Ingredients
Scale
- 1 sheet frozen puff pastry, thawed according to package directions
- 5 oz fresh baby spinach (about 5 cups packed)
- 4 oz feta cheese, crumbled (about 1 cup)
- 4 oz cream cheese, softened to room temperature
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, finely chopped (or 1 tablespoon fresh parsley)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 1 egg, beaten (for egg wash)
- 1 tablespoon water (for egg wash)
- Optional: pinch of red pepper flakes for heat
Instructions
- Prepare the Spinach – Heat a large skillet over medium heat. Add the fresh spinach in batches, stirring frequently until completely wilted, about 3-4 minutes. Transfer the cooked spinach to a clean kitchen towel or several layers of paper towels. Let cool for 2 minutes, then squeeze firmly to remove as much liquid as possible. This step is crucial for preventing soggy pastry. Chop the squeezed spinach finely and set aside.
- Make the Filling – In a medium mixing bowl, combine the softened cream cheese, crumbled feta, minced garlic, chopped dill, salt, pepper, and nutmeg. Mix with a fork or spoon until well combined and relatively smooth—some small feta chunks are fine. Fold in the chopped, drained spinach until evenly distributed throughout the filling.
- Prepare the Puff Pastry – Lightly flour your work surface. Unfold the thawed puff pastry sheet and place it on the floured surface. If there are any cracks or seams, gently roll with a rolling pin to seal them and create a smooth surface. You want a rectangle roughly 10×12 inches.
- Spread the Filling – Using an offset spatula or the back of a spoon, spread the spinach-feta mixture evenly over the entire surface of the puff pastry, leaving a ½-inch border along one of the long edges. This clean border helps seal the roll. Make sure the filling layer is even for consistent spirals.
- Roll the Pastry – Starting from the long edge opposite the clean border, tightly roll the pastry into a log, rolling away from you. The tighter you roll, the prettier your spirals will be. When you reach the clean edge, lightly brush it with water, then press to seal the log closed. Position the log seam-side down.
- Chill the Log – Wrap the rolled log tightly in plastic wrap or parchment paper. Refrigerate for at least 30 minutes and up to 24 hours. This chilling step is important—it firms up the butter in the pastry and the filling, making the log much easier to slice cleanly without squishing. You can also freeze at this stage for later use.
- Preheat and Prepare – When ready to bake, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. In a small bowl, whisk together the egg and 1 tablespoon of water to create your egg wash.
- Slice the Pinwheels – Remove the chilled log from the refrigerator and unwrap. Using a sharp chef’s knife, trim off the very ends of the log (baker’s snack!), then slice the log into rounds approximately ½ inch thick. You should get 20-24 pinwheels depending on thickness. Wipe your knife clean between slices for the cleanest cuts.
- Arrange and Brush – Place the pinwheel slices on your prepared baking sheet, leaving about 1 inch of space between each one as they’ll puff during baking. Brush the top of each pinwheel generously with the egg wash—this creates that beautiful golden color.
- Bake – Bake in the preheated oven for 18-22 minutes, rotating the pan halfway through for even browning. The pinwheels are done when they’re puffed, golden brown, and crispy. The pastry should be fully cooked with no raw-looking doughy areas.
- Cool and Serve – Transfer the pinwheels to a wire cooling rack and let them cool for at least 5 minutes before serving. They’re delicious warm, at room temperature, or even cold. The cooling period allows the steam to escape and the pastry to maintain its crispiness.
Notes
- For cleanest slices, make sure the log is well-chilled before cutting
- If the pastry gets too warm while working with it, refrigerate for 10 minutes
- Pinwheels can be assembled up to 24 hours ahead and refrigerated unbaked
- Raw pinwheel slices can be frozen on a baking sheet, then transferred to freezer bags; bake from frozen, adding 3-5 minutes to baking time
- Don’t skip squeezing the spinach dry—excess moisture is the main cause of soggy pinwheels
- Leftover pinwheels can be stored in an airtight container in the refrigerator for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pinwheel (based on 22 pinwheels total)
- Calories: 85
- Sugar: 0g
- Sodium: 125mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg