Spinach & Feta Pinwheels

Delicious savoury spinach and feta pinwheels made with 2 ingredient yogurt dough. An easy and healthy pastry scroll recipe perfect for lunch boxes or parties!

If you are looking for an easy appetiser for entertaining, picnics, or parties, look no further than these healthier spinach and feta pinwheels. These greek style spanakopita scrolls are the perfect finger food for your guests, combining deliciousness with crowd-pleasing appeal. The filling features a creamy blend of spinach and feta, enveloped in a high-protein pastry made from yogurt and self-raising flour.

These pinwheels are great for lazy weekend dinners, afternoon snacks, or last-minute lunchbox additions. They can be made ahead and stored in the freezer, making them a handy choice for various occasions.

Ingredients you’ll need

A few budget-friendly ingredients are all that's required for these spinach and feta pinwheels!

• Spinach: frozen packaged spinach makes the filling of these pinwheels. Just thaw and squeeze any excess liquid before making the filling. Soggy spinach will make the pinwheels won't be crispy!
• Parmesan: a little Parmesan cheese is added to the filling, for its savory and salty flavor. I recommend grating your own fresh Parmesan, as pre-packaged shredded cheese won't melt as well.
• Garlic: Fresh minced garlic gives the filling a great aromatic pop of flavor.
• Self-rising flour: Already has the rising agents in it, so there is no need for anything extra. If you run out, you can make your own self-rising flour with regular flour, a bit of baking powder, and a pinch of salt.
• Greek yogurt: Use the thick, low-fat, high-protein kind. It makes your pinwheels soft and adds a touch of tang.
• Egg: for the glaze. Brushing the pastry with a beaten egg will make puff pastry scrolls extra crisp and golden. If you require your scrolls to be egg-free, you can brush with a little milk instead.

Complete list of ingredients and amounts is located on the recipe card below.

How to make spinach and feta cheese pinwheels

Make the dough: In a large mixing bowl, combine your flour and Greek yogurt and mix well, until fully combined and a ball of dough forms. Roll out the dough out into a 40cm x 30cm rectangle.

Make the filling: Place the defrosted spinach in a sieve and stain out any liquid. Use a paper towel to absorb any remaining moisture from the spinach. Place the spinach, feta, parmesan cheese, garlic, salt and pepper into a bowl and mix to combine.

Make the scrolls: Spread the spinach and feta mixture evenly over the dough. Starting at one end, roll the pastry tightly into a log until you reach the other end. Slice into rounds: cut the dough in 1 inch pieces to make the pinwheels.

Bake: Brush with the lightly whisked egg and bake until lightly golden and crispy.

Tips and tricks

• Squeeze the spinach: To make sure the pinwheels stay super crispy, it's really important to strain all of the liquid from the defrosted spinach. Spinach holds a lot of moisture, and you want to squeeze it all out.
• Seal the edges of the pastry before cutting: This will help the scrolls hold together while baking.
• Roll the pastry tightly: Loosely wrapped scrolls may fall apart while baking.
• Dust with flour: Be sure your work surface is floured, as there is no risk of the dough sticking.
• If the pastry is a little soft: Place the filled and rolled logs into the fridge or freezer for 10-15 minutes to firm up before cutting. Use a sharp knife to slice into even pieces.

How to store

Fridge: Let the pinwheels cool completely and store them in an airtight container in the fridge for up to 3 days. 

Freezer: Place the pinwheels in a freezer-safe bag or airtight container and store them for up to 3 months. 

Recipe FAQ

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If you try this spinach and feta pinwheels recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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