1. Can I use frozen spinach for this recipe?

Yes, frozen spinach works well—just make sure to thaw and squeeze out as much moisture as possible to prevent soggy pastry.

2. How do I keep the pinwheels from unrolling during baking?

Seal the edge of the pastry roll by gently pressing it closed and placing the pinwheel seam-side down on the baking tray for extra security.

Absolutely. You can assemble and refrigerate the roll up to 24 hours in advance, then slice and bake when ready. They also freeze well after baking.

These spinach and feta pinwheels are a quick and healthy sheet pan appetizer or light meal inspired by Greek spanakopita, perfect for beginners.

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Preheat the oven to 210°C fan-forced and line two baking trays with parchment paper.
In a bowl, mix the chopped, dry spinach with spring onions, feta, parmesan, salt, and pepper until a thick paste forms.
Place the puff pastry on a flat surface and spread the mixture evenly, leaving a small border at the top edge.
Roll the pastry tightly into a log and press to seal the edge.
Cut the log into 2cm slices and place them on the trays. Brush the tops with the whisked egg.
Bake for 20 minutes until golden and puffed. Meanwhile, mix all dip ingredients in a bowl.
Let the pinwheels cool for 5–10 minutes, then serve with the yoghurt dip.

Use paper towels or a cheesecloth to remove excess moisture from spinach to avoid soggy pastry.
For vegan versions, use dairy-free cheese and plant-based puff pastry.
To prep ahead, assemble the roll and refrigerate, then slice and bake later.
Reheat leftovers in the oven to restore crispness; they also freeze well.
If slicing is difficult, chill the rolled pastry for 10 minutes before cutting.