Home » Appetizers » Spinach Feta Pinwheels
posted by Liz Berg
on December 26, 2023
Flaky, buttery puff pastry is rolled around spinach, feta & mozzarella to create these outrageously delicious Spinach Feta Pinwheels!
I hosted my book club earlier this month. Our book selection was Exit West, a fictional account of a couple escaping the war-torn Middle East through magical doors. Through these “doors” they were transported to three different countries to the west, one being Greece. This spanakopita appetizer is a riff on the Greek spanakopita recipe, and is absolutely scrumptious!
Table of Contents hide
1 Why You Must Make
2 Ingredient Notes:
3 How to Make
4 Expert Tips
5 Frequently Asked Questions
6 You May Also Like:
7 Menu Suggestions:
8 Spinach Feta Pinwheels
Why You Must Make
- It’s a fun twist on the traditional spanakopita, Some of the Greek spinach pie ingredients were incorporated into this spanakopita appetizer.
- With spanakopita or homemade baklava, there’s fussy phyllo dough to fiddle with! Using puff pastry makes quick work of a yummy spinach puff pastry appetizer!
- They are delicious!!!
Ingredient Notes:
- Staples: Eggs, Garlic Salt.
- Nutmeg – Grate from a whole nutmeg if possible. Otherwise, just use a pinch of ground nutmeg.
- Frozen chopped spinach – Defrost overnight in the refrigerator, then squeeze very dry before using. PRO-Tip: Use a potato ricer to remove excess liquid.
- Feta, in a block – It’s better quality feta than what is already crumbled, but both will work.
- Mozzarella, grated – Pre-shredded cheese is fine. Chop shredded cheese to make smaller pieces that will disperse more thoroughly.
- Green Onions – Also known as scallions.
- Frozen puff pastry – A brand with butter in the ingredients preferred. Dufour brand is great. Trader Joe’s also has this available during the holidays, so stock up.
How to Make
- Make the egg wash. Make the filling. Roll out the puff pastry and brush with the egg wash.
- Top the surface with the cheese mixture, then the spinach. Leave about a ½-1 inch free of toppings on one of the short sides. This will help the pinwheels seal.
- Roll up the pastry like a jelly roll. Slice, then chill briefly for the best puff pastry rise.
- Bake, cool slightly and DIG IN!!!
Expert Tips
- Though the traditional phyllo dough, which is used for spanakopita, is more finicky, you still need to understand how to work with puff pastry to get the best results when making these pinwheel appetizers.
- PRO TIP: For the best-tasting spinach feta pinwheels, look for an all-butter puff pastry brand. I use Dufour, but note that it will be much more expensive.
- To prevent your pinwheels from unraveling while baking, make sure about 1/2-inch of one short end of your puff pastry is free of filling. Double-check that it’s brushed with egg wash, then roll up from the opposite end, so that the filling-free edge adheres to the rolