When you’re planning a get-together, especially as the weather warms up, you really need appetizers that taste amazing but don’t feel heavy. I love having a tray ready that looks vibrant and feeds a crowd without needing the oven on a scorching afternoon. That is exactly why I created these **Cold Spinach Feta Pinwheels**! They are so refreshing, packed with good nutrition, and honestly just disappear instantly at any party. I first dreamed these up during our short, glorious Vermont summers. We’d be heading out for a hike, and I needed something light, easy to pack, and full of bright flavor. Mixing up fresh garden spinach with salty feta and herbs spread on a soft tortilla (or pastry, if I’m feeling fancy!) was the perfect answer. This recipe is truly nourishing and incredibly simple.
Why You Will Love These Cold Spinach Feta Pinwheels
Honestly, once you make these, you’ll be wondering where they’ve been all your life! They are the absolute perfect solution when you need something light that still feels substantial enough for a gathering. They work fantastically as **Fall Appetizers For Party** because while they are served warm, the filling itself is so bright and cool. If you are looking for other fun, easy-to-serve snacks, check out some of my other ideas for easy snacks and treats!
- So light and refreshing! They are perfect for beating those heavier dishes you see at every potluck.
- Incredibly versatile—use them as a standout appetizer, a great **Thanksgiving potluck idea**, or even for **easy lunch ideas** during the week.
- They tap right into that bright, savory Mediterranean flavor profile thanks to the feta and fresh herbs. You just taste the freshness!
- Minimal effort, maximum reward. You can assemble the filling while the pastry cools, making the whole process feel very relaxed.
- They honestly look so pretty on a platter—all that vibrant green against the light golden pastry makes for beautiful plating, which I always appreciate when hosting.
- They honestly freeze well if you make the unbaked log first, which is a lifesaver when you need fast **dinner ideas easy** to pull out for unexpected guests!
Plus, they are packed with spinach, so you get that little burst of nutrition, making them suitable for almost any gathering you are planning, whether it’s a casual brunch or part of your **Sunday Dinner Ideas** spread.
Essential Ingredients for Perfect Cold Spinach Feta Pinwheels
Okay, let’s talk about what goes into these wonderful little bites. The beauty of this recipe is that it relies on straightforward ingredients—nothing too fussy! But, trust me, the way we treat them makes all the difference. You’ll need:
- 1 sheet of puff pastry (I use store-bought because who has time for homemade rough puff every day? But if you make it, go for it!)
- 8 oz baby spinach
- 1 clove garlic, minced (fresh is best here, you want that little zing!)
- 1/4 yellow onion, finely diced
- 1-2 tablespoons olive oil, butter, or fat of choice
- 2 oz feta cheese, chopped or crumbled (Use good quality salty feta, it really shines through!)
- 2 tablespoons minced fresh dill OR 1 teaspoon dried dill
- 2 tablespoons minced fresh parsley OR 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
Ingredient Notes and Substitutions
A few pointers from my kitchen to yours, because these little things really matter when you are trying to avoid sogginess!
First and foremost: the spinach! You absolutely must cook it down and squeeze out every last drop of water. I mean it—squeeze it like you’re trying to get juice from a stubborn lemon. If it’s wet, your pastry base will get gummy, and that’s just sad. You can use frozen spinach, but thaw it first and squeeze it even harder.
For the herbs, fresh dill gives the most incredible, bright flavor, which is why I love this dish as a lighter option. If you use dried, remember that dried herbs are more potent, so the measurements are smaller. If you don’t have dill, a tiny pinch of dried oregano can give you a slightly different, but still delicious, Mediterranean lift.
As for the pastry, if you are in a real pinch and want a truly cold, no-bake version (great for summer road trips!), you can skip the puff pastry and swap it for soft flour tortillas. Just spread the filling on the tortilla, roll it tight, wrap it, and chill it well before slicing. It transforms it into a totally different, but equally satisfying, wrap!
