Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Make sure it's thawed and thoroughly drained to avoid excess moisture in the filling.

What can I use instead of dill in the filling?

Fresh parsley or mint make excellent alternatives, adding a different but complementary herbaceous note.

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain flakiness and warmth.

Yes, assemble the pinwheels and freeze them unbaked. Bake directly from frozen, adding about 5 extra minutes to the cooking time.

A yogurt-herb dip or a tangy tomato chutney complements the creamy and savory filling beautifully.

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

These pinwheel spirals have become a favorite at family gatherings, always disappearing quickly.

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.

This recipe brings back warm memories of weekend family brunches where everyone enjoyed these bites together.

For extra crunch, sprinkle sesame seeds or nigella seeds on top before baking. Serve with a yogurt-herb dip for added freshness.

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.

Enjoy these savory spirals as a delightful snack or impressive party appetizer that everyone will love.

→ Can I use frozen spinach instead of fresh?: Yes, frozen spinach works well. Make sure it's thawed and thoroughly drained to avoid excess moisture in the filling.
→ What can I use instead of dill in the filling?: Fresh parsley or mint make excellent alternatives, adding a different but complementary herbaceous note.
→ How do I store leftover spirals?: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain flakiness and warmth.
→ Can these be prepared ahead and frozen?: Yes, assemble the pinwheels and freeze them unbaked. Bake directly from frozen, adding about 5 extra minutes to the cooking time.
→ What dipping sauces pair well with the spirals?: A yogurt-herb dip or a tangy tomato chutney complements the creamy and savory filling beautifully.