Spinach and Feta Pinwheels

There’s something deeply nostalgic about the smell of pastry baking in the oven. I remember the first time I tried making a savory pastry from scratch. I had no idea what I was doing, but I knew I loved spinach and feta—two ingredients that reminded me of my grandmother’s homemade spanakopita. That trial run ended in a slightly misshapen but delicious pinwheel. Ever since, I’ve been hooked on the idea of combining comforting ingredients with easy techniques.

These spinach and feta pinwheels are my go-to when I need a quick and healthy meal that’s foolproof, flexible, and full of flavor. Whether you’re a total kitchen newbie or just looking for an easy sheet pan dinner, this lemon herb chicken alternative is vegetarian, snackable, and perfect for every occasion.

Why This Recipe is Special

This isn’t just a recipe—it’s a simplified take on the classic Greek spanakopita that trades phyllo dough for puff pastry and a stovetop for a single sheet pan. What makes these spinach and feta pinwheels stand out is their ability to be both impressively elegant and incredibly approachable. With minimal prep and just a few ingredients, you get golden, flaky rolls packed with creamy, tangy, herby goodness. Plus, they’re easy to customize for different dietary needs or flavor preferences.

Ingredients and Preparation

Spinach: The base of the filling, spinach adds earthiness, nutrition, and vibrant green color. Fresh or frozen both work—just be sure it’s dry to avoid sogginess.

Feta Cheese: Brings a tangy, salty punch and creamy texture. Look for authentic Greek feta, or swap for goat cheese for a milder flavor.

Parmesan Cheese: Adds a savory depth and subtle nuttiness. Pecorino Romano or nutritional yeast can substitute for dairy-free needs.

Spring Onions: These give a gentle oniony flavor and a little crunch. Red onions or chives work in a pinch.

Puff Pastry: The buttery, flaky wrapping that holds everything together. Use gluten-free puff pastry to keep it celiac-friendly.

Egg: Used as an egg wash to create a golden, glossy finish. You can skip it or use plant-based milk for a vegan option.

Salt and Pepper: Essential for balancing and enhancing all the other flavors.

Optional Yoghurt Dip: Greek yogurt, lemon zest, garlic, olive oil, salt, and pepper combine to make a refreshing, creamy side. Use plant-based yogurt if needed.

Step-by-Step Instructions

Step 1: Start by preheating your oven to 210°C (fan forced) and lining two baking trays with parchment paper. In a large mixing bowl, combine finely chopped, well-dried spinach with crumbled feta, grated parmesan, sliced spring onions, and a pinch of salt and pepper. Mix until the mixture becomes a thick, spreadable paste.

Step 2: Lay out your puff pastry on a flat surface. Spread the spinach and feta mixture evenly across the sheet, leaving a 1-inch border at the top so it can seal when rolled. Roll the pastry tightly into a log, then gently press along the seam to seal.

Step 3: Using a sharp knife, cut the log into slices about 2 cm thick. Arrange the pinwheels on the prepared baking trays, leaving space between each one. Brush the tops lightly with the beaten egg to promote even browning and a glossy finish.

Step 4: Bake the pinwheels for around 20 minutes or until they puff up and turn golden brown. While they bake, mix together the Greek yogurt, lemon zest, minced garlic, olive oil, salt, and pepper to create the optional dipping sauce. Allow the pinwheels to cool for 5–10 minutes before serving them warm with the dip on the side.

Beginner Tips and Notes

If your spinach mixture seems too watery, use paper towels or a cheesecloth to squeeze out excess moisture—this prevents soggy pastry. If the pinwheels brown too quickly, lower the oven temperature slightly and check again in five-minute increments.

For those short on time, prep the filling ahead and refrigerate it overnight. You can also use pre-rolled puff pastry to skip thawing or rolling.

Don’t have a pastry brush? Use the back of a spoon to apply the egg wash. If your knife is sticking while slicing the log, chill the rolled pastry for 10 minutes before cutting.

Serving Suggestions

These spinach and feta pinwheels are perfect as a light lunch, appetizer, or even a main course when paired with a fresh Greek salad. They also work wonderfully as part of a mezze platter with olives, hummus, and roasted red peppers.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 180°C for 5–7 minutes to restore their crispness. They freeze well too—just reheat straight from frozen at 200°C for 10–12 minutes.

Conclusion

If you’ve been craving quick and healthy meals that don’t compromise on flavor, this easy sheet pan dinner is your new best friend. These lemon herb chicken-alternative pinwheels are versatile, satisfying, and completely beginner-friendly. Whether you’re meal prepping, entertaining, or just trying to get dinner on the table fast, these spinach and feta pinwheels have got your back.

Give them a try and let me know how yours turned out in the comments—I’d love to hear your twist on this classic combo!

FAQ About Spinach and Feta Pinwheels

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