Step-by-Step Instructions for Cold Spinach Feta Pinwheels
You’re going to find that assembling these is actually really fun! It feels a tiny bit like making a savory pastry roll, and the active time is super quick. Since we want these to be stunning little servings, organization is key. We’ll break this down into the filling, the rolling, and the final bake. If you are looking for great accompanying recipes, check out my notes on how I often pair these with a light, fresh salad.
Preparing the Flavorful Spinach Feta Filling
First up, we need to get that spinach completely limp and dry. Toss your baby spinach into a big pan over medium heat and just keep tossing it until it has totally wilted down. Seriously, it reduces to almost nothing! Transfer that warm spinach right away to a fine mesh strainer. Now, the hard part: use your hands or the back of a spoon to squeeze out every last bit of water you can. If you skip this step on these **Cold Spinach Feta Pinwheels**, the filling will just sit there and make your pastry soggy, and we absolutely don’t want that.
While that’s cooling off, take a minute to gently sauté your diced onion and minced garlic in just a touch of olive oil or butter until they are soft and smell amazing—about 3 to 5 minutes. Turn the heat off and stir in your fresh dill and parsley. Once the spinach is cool enough to handle, roughly chop it up a bit more, then combine it in a bowl with the garlic mixture, your crumbled feta, and the salt. Use your fingers or two forks to mix everything so it’s totally combined. That’s the tasty heart of the pinwheel!
Assembling and Chilling the Cold Spinach Feta Pinwheels Log
Time to roll! Dust your counter lightly and roll the puff pastry sheet out evenly; aim for about 1/8 inch thickness. Brush off any flour that sticks to the top. Now, spread your filling mixture all over the pastry surface. This is important: leave about a half-inch border bare along one of the longer edges. This empty strip is our glue!
Dab a little swipe of water onto that bare edge. Starting on the side closest to you, roll the pastry up tightly, making sure the filling stays tucked in, until the moving edge meets that water-brushed strip. Gently pinch the seam together to seal it up tight. Then, roll the whole log back and forth once or twice and press lightly on the sides with your palms to make it nice and compact. Giving it a good chill is crucial—it firms up the pastry and the filling, which is the secret to getting those super clean, gorgeous slices later! Wrap that log tightly in plastic wrap, roll it into a dish towel (that helps keep its shape!), and pop it in the fridge for at least 30 minutes. Preheat your oven to 400℉ (205℃) while it chills, and get your baking sheet lined with parchment paper.
Baking and Serving Your Cold Spinach Feta Pinwheels
Once chilled, carefully unwrap your firm log. Use a serrated knife—this is the best tool for clean cuts—to slice the log into rounds about 1/2 inch thick. You should get about 16 pieces total if you did it right! Space them out nicely on your prepared baking sheet. They need about 20 to 25 minutes in the oven until they look lightly golden brown and flaky. Let them cool for just a few minutes before serving. Honestly, they smell divine right out of the oven and taste wonderful while still warm!
Tips For Making The Best Cold Spinach Feta Pinwheels Every Time
Making these is easy, but making them spectacular takes a few little tricks I learned through trial and error—and believe me, I’ve eaten my share of both soggy and unevenly cooked batches! When you nail these details, your Cold Spinach Feta Pinwheels will rise beautifully and taste bright.
1. Don’t Rush the Chilling Step
First, let’s go back to that chilling step. Don’t rush it! I cannot stress enough how vital that 30 minutes (or even 45 if your kitchen is warm) is for the log. Puff pastry needs to be cold before it hits the heat so that the layers puff up instead of melting sideways.
If your knife drags when you slice, the log isn’t firm enough yet. A firm log means clean slices, and clean slices mean better oven spring! This is a good principle to remember for any pastry, even when whipping up other easy family dinner recipes.
2. Use a Serrated Knife for Perfect Slices
Speaking of slicing, for truly uniform results, use a long, sharp serrated knife. Don’t try to use a regular chef’s knife! You want to saw gently, not push down, especially on cold pastry.
Pushing down squishes the layers and ruins that beautiful swirl effect. If you want more substantial pinwheels, just slice the log thinner—1/2 inch is only a guideline, and thinner slices cook slightly faster.
