Spanakopita Pinwheels

Wren’s Little Nest
by Wren’s Little Nest
48 Pieces
1 hr

How fun are these little spanakopita pinwheels? I love spanakopita and could probably eat it for breakfast, lunch and dinner. It’s traditionally made into little triangles or prepared in large roasting pans. The filling is made using spinach, onions, dill and a whole lot of feta cheese, that is then wrapped in phyllo pastry. The whole process can be a bit daunting and time consuming so it’s not a dish I make often. However the other day I experimented with rolling the filling up in some store bought puff pastry and baking it that way. I was more than pleased with the results and will probably only make my spanakopita this way from now on. The filling to pastry ratio is perfect and the flavor combination is perfection! These would make perfect little appetizers for any occasion.

Begin by preparing the filling. This can be made ahead of time if needed. I could seriously eat this stuff on its own!

You then want to roll out a sheet of puff pastry into an 9” x 12” rectangle, or as close to that as you can. Spread 1/4 of the spinach mixture evenly over the puff pastry.

Then simply roll up each sheet of puff pastry into a log shape. Here are all four sheets rolled up. The process is similar to making cinnamon buns.

Slice each log into one inch sections and place them on a baking sheet. Bake according to the directions on the puff pastry box.

As soon as they come out of the oven I like to give them a light brush of olive oil and garnish with a few chopped chives.

Look at that beautiful golden pastry! Each bite has the perfect amount of crunch and the savory filling will have you going back for seconds.

Recipe details
  • 48  Pieces
  • Prep time: 40 Minutes Cook time: 20 Minutes Total time: 1 hr
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For the Filling
  • 2 500g packages chopped frozen spinach
  • 1 large chopped yellow onion
  • 1 cup chopped fresh dill
  • 2 cups crumbled feta cheese
  • 1 chopped green onion
  • Salt and pepper to taste
  • 1 tbsp minced garlic
  • 3 tbsp Olive Oil
  • 2 packages puff pastry
For the Filling
Thaw and drain the spinach. You need to remove as much of the water as possible. You can do this by pressing it in a colander.
Heat 3 tbsp olive oil in a large pot over medium heat. Add the onion and cook until translucent and soft. Add the garlic and cook for a few more minutes.
Discard the tough stems from the dill and lightly chop it.
Add dill, spinach and green onion and cook until thoroughly heated through.
Turn off the heat and add in the feta cheese. Stir the mixture until everything is evenly combined and season with salt and pepper as needed.
For the pinwheels
Preheat oven according to the directions on the puff pastry box.
Each package of puff pastry should come with two squares of pastry. Take one square and roll it out on a lightly floured surface. You want to aim for a 9” x 12” rectangle.
Spread 1/4 of the spinach mixture onto the pastry and roll it into a log. Repeat this for all four sheets of pastry.
Slice each log into 1” squares and place them on a baking sheet lined with parchment paper.
Bake in the oven according to the package directions.
Once out of the oven give them a light brush with olive oil and let cool.
These are best served at room temperature or slightly warm.
  • Try serving these with sour cream.