to 400°F (200°C) and bake for a few more minutes. Slice rounds evenly so they finish at the same time, and avoid making them much thicker than ¾ inch (2 cm).

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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