Spanakopita Pinwheels

30 min

8–10 servings

A fun twist on the classic Greek spanakopita! Instead of triangles, we’re making pinwheels filled with spinach and feta cheese. Puff pastry is easier to handle than the delicate phyllo dough used in traditional spanakopita. Bring these along for your next party, book club, baby shower, or even brunch!

Ingredients

  • 1 cup frozen spinach, thawed
  • 1 egg
  • 1⁄2 cup crumbled feta
  • 1 tbsp Spinach Dip Mix or Herb & Garlic Dip Mix
  • 1 pkg (14 oz/397 g) frozen puff pastry, thawed

Preparation

  1. Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
  2. Wrap paper towel around spinach and squeeze out water.
  3. In a medium bowl, whisk egg. Add spinach, feta, and dip mix. Stir to combine.
  4. Roll out puff pastry into a 1⁄4" thick rectangle. Spread spinach mixture over top, leaving a 1⁄2" border around the edges. Roll into a log. Using a sharp knife, cut into 8-10 slices and carefully transfer to pan.
  5. Bake 25-30 min, or until puffed and golden brown.

Nutritional Information

Per serving(1 pinwheel): Calories 320, Fat 22 g (Saturated 6 g, 0 0 g), Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 24 g (Fiber 1 g, Sugars 1 g), Protein 7 g.

Tips

Save time by using frozen puff pastry sheets—they’re already rolled out and ready for filling!