Can I use frozen spinach instead of fresh?

Yes, thaw and well-drain frozen spinach before sautéing to remove excess moisture and avoid soggy filling.

What is the best way to prevent soggy pastry?

Ensure the spinach is well-drained and cooled before mixing with cheese, and avoid overfilling the pastry sheet.

Feta provides tanginess but you can substitute with goat cheese or ricotta for a milder flavor.

Store cool spirals in an airtight container in the refrigerator for up to 3 days; reheat in a warm oven for best texture.

Yes, assemble and freeze unbaked pinwheels; bake directly from frozen, adding a few extra minutes to the baking time.

Flaky puff pastry spirals filled with creamy spinach and tangy feta cheese, perfect as an appetizer or snack.

I love serving these pinwheel spirals at family gatherings because they always disappear fast and everyone asks for the recipe

Dough: 1 sheet (about 250 g) puff pastry, thawed if frozen
Filling: 150 g fresh spinach, washed and chopped (or 100 g frozen spinach, thawed and well-drained)
Filling: 120 g feta cheese, crumbled
Filling: 50 g cream cheese, softened
Filling: 1 small garlic clove, minced
Filling: 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Filling: 1 egg, beaten (for binding and brushing)
Filling: ½ teaspoon ground black pepper
Filling: ¼ teaspoon ground nutmeg (optional)
Filling: 1 tablespoon olive oil

Step 1:: Preheat the oven to 200°C (400°F) Line a baking sheet with parchment paper
Step 2:: Heat olive oil in a skillet over medium heat Add garlic and cook for 30 seconds Add spinach and sauté until wilted (2 3 minutes for fresh 1 minute for thawed frozen) Remove from heat and let cool slightly
Step 3:: In a bowl mix sautéed spinach feta cheese cream cheese dill black pepper nutmeg (if using) and half of the beaten egg
Step 4:: Unroll the puff pastry sheet onto a lightly floured surface Spread the spinach feta mixture evenly over the pastry leaving a 1 cm border along one long edge
Step 5:: Roll up the pastry tightly from the opposite long edge sealing the seam with a little water
Step 6:: Slice the roll into 16 even pieces Place spirals cut side up onto the prepared baking sheet
Step 7:: Brush the tops with the remaining beaten egg
Step 8:: Bake for 18 20 minutes or until golden and puffed
Step 9:: Allow to cool slightly before serving warm or at room temperature

My family loves gathering around the table to enjoy these pinwheels which always bring smiles and happy memories

Skillet Mixing bowl Baking sheet Parchment paper Knife Pastry brush

Contains wheat (gluten) eggs and milk (dairy feta cream cheese) Double-check pastry ingredients if concerned about allergens

Calories 90 Total Fat 6 g Carbohydrates 7 g Protein 2 g

These pinwheels are a perfect crowd-pleaser and are easy to customize with your favorite herbs or cheese

→ Can I use frozen spinach instead of fresh?: Yes, thaw and well-drain frozen spinach before sautéing to remove excess moisture and avoid soggy filling.
→ What is the best way to prevent soggy pastry?: Ensure the spinach is well-drained and cooled before mixing with cheese, and avoid overfilling the pastry sheet.
→ Are there alternative cheeses that can be used?: Feta provides tanginess but you can substitute with goat cheese or ricotta for a milder flavor.
→ How do I store and reheat leftovers?: Store cool spirals in an airtight container in the refrigerator for up to 3 days; reheat in a warm oven for best texture.
→ Can these spirals be prepared ahead of time?: Yes, assemble and freeze unbaked pinwheels; bake directly from frozen, adding a few extra minutes to the baking time.