Welcome to your new go-to appetizer for parties, lunchboxes, or a simple savory snack. These flaky, golden pastries are irresistibly delicious.
Table of Contents
Table of Contents
This recipe for Spinach and Feta Pinwheels uses store-bought gluten-free puff pastry, making it incredibly quick and easy to prepare.
They are packed with a classic, savory filling of spinach, feta, and spring onions, and they are guaranteed to disappear in minutes.
A Little Story About This Dish
There’s something so elegant about spinach puff pastry. They look impressive, but I always assumed they were difficult to make. The first time I tried this simple version for a get-together, I was amazed. They were on the table in under 30 minutes.
These have become my signature party snack. Whether I’m looking for a quick spinach feta puff pastry Jamie Oliver might serve or just a simple savory bite, this recipe delivers.
The best part is watching them vanish from the platter. These Spinach and Feta Pinwheels are always the first thing to go!
Get Ready to Cook!
You are about to turn a few simple ingredients into the most addictive and flaky Spinach and Feta Pinwheels. Let’s review the simple secrets to success.
What to Expect
Time: About 35-40 minutes from start to finish.
Difficulty: Extremely easy! A perfect recipe for beginners.
Before You Begin
The number one, most important rule for crispy, not soggy, pinwheels is to ensure your spinach is extremely dry. After washing, squeeze out every last drop of moisture using paper towels or a clean kitchen towel. Water is the enemy of flaky pastry!
For the best results, work with your gluten-free puff pastry while it’s still cold. This makes it easier to handle and ensures it puffs up beautifully in the oven.
Finally, don’t overfill your rolls. A thin, even layer of the spinach and feta mixture is all you need to create perfect spirals and prevent the filling from oozing out during baking.
The Heart of the Dish: Ingredients You’ll Need
Here are the simple ingredients for these delicious Spinach and Feta Pinwheels and the fresh yogurt dip.
| Ingredient | Amount |
| For the Pinwheels: | |
| Gluten-Free Puff Pastry Sheets | 4 |
| Fresh Spinach Leaves, washed & dried | 200g |
| Spring Onions, finely sliced | 4 |
| Greek Feta Cheese, crumbled | 150g |
| Parmesan Cheese, finely grated | 50g |
| Egg, whisked for egg wash | 1 |
| Salt and Pepper | To taste |
| For the Yogurt Dip: | |
| Greek Yogurt | 150g |
| Zest of a Lemon | 1 |
| Garlic Clove, minced | 1 |
| Extra Virgin Olive Oil | 2 teaspoons |
| Salt and Pepper | A pinch |
Let’s Get Cooking! Step-by-Step Guide
Follow these easy steps to make the perfect Spinach and Feta Pinwheels.
1. Prep the Oven and Filling:
First, preheat your oven to 410°F (210°C) on the fan-forced setting and line two baking trays with parchment paper. Ensure your spinach is completely dry, then finely chop it. In a medium bowl, combine the chopped spinach, spring onions, crumbled feta, grated parmesan, salt, and pepper. Mix until it forms a thick, paste-like filling.
2. Spread and Roll:
Place one sheet of gluten-free puff pastry on a flat surface. Spread about a quarter of the spinach mixture evenly over the pastry, leaving a small ½-inch border along the top edge. Starting from the bottom edge closest to you, roll the pastry into a tight log. Press the top edge gently to seal the log.
3. Slice and Brush:
Using a sharp knife, slice the log into rounds about ¾-inch (2cm) thick. Place the cut pinwheels flat on your prepared baking trays, leaving some space between them. Lightly brush the tops and sides of each pinwheel with the whisked egg wash.
4. Bake to Golden Perfection:
Place the trays in the preheated oven and bake for about 20 minutes, until the pinwheels are puffed up and a beautiful golden brown.
5. Make the Dip and Serve:
While the pinwheels are baking, combine all the ingredients for the yogurt dip in a small bowl. Let the baked Spinach and Feta Pinwheels cool on the trays for about 10 minutes before serving. They are best enjoyed warm with the fresh lemon-garlic dip.
