Introducing Spinach & Feta Pinwheels!
Extra extra, read all about it! Spinach and Feta Pinwheels are here! So that may have been a little corny, okay, a lot corny but I have always wanted to say that line, so I committed to it, ha. Yes, I am a bit silly and sometimes dramatic, but I have warned you guys before in older posts.
If you are new, then my apologies for your first crash course with my goofy side. Now, going forward you can to be on the look out for that side of me, and yes it does rear its head quite often around here.
I do try to show some restraint from time to time though. You’re welcome for that, ha!
So you might be thinking, more pinwheels, huh? Yes, more pinwheels! After all, I did promise a couple of weeks ago in my new Bacon and Ranch Pinwheels recipe post that I would be sharing another recipe. This one is delightful and differs from all three of my earlier pinwheel recipes because it is totally meatless.
It’s about time I tried a veggie one, right? Yep, I thought so too, and I was surprised to find these are my favorite ones yet!
Pinwheels Gone Greek!
I have always loved spinach and Feta Cheese. It is a classic combo that used in Greek dishes such as Spanikopita. That traditional spinach pie is delicious and highlights the leafy spinach greens, feta cheese, and onions or scallions.
It is usually layered between sheets of feathery light Phyllo dough and tons of butter. It is so amazing you guys! Amazing enough that even though the pastry is far from low carb, I splurge on it every year when we attend the Greek Food Festival in Little Rock, AR.
With that perfection in mind, I began to look toward my old stand by, the cheese dough, to bring me a lower carb and gluten-free version of my beloved spinach and feta pastry.
I knew, of course, that the tender Phyllo dough would not be easily mimicked by the denser cheese pastry, but the one thing I did know is that the flavors of the spinach and feta would marry nicely with the tender cheese dough that I use with my other pinwheels recipes.
Did I mention this is my fourth pinwheel recipe? Yes, I am little obsessed with pinwheels, but you guys, there are just so many delicious possibilities out there for filling these little treats. So far I have used sausage, bacon, pepperoni, and sauce, and now spinach and cheese.
Hey, some may think that is overkill, but I look at it like this, I have now established four varieties of pinwheels that would make up a pretty amazing party tray!
Just think about it for a minute, how awesome would it be to set out a tray of warm and tasty pinwheels for your guests? Nobody will ever guess they are low carb and gluten-free, I promise! You can find a list of more pinwheels recipes for your pinwheel tray at the bottom of this post!
Tips for Making These Pinwheels
Here are my best tips and practices that will ensure that you will have success when making this recipe for your family and friends. I make this recipe multiple times a month either to stock my own freezer or to take to loved ones and I follow each of these steps to ensure they pinwheels come out perfectly each time.
- Watch and read my post on making the perfect cheese dough HERE. In this post, I share tips and a video demo on how I make the wonderful dough that is so each to fill and roll.
- For best results make sure the filling ingredients are room temperature which will take some forethought of setting them out a few hours before making these pinwheels. It is important to do this to make the filling mix and spread more easily.
- Make sure you get all the excess water out of the spinach. To do this I let it thaw in a strainer over a bowl that will catch any dripping water. Once completely thawed you can squeeze the spinach with clean hands until it is very dry or place it in a cheesecloth and strain the moisture out this way.
- When rolling out the dough for these Spinach and Feta Pinwheels use a good cooking spray on the surface you are rolling the dough out on as well as your rolling pin. This step will prevent the dough from sticking and tearing as you work with it.
- Chilling these or any of my pinwheel recipes is crucial. The filling roll will be very soft and will need to chill in the freezer for at least an hour before you attempt to slice them. If this step is skipped you will have a hard time slicing the pinwheels.
- Always use a very sharp knife to slice the pinwheels.
Tips on Freezing the Spinach and Feta Pinwheels
- After chilling the pinwheel roll slice the pinwheels and line them on a baking sheet lined with parchment paper and place them in the freezer.
- Once the slices are frozen solid remove them from baking sheet and place them into a large freezer bag for storage.
- Use the frozen pinwheels within a month or two.
- To bake from frozen preheat the oven to 350 degrees and prepare your baking sheet with cooking spray.
- Place the frozen pinwheels on the baking sheet about an inch apart and Bake for 22 minutes.
Want to Build a Pinwheel Tray? Here are Three More Options:
A crispy golden rown pastry filled with a creamy spinach and feta cheese filling.
- 1 Batch of My Cheese Dough
- 10 ounces frozen spinach, thawed and drained
- 6 ounces cream cheese, very soft
- 2 ounces Feta Cheese Crumbles
- 2 green onions, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- To prepare spinach filling, add the softened cream cheese, and spinach to a mixing bowl. Tip: When the spinach thaws, drain as much of the water out as possible.
- Next add in the Feta Cheese, chopped green onions, garlic powder and mix the filling until it is combined thoroughly. Set the filling aside and prepare the dough.
- Prepare the cheese dough recipe per my instruction. If you need the full recipe and instructions click the link in the ingredient list to go to that recipe and video demo.
- Once you have your dough made spray a piece of wax paper with cooking spray and lay your pastry dough on the paper. I also like to spray my rolling pin well so it doesn't stick to the dough.
- Begin rolling the dough out as evenly as possible until you have a nice size rectangle that is around 1/4 inch thick when done.
- Spread your Spinach and Feta mixture evenly all over the top of the rolled out dough.
- Begin rolling the dough up over the filling as tightly as possible. This is the same way you would roll cinnamon rolls. Wrap the filled dough in wax paper and place on a plate or platter.
- Place the pinwheel roll into the freezer for 1 hour minutes to set up. This will make the pinwheels cut more easily. You do not want to skip this step.
- After the roll has chilled remove the pinwheels and slice them into about 1/4 inch slices with a very sharp knife.
- Place the slices on a greased baking sheet and bake at 375 for about 22 minutes.
For tips on making these pinwheels and freezer instructions see the post above the recipe card.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!