3. Choose the Right Fat for Better Texture
Another thing that helps with texture—especially if you plan to serve these as a light meal later rather than an appetizer fresh from the oven—is the fat you use when sautéing the onions and garlic.
Oil works fine, but adding a small pat of butter along with the oil adds richer flavor and helps the Cold Spinach Feta Pinwheels hold up better against moisture from the spinach filling as they cool down.
4. Make-Ahead and Freezer Tips for Big Batches
If you are planning a big event and want to batch cook, these are fantastic candidates for making ahead. Just slice the log, arrange the pieces on a parchment-lined baking sheet, cover loosely, and freeze until solid.
Once frozen, you can bake them straight from the freezer in a 400°F oven—no thawing needed! Just add about 5 extra minutes of baking time.
Making Cold Spinach Feta Pinwheels Ahead of Time
This is music to my ears because I love cooking things ahead of time, especially when hosting! It means I can actually enjoy my guests instead of being stuck sweating over the oven right when everyone shows up. These pinwheels are honestly fantastic for prepping ahead, whether you’re planning for **Thanksgiving dinner ideas** or just a casual weekend dinner.
You have a couple of great options here, depending on when you need them fresh. If you are looking for simple overnight make-ahead favorites, you’ll definitely want to look into my post on make-ahead breakfast casseroles—but the principle of getting ahead applies here too!
Can I make the filling ahead of time?
Yes, absolutely! The spinach feta filling needs to be completely cool anyway before you spread it on the puff pastry—if it’s warm, it will melt the butter in the pastry before baking, and we lose that great puff. You can mix the entire filling (steps 1 through 3) up to two days in advance. Just keep it covered tightly in the refrigerator. When you are ready to assemble, give it a quick stir to make sure the feta hasn’t settled too much!
How long can I chill the assembled log?
This is the real game-changer for party hosts! You can assemble the entire log—pastry rolled, sealed, wrapped in plastic, and tucked into a dish towel—and keep it in the fridge for up to a full 24 hours. Honestly, sometimes chilling it longer—say, overnight—actually helps the flavors meld a bit more. Just make sure it’s really firm when you take it out to slice it. If it feels the slightest bit soft, pop it into the freezer for 10 minutes just to firm up the layers before you cut into it. Remember, a firm log means clean slices!
Can I freeze the raw pinwheels?
Oh yes! This is my favorite for busy weeks when I want something ready for an impromptu **supper idea**. Once you slice the chilled log into the 1/2-inch rounds, arrange them on a parchment-lined baking sheet without touching. Freeze them sheet-pan style until they are completely solid—this takes an hour or two. Once frozen solid, transfer them all to a freezer-safe bag or container. They will keep beautifully for three months! When you’re ready to bake them, preheat your oven as usual, place the frozen rounds directly on the parchment, and add about 5 extra minutes to the baking time.
What about leftovers?
If you happen to have any baked **Cold Spinach Feta Pinwheels** leftover (which I doubt!), they are best eaten the same day. Storing them causes the pastry to lose its crispness. If you have to store them, wrap them loosely in a paper towel and keep them at room temperature for up to two days. Pop any sad-looking leftovers into the oven for about 5 minutes at 350℉ to gently crisp them back up before serving!
Serving Suggestions For Cold Spinach Feta Pinwheels
The fun part of having a great finger food like this is figuring out what else you’re going to serve alongside it! Because these pinwheels have that nice, bright Mediterranean feel—that saltiness from the feta mixed with the freshness of dill—they pair beautifully with things that offer a creamy coolness or a bright counterpoint. They work wonderfully whether you’re planning a huge spread for Thanksgiving potluck ideas or just need a couple of easy supper ideas for a weeknight meal.
1. Pair Them With a Light, Bright Dip
If you are setting these out for a bigger party, you absolutely need a signature dip or sauce to go with them. You don’t want to overpower that delicate pastry, so skip the heavy stuff! A simple lemon-herb Greek yogurt dip is just heavenly here.
Mix plain Greek yogurt with:
a squeeze of fresh lemon juice
a dash of garlic powder
fresh dill
a bit of parsley
It mirrors the flavors inside the pastry while adding a creamy, refreshing contrast.
