These Spinach and Feta Pinwheels, gluten-free and golden-crisp, are little bites of comfort. You get that Greek-style flavor of spanakopita but without the phyllo drama. Just mix, roll, and bake. They’re flaky on the outside, cheesy on the inside, and ready to wow any crowd.
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Why You’ll Love These Spinach and Feta Pinwheels, gluten-free
They’re quick, comforting, and absolutely delicious. You get all the Greek-inspired goodness of spinach pie in a handheld bite. The puff pastry turns crisp and flaky, while the filling stays soft and cheesy with a little salty tang. Whether you’re prepping for a party or packing lunchboxes, these are always a win. You can make them ahead, reheat them fast, and even freeze the extras if there are any.
For a colorful party platter, pair these pinwheels with Christmas Charcuterie Cups they’re festive, easy to prep, and totally snackable.
Ingredients You’ll Need
For the Spinach and Feta Pinwheels, gluten-free
200g fresh spinach leaves, washed and dried very well
4 spring onions, finely sliced
150g Greek feta cheese, crumbled
50g grated parmesan
1 egg, whisked (for egg wash)
Salt and pepper, to taste
Gluten-free puff pastry (1 2 sheets depending on size)
For the Yoghurt Dip
150g thick Greek yoghurt
Zest of 1 lemon
1 garlic clove, minced
2 teaspoons olive oil
Salt and pepper
How to Make Spinach and Feta Pinwheels, gluten-free
Step 1: Make the Filling
Preheat your oven to 210°C fan. Line two trays with baking paper. Finely chop the spinach, making sure it’s super dry (seriously soggy spinach ruins the mix). Squeeze out any moisture, then mix it with the feta, parmesan, spring onions, salt, and pepper. Stir until it comes together like a thick, creamy paste.
Step 2: Spread and Roll
Lay out your puff pastry on a clean surface. Spread the spinach mixture evenly across the sheet, leaving a small edge bare at the top. Gently roll it up into a tight log and press the seam to seal.
Step 3: Slice and Brush
Use a sharp knife to slice the log into 2cm pieces. Place each one flat on your prepared trays. Brush the tops with whisked egg so they get that perfect golden finish.
Step 4: Bake and Serve
Bake for about 20 minutes or until golden, crisp, and puffed up. While they bake, stir together the yoghurt dip ingredients in a bowl and chill it in the fridge. Let your pinwheels cool for 10 minutes before serving.
You could easily serve them warm or at room temp with a platter of Juicy Mini Sandwiches for Parties on the side. Instant crowd-pleaser.
Can I Make Them in the Air Fryer?
Yes you can. Just halve the recipe and follow the same steps. Once sliced, place the pinwheels into a paper-lined air fryer basket, leaving space between each. Cook at 200°C for 15 minutes until golden. They puff up beautifully!
Tips and Variations
Make them dairy-free by using vegan feta and dairy-free parmesan
Add a pinch of nutmeg or red pepper flakes for extra flavor
Swap in rocket or kale if you’re out of spinach
Use any leftover filling to stuff mushrooms or layer in a quiche
Serve them with a cheesy side like these Garlic Bread Rolls they’re pillowy, buttery, and totally gluten-free adaptable.
Storage & Make-Ahead Tips
Store cooled pinwheels in an airtight container in the fridge for up to 3 days
Reheat in the oven or air fryer at 180°C until warm and crisp
Freeze unbaked rolls, then slice and bake straight from frozen (add a few extra minutes to baking time)
Keep the yoghurt dip separate until ready to serve
FAQs
Can I use frozen spinach?
Yes, just make sure to thaw and squeeze out all the water before mixing it in.
Can I prep these ahead?
Definitely. You can prep, roll, and slice them ahead. Just chill or freeze until you’re ready to bake.
Are they still tasty without the dip?
Totally. The dip is a bonus, not a must. These pinwheels are delicious even on their own.
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Spinach and Feta Pinwheels (Gluten-Free)
Equipment
- Baking trays Line with parchment paper
- Sharp knife For slicing the rolled pastry
- Mixing bowls To mix filling and dip
- Pastry brush For applying egg wash
Ingredients
- 200 g fresh spinach leaves, washed and dried well
- 4 spring onions, finely sliced
- 150 g Greek feta cheese, crumbled
- 50 g grated parmesan cheese
- 1 egg, whisked (for egg wash)
- salt and pepper, to taste
- 1–2 sheets gluten-free puff pastry
- 150 g thick Greek yoghurt
- 1 lemon, zest only
- 1 clove garlic, minced
- 2 tsp olive oil
- extra salt and pepper for dip
Instructions
- Preheat your oven to 210°C fan (410°F) and line two trays with baking paper.
- Finely chop the spinach and squeeze out excess moisture. Mix it with feta, parmesan, spring onions, salt, and pepper until well combined.
- Lay out the puff pastry and spread the spinach mixture evenly, leaving a small edge bare at the top. Roll tightly into a log and press the seam to seal.
- Slice the log into 2 cm pieces and place them flat on the trays. Brush tops with the whisked egg.
- Bake for 20 minutes or until golden and crisp. Meanwhile, mix the yoghurt, lemon zest, garlic, olive oil, salt, and pepper for the dip.
- Let pinwheels cool for 10 minutes before serving with the chilled yoghurt dip.