Air Fryer Instructions
You can easily make a smaller batch in the air fryer! Simply prepare half the amount of filling and use two sheets of pastry. After slicing the log and brushing with egg wash, place the pinwheels in the air fryer basket in a single layer (do not overcrowd). Cook at 400°F (200°C) for about 15 minutes, or until golden and cooked through.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final tips for perfect spinach and feta puff pastry rolls.
Pointers for Perfection
Keeping the puff pastry chilled is key to making it easy to work with and achieving the best puff in the oven. If it becomes too soft while you’re working, pop it back in the fridge for a few minutes to firm up.
How to Store
These pinwheels are best eaten fresh on the day they are made. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer to bring back their crispiness.
If you’re looking for new gluten-free meal inspiration, these recipes can certainly help: Delicious Homemade After School Snack for Kids: Pizza Rolls, and Cinnamon Roll Cookies, and 5 Step Gluten Free Pumpkin Cinnamon Rolls
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Gluten Free Spinach And Feta Pinwheels: Ultimate Happy Hack
- Total Time: 35 minutes
- Yield: 32–40 pinwheels 1x
Description
The easiest Gluten-Free Spinach and Feta Pinwheels! This simple appetizer recipe uses store-bought gluten-free puff pastry for a quick, flaky, and incredibly savory snack. Perfect for parties, they’re baked to golden perfection in just 20 minutes.
Ingredients
For the Pinwheels:
4 sheets gluten-free puff pastry
200g spinach leaves, washed, dried well, and finely chopped
4 spring onions, finely sliced
150g Greek feta, crumbled
50g parmesan cheese, finely grated
1 egg, whisked
Salt and pepper to taste
For the Yoghurt Dip:
150g Greek yoghurt
1 zest of a lemon
1 garlic clove, minced
2 teaspoons extra virgin olive oil
Pinch of salt and pepper
Instructions
1. Preheat the oven to 210°C (410°F) fan force. Line two baking trays with parchment paper.
2. Ensure the spinach is extremely dry. In a bowl, combine the finely chopped spinach, spring onion, feta, parmesan, salt, and pepper until it forms a thick paste.
3. Place a puff pastry sheet on a flat surface. Spread the filling evenly over the pastry, leaving a small border at the top edge.
4. Roll it into a tight log and gently press the edge to seal.
5. Slice the log into 2cm (¾-inch) thick pinwheels. Place them spread out on the baking trays.
6. Lightly brush the tops and sides of each pinwheel with the whisked egg wash.
7. Bake for 20 minutes, or until golden brown and puffed up.
8. While baking, combine all the ingredients for the yogurt dip in a small bowl.
9. Let the pinwheels cool for 10 minutes before serving with the dipping sauce.
Notes
Dry Spinach is Key: For the flakiest, crispiest pinwheels, your spinach must be completely dry before mixing it into the filling.
Air Fryer Method: To air fry, cook the pinwheels in a single layer at 200°C (400°F) for about 15 minutes, until golden.
Make Ahead: You can prepare the logs ahead of time and refrigerate for up to 24 hours before slicing and baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Baking, Air Frying
- Cuisine: Greek-Inspired, American
Nutrition
- Serving Size: 2 pinwheels
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Your Burning Questions Answered!
Here are answers to common questions about making pinwheels.
1. How do I prevent my pinwheels from getting soggy on the bottom?
The most crucial step is to make sure your spinach is as dry as humanly possible. Any excess water will release during baking and turn the bottom of your puff pastry soggy. Squeeze the chopped spinach in multiple paper towels until no more liquid comes out.
2. Can I make these ahead of time?
Yes! You can prepare the filling and assemble the logs, then wrap them tightly in plastic wrap and store them in the refrigerator for up to 24 hours. When you’re ready to serve, simply slice the cold log, brush with egg wash, and bake as directed. You can also freeze the whole, uncut log for up to a month.
3. My gluten-free puff pastry keeps cracking. Any tips?
Gluten-free puff pastry can be more delicate than its wheat-based counterpart. Make sure it is thawed correctly according to the package directions—usually in the refrigerator, not on the counter. Work with it while it is still cold but pliable. If it cracks a little as you roll, use your fingers to gently press the seam back together.
Dig In & Enjoy!
You’re all set to bake a batch of what will surely become your new favorite appetizer. Enjoy every single flaky, savory bite!
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