2. Turn Them Into a Light Meal
For a heartier spread, think about how these can transition from an appetizer to part of a light lunch. They are excellent served next to a small caprese salad—just skip the heavy balsamic glaze and stick to a drizzle of high-quality olive oil.
The fresh tomato and creamy mozzarella balance the saltiness of the feta perfectly.
3. Build a Mediterranean-Inspired Platter
If you want to stay on theme, add sides like:
roasted red peppers
marinated artichoke hearts
mixed olives
cucumber slices
fresh herbs
These boost the Mediterranean flavors and round out your platter effortlessly.
4. Add a Light, Refreshing Signature Drink
And what’s a party without a fun signature drink? Since these pinwheels are so light, they pair beautifully with refreshing cocktails or sparkling non-alcoholic options. I often whip up a big pitcher of my Pink Coconut Mojito when hosting—it’s bright, slightly tropical, and cuts through the richness of the puff pastry perfectly.
If you want to try it for your next gathering, you can find the recipe here: Pink Coconut Mojito!
Frequently Asked Questions About Cold Spinach Feta Pinwheels
I get so many questions about these little treasures after people try them! They are so popular, which makes sense because they fit into so many different categories—almost like a great **Thanksgiving appetizer** or a really easy **lunch recipe** when you have a few left over. If you’re looking for more ideas for your holiday spreads, take a peek at my collection of Thanksgiving appetizers!
Can I make these Cold Spinach Feta Pinwheels without baking?
That is such a smart question, and yes, you totally can! That’s where the “cold” part of the name comes from if you decide to skip the oven. If you’re making these for a backyard barbecue or you’re just too busy to turn on the oven, simply swap out the puff pastry for soft flour tortillas. Use the same spinach feta herb filling, spread it across the tortilla, roll it up tightly, wrap it in plastic wrap, and chill it until it’s very firm—at least two hours. Slice them into rounds, and you get cool, refreshing, bright pinwheel wraps instead of warm, flaky pastries. They are perfect as **easy lunch ideas** that way!
What are good ‘Fall Appetizers For Party’ besides these pinwheels?
Oh gosh, if you’re planning your fall menu, you want variety! Since these pinwheels are so herbal and bright, I always suggest flanking them with something a bit more savory or hearty when thinking about **Fall Finger Foods For Party**. A simple baked brie topped with fig jam is always a huge hit—it’s warm, cheesy, and comforting for the season. Or, if you want another make-ahead option, miniature stuffed mushrooms filled with sausage and breadcrumbs add that deeper, earthy flavor that just screams autumn. Pairing a light option like the pinwheels with a richer one makes your appetizer table just sing!
How do I store leftovers of these Cold Spinach Feta Pinwheels?
This depends entirely on how you ate them! If you ate them fresh out of the oven, they are definitely best on day one. The puff pastry will soften significantly overnight, no matter how you store it. If you must keep them, place them in an airtight container at room temperature (not the fridge, which speeds up sogginess) for one day max. If you have any sad-looking leftovers, you can often revive them by briefly baking them at 350℉ for about 5 minutes until they start to crisp up again.
Now, if you’re storing the unbaked log (which I highly recommend for future **dinner ideas easy** to pull off!), wrap that log tightly in plastic and store it in the fridge for up to 24 hours. For longer storage, freeze the log whole or slice it cold, arrange the rounds on a sheet pan, freeze solid, and then transfer to a freezer bag. They last for months like that, ready to bake straight from the freezer!
Nutritional Estimate for Cold Spinach Feta Pinwheels
I know that when you’re looking for easy **meal ideas** or something light for lunch, knowing the basic nutrition helps a ton! Since these treats are made with puff pastry, they are definitely more indulgent than a simple tortilla wrap, but they are still packed with spinach and feta, keeping them nicely balanced. Please remember that these numbers are just an estimate based on the whole recipe divided into 16 pieces. If you make the slices thicker or use extra cheese, the numbers will shift a bit, but this gives you a good baseline!
If you are focused on lighter eating or watching calories, you might enjoy checking out some of my favorite low-calorie foods and weight loss recipes too!
