Spinach Feta Puff Pinwheels (Printable Version)

Golden puff pastry pinwheels filled with creamy feta and wilted spinach, ideal for snacks or parties.

# What You Need:

→ Dairy

01 - 5 oz feta cheese, crumbled
02 - 1.75 oz cream cheese, softened
03 - 1 egg, lightly beaten for egg wash

→ Vegetables

04 - 4.25 oz fresh spinach, washed and chopped or 3.5 oz frozen spinach, thawed and squeezed dry
05 - 2 spring onions, finely sliced
06 - 1 garlic clove, minced

→ Pantry

07 - 1 sheet approximately 9 oz ready-rolled puff pastry, thawed if frozen
08 - 1 tbsp olive oil
09 - 1/4 tsp ground nutmeg
10 - Salt and freshly ground black pepper to taste
11 - 1 tsp sesame seeds or nigella seeds optional for garnish

# How to Make It:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add spring onions and garlic; sauté for 1–2 minutes until fragrant.
03 - Add spinach and cook until wilted if using fresh or heated through if using frozen. Remove from heat and let cool for a few minutes.
04 - In a bowl, combine crumbled feta, cream cheese, cooked spinach mixture, nutmeg, salt, and pepper. Mix well.
05 - Unroll puff pastry sheet on a lightly floured surface. Spread spinach and feta mixture evenly over pastry, leaving a 1/2-inch border along one long edge.
06 - Starting from the opposite long edge, tightly roll up pastry like a jelly roll. Brush border with beaten egg to seal.
07 - Slice roll into 16 equal pieces. Arrange pinwheels cut-side up on prepared tray, spacing slightly apart.
08 - Brush tops with beaten egg and sprinkle with sesame or nigella seeds if desired.
09 - Bake for 18–20 minutes or until puffed and golden brown.
10 - Let cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • The contrast between flaky, buttery pastry and the creamy, tangy filling is absolutely addictive
  • They come together in under 40 minutes but look like you spent all day in the kitchen
02 -
  • Wring out your spinach like you mean it—any excess water will make your pastry soggy and sad
  • Keep that pastry cold until the absolute last second, because warm puff pastry won't give you those gorgeous flaky layers
03 -
  • Use a very sharp knife and saw gently through the pastry rather than pressing down hard, which squishes your beautiful spiral shape
  • Space your pinwheels at least 2 inches apart on the baking sheet, otherwise they'll fuse together into one giant pastry blob

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