Crispy Spinach and Feta Pinwheels – Better Than Takeout

Crispy Spinach and Feta Pinwheels – Better Than Takeout. After making this recipe dozens of times, I’ve perfected the trick to get that perfect golden, flaky crust. The trick I discovered is using cold ingredients and a hot oven. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Garlic Butter Shrimp Scampi Recipe Perfect for Quick 15-Minute Dinners and Moist Glazed Blueberry Brownies – The Ultimate Blueberry Brownie Recipe.

What You'll Need for Crispy Spinach and Feta Pinwheels – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 sheet puff pastry
• 10 oz fresh spinach
• 4 oz feta cheese
• 2 cloves garlic
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried oregano
• 1 tsp red pepper flakes
• Optional: Fresh parsley for garnish

How to Make Crispy Spinach and Feta Pinwheels – Better Than Takeout

1. Prepare the spinach: Blanch spinach in boiling water for 1 minute, then drain and chop.
2. Make the filling: Mix spinach, crumbled feta, minced garlic, olive oil, salt, pepper, oregano, and red pepper flakes.
3. Roll out the pastry: Roll puff pastry into a 12×12-inch square on a floured surface.
4. Spread the filling: Spread the spinach mixture evenly over the pastry, leaving a 1/2-inch border.
5. Roll up the pinwheels: Roll the pastry tightly into a log, then cut into 1-inch slices.
6. Bake the pinwheels: Place pinwheels on a parchment-lined baking sheet, brush with olive oil, and bake at 400°F (200°C) for 20-25 minutes or until golden and crispy.

Storing & Reheating Crispy Spinach and Feta Pinwheels – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the filling and assemble the pinwheels up to a day ahead. Store in the fridge until ready to bake.

Freezing Crispy Spinach and Feta Pinwheels – Better Than Takeout

Freeze uncooked pinwheels for up to 2 months. Bake from frozen, adding a few minutes to the baking time.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 30-45 seconds, then crisp up in the oven for a few minutes.

Recipe Notes

• Chef tip: For a vegetarian version, omit the feta or substitute with a plant-based alternative.
• Best substitution: Use frozen spinach if fresh is not available. Thaw and drain before using.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If the pinwheels are not crispy, bake them at a higher temperature or for a longer time. Watch closely to prevent burning.

Crispy Spinach and Feta Pinwheels – Better Than Takeout

⏱

Prep

15 minutes

🍳

Cook

25 minutes

⏳

Total

40 minutes

🍽

Serves

12 pinwheels

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 sheet puff pastry
• 10 oz fresh spinach
• 4 oz feta cheese
• 2 cloves garlic
• 2 tbsp olive oil

Seasonings

• Salt and pepper to taste
• 1 tsp dried oregano
• 1 tsp red pepper flakes

Optional Toppings

• Fresh parsley for garnish

Instructions

1. Prepare the spinach: Blanch spinach in boiling water for 1 minute, then drain and chop.
2. Make the filling: Mix spinach, crumbled feta, minced garlic, olive oil, salt, pepper, oregano, and red pepper flakes.
3. Roll out the pastry: Roll puff pastry into a 12×12-inch square on a floured surface.
4. Spread the filling: Spread the spinach mixture evenly over the pastry, leaving a 1/2-inch border.
5. Roll up the pinwheels: Roll the pastry tightly into a log, then cut into 1-inch slices.
6. Bake the pinwheels: Place pinwheels on a parchment-lined baking sheet, brush with olive oil, and bake at 400°F (200°C) for 20-25 minutes or until golden and crispy.

Notes

• Chef tip: For a vegetarian version, omit the feta or substitute with a plant-based alternative.
• Best substitution: Use frozen spinach if fresh is not available. Thaw and drain before using.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If the pinwheels are not crispy, bake them at a higher temperature or for a longer time. Watch closely to prevent burning.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze uncooked pinwheels for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 30-45 seconds, then crisp up in the oven for a few minutes.
• Make ahead: Prepare the filling and assemble the pinwheels up to a day ahead. Store in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 110
• Protein: 4g
• Fat: 8g
• Carbs: 7g
• Fiber: 1g
• Sugar: 1g
• Sodium: 300mg
• Cholesterol: 15mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Spinach and Feta Pinwheels – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Spinach and Feta Pinwheels – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!