Here is the general breakdown per pinwheel (1 serving):
- Calories: Approximately 120
- Total Fat: Around 8g (with 3g saturated fat)
- Carbohydrates: About 10g
- Protein: Roughly 4g
- Sodium: 250mg
- Fiber: About 1g
Since these pinwheels taste so rich and satisfying, the calorie count is surprisingly low for a pastry bite! That’s the power of loading them up with fresh spinach. They make wonderful **supper ideas** when paired with a big green salad, making for a light yet filling meal that doesn’t leave you feeling weighed down.
Share Your Experience Making Cold Spinach Feta Pinwheels
Now that you know all my secrets for getting that perfect crunch and flavor balance, I really, truly want to hear from you! I put so much heart into developing these simple, nourishing recipes, and seeing them show up on your tables is truly the best part of my job as a recipe developer here at Sena Recipes.
Did you try these as a quick **supper idea** on a busy Tuesday? Or maybe they were the shining star on your appetizer platter? Whether you stuck strictly to the recipe or added a little pinch of your own flair—maybe even using them as future **easy lunch ideas** for yourself—I want all the details!
Please take a moment to drop a comment below! Tell me how they turned out, how long you chilled your log for, or what you served them with. If you snapped a photo of your beautiful, flaky pinwheels, I would absolutely love to see it! Tag us on social media so I can share your gorgeous culinary creations.
We’re a community here, and your feedback helps us all bake better, healthier food. If you found this recipe helpful, don’t forget to give it a rating right above this section!
Happy cooking!
Warmly,
Olivia Bennett
(You can learn more about my approach to healthy cooking on my author page here!)
Print
Cold Spinach Feta Pinwheels
- Total Time: 45 min
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Make these refreshing, light, and nutritious spinach feta pinwheels using puff pastry. They are simple to prepare and perfect for parties or light meals.
Ingredients
- 1 sheet puff pastry homemade rough puff or store bought
- 8 oz baby spinach
- 1 clove garlic minced
- 1/4 yellow onion finely diced
- 1–2 tablespoons olive oil, butter, or fat of choice
- 2 oz feta cheese chopped or crumbled
- 2 tablespoons minced fresh dill or 1 teaspoon dried dill
- 2 tablespoons minced fresh parsley or 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
Instructions
- Add the spinach to a large pan over medium heat and toss until fully wilted. Transfer the cooked spinach to a fine mesh strainer to cool, then squeeze out as much water as possible with your hands.
- While the spinach is cooling, saute the onions and garlic in the fat over medium low heat until translucent and fragrant, stirring occasionally, 3-5 minutes. Turn the heat off and stir in the herbs.
- Roughly chop the spinach, then separate it with your fingers (or two forks) in a bowl. Add the garlic, onion, herbs, feta, salt and mix to completely combine.
- Roll out the puff pastry to about 1/8 inch thick and brush off any excess flour.
- Add the spinach feta mixture to the top and spread it evenly to the edges, leaving a 1/2 inch space on one of the longer sides. Add a swipe of water to the exposed 1/2 inch pastry.
- Starting on the side closest to your body, roll the pastry tightly to meet the water edge, then lightly pinch the pastry together to seal. Roll the entire log back and forth a few times, then press it in on each side with the palms of your hands to keep it compact.
- Wrap the log in plastic wrap, then roll it in a dish towel and place it in the fridge for 15-30 minutes. Preheat the oven to 400℉/205℃ and line a large baking sheet with parchment paper.
- Unwrap the log and use a serrated knife to slice the pinwheels into 1/2 inch rounds (about 16 pieces).
- Space out the pieces evenly on the baking sheet and bake for 20-25 minutes until lightly golden. Enjoy after a few minutes while still warm.
Notes
- These pinwheels are inspired by light, refreshing foods packed for summer picnics.
- This recipe is a no-cook appetizer if you skip the baking step and serve the filling in tortillas instead of puff pastry.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pinwheel
- Calories: 120
- Sugar: 1
- Sodium: 250
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 4
- Cholesterol: 15
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