Spinach & Feta Pinwheels — a flaky, savory crowd-pleaser

Imagine pulling a tray from the oven and being greeted by warm, buttery spirals punctuated with bright green spinach and tangy feta. The aroma is buttery and herb-scented; the first bite gives you a satisfying flake from the pastry, a creamy, salty rush from the cheese, and the gentle vegetal note of fresh spinach. These pinwheels are small comfort-food miracles that feel both celebratory and homey — perfect for brunch tables, lunchboxes, picnic baskets, cozy weekend breakfasts, or as a shareable appetizer at get-togethers.

They come together quickly with store-bought dough, so they’re ideal when you want something impressive without spending hours in the kitchen. Make them for a holiday brunch, a potluck, or an easy weeknight snack—the kind of recipe that invites conversation and returns invites.

Dish Snapshot

Prep Time: 15 minutes (plus 20 minutes to soften cream cheese if refrigerated)
Cook Time: 15–18 minutes
Total Time: 30–35 minutes
Servings: Makes 12 pinwheels (serving = 2 pinwheels; yields 6 servings)
Difficulty Level: Easy — great for beginner bakers

Nutritional Breakdown

Estimated nutrition per serving (2 pinwheels). These are approximate values calculated from typical ingredient databases (USDA FoodData Central) and common product nutrition labels; actual values will vary by brand and specific ingredients used. For general health guidance, sources such as the USDA and Mayo Clinic informed the estimates.

Calories: ~250 kcal
Protein: ~6 g
Carbohydrates: ~14 g
- Dietary Fiber: ~1 g
- Sugars: ~2 g
Total Fat: ~22 g
- Saturated Fat: ~9 g
Sodium: ~600–750 mg
Cholesterol: ~55 mg

Notes:

These pinwheels are moderately calorie-dense because of the pastry and cheeses. For lower-fat options, see the variations section.
For detailed personalized nutrition advice, consult registered dietitians or resources like Mayo Clinic and USDA FoodData Central.

Why You’ll Love It

Irresistible flavor contrast: Buttery, flaky pastry meets the tangy saltiness of feta and the creamy mouthfeel of cream cheese, balanced by fresh spinach and garlic.
Sociable and sharable: Bite-sized and portable — ideal for buffets, lunchboxes, and parties where finger foods shine.
Speed and simplicity: Uses store-bought dough so you get bakery-level results with minimal prep.
Versatile: Serve warm as an indulgent snack or bring them to brunch, picnics, or potluck dinners — they travel well and reheat beautifully.

Step-by-Step Instructions

Ingredients

1 tube refrigerated crescent roll dough (8 oz / ~226 g)
4 oz (113 g) cream cheese, softened
1/2 cup (75 g) crumbled feta cheese
1 cup fresh spinach, packed and finely chopped (about 30–40 g)
1 small garlic clove, minced
1 tablespoon olive oil (for sautéing spinach)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt (optional — feta is salty, so taste before adding)
1 large egg, beaten (for egg wash)
Optional ingredients / substitutions:
Substitute low-fat cream cheese and reduced-fat feta for a lighter version.
Use frozen, thawed, and drained chopped spinach if fresh is unavailable (squeeze out excess liquid).
Add 1/4 cup finely chopped sun-dried tomatoes for a sweet-tart note.
Swap crescent dough for puff pastry for a flakier texture (increase bake time slightly).

Method

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add the chopped spinach and sauté just until wilted, about 1–2 minutes. Remove from heat and let cool slightly. If using frozen spinach, ensure it’s well-drained before adding.
In a medium bowl, combine the softened cream cheese, crumbled feta, sautéed spinach, black pepper, and a small pinch of salt if desired. Mix until evenly distributed. Avoid overmixing; you want a slightly textured filling.
Unroll the crescent dough onto a lightly floured surface and gently press seams together to form a roughly rectangular sheet (about 12 x 9 inches depending on brand).
Spread the spinach-feta mixture evenly across the dough, leaving a 1/4-inch border at the far edge.
Starting at the short edge nearest you, roll the dough tightly into a log, sealing the seam by pinching the dough together.
Use a sharp knife to slice the log into 12 even slices (about 3/4 inch thick). Arrange the pinwheels cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
Brush the tops lightly with beaten egg to encourage golden color.
Bake in the preheated oven for 15–18 minutes, or until the pinwheels are puffed and golden brown. Rotate the pan halfway through baking for even color.
Remove from oven and let cool 5 minutes on the sheet before transferring to a wire rack. Serve warm or at room temperature.

Practical tips:

If the filling is very wet, chill the rolled log for 10 minutes before slicing to reduce squishing.
Use a serrated knife or dental floss for clean slices: press gently and saw slowly, or slide floss under the log, cross over the top, and pull ends to slice.
Don’t overbake — pastry should be golden, not dark brown, to stay tender.

Serve It Up

Classic: Serve warm straight from the oven on a platter — they’re irresistible fresh.
Brunch spread: Pair with scrambled eggs, roasted tomatoes, and a crisp green salad for a balanced breakfast or brunch.
Snack box: Add 2 pinwheels to lunchboxes alongside carrot sticks and fruit.
Dipping options: Serve with tzatziki, roasted red pepper dip, or a simple herbed yogurt dip.
Beverage pairings: A lightly brewed coffee or an herbal tea works well in mornings; for cocktails, a dry white wine or sparkling rosé complements the salty feta.
Party platter: Arrange with other finger foods like stuffed mushrooms, mini quiches, and olives for a varied appetizer board.

Shelf Life & Storage

Room temperature: If left covered on the counter, eat within 4–6 hours (best same day).
Refrigerator: Store pinwheels in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to refresh the pastry; avoid microwaving if you want to preserve flakiness.
Freezer: Freeze on a baking sheet until solid, then transfer to a freezer bag or airtight container for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for about 15–20 minutes, or until heated through and crisp.
Food safety: Do not leave perishable fillings at room temperature for more than 2 hours in warm conditions. When reheating, ensure the filling is heated through to at least 165°F (74°C) for safe consumption.

Pro Tips & Tricks

Best dough choice: Crescent roll dough is forgiving and quick; puff pastry gives extra flakiness and a more "bakery" texture. For a lighter final product, use puff pastry but work quickly to keep the butter layers cold.
Prevent sogginess: Make sure spinach is thoroughly drained. Squeeze frozen thawed spinach in a clean towel or use paper towels to remove moisture.
Slice without squashing: Chill the rolled log 10–15 minutes for firmer slices. Use floss or a serrated knife with a gentle sawing motion.
Even browning: Brush with egg wash and rotate the baking sheet midway through baking to avoid hot-spot browning.
Flavor boosters: Add lemon zest to the filling for brightness, red pepper flakes for heat, or fresh dill for a Mediterranean lift.

Creative Twists

Mediterranean Sunburst
- Add 1/4 cup chopped sun-dried tomatoes and 1 tablespoon chopped kalamata olives to the filling. Swap black pepper for a pinch of crushed red pepper and top with sesame seeds before baking.
Vegan Pinwheels
- Use vegan crescent/puff pastry. Replace cream cheese with a blend of firm tofu whipped with lemon juice and nutritional yeast; use a plant-based feta or seasoned roasted chickpeas for texture.
Gluten-Free & Lighter
- Use store-bought gluten-free pastry or tortillas as the wrapper. Substitute low-fat cream cheese and reduced-fat feta or mashed white beans seasoned with lemon and herbs for a lighter filling.
Herby Cheese & Ham
- For a non-vegetarian option, add thinly sliced prosciutto or ham and swap feta for shredded gruyère or cheddar. Add chopped chives and a pinch of mustard powder.

Frequently Asked Questions

Q: Can I make these ahead of time?
A: Yes. Assemble and slice the pinwheels, then cover and refrigerate for up to 24 hours before baking. Alternatively, freeze assembled slices and bake from frozen when needed.

Q: My filling was watery — how can I fix that?
A: Drain and squeeze out excess moisture from spinach. If already mixed, spoon filling onto a clean towel and press lightly to remove liquid, or chill the filling in a sieve over a bowl to drain before using.

Q: Can I use puff pastry instead of crescent dough?
A: Absolutely. Puff pastry yields flakier, more delicate layers; work with chilled pastry and watch bake time (it may need a few extra minutes).

Q: Are these freezer-friendly?
A: Yes. Freeze baked pinwheels in a single layer, then transfer to a sealed container for up to 2 months. Reheat in the oven to restore flakiness.

Q: How do I make them lower in sodium?
A: Use low-sodium crescent dough (if available), reduce or omit added salt, and substitute a lower-sodium cheese or reduce the amount of feta.

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Conclusion

I hope these Spinach & Feta Pinwheels inspire you to bake something warm and shareable—simple ingredients, quick assembly, and big flavor. If you enjoyed this recipe, I’d love to see your photos and tweaks in the comments or on social media; recipes grow better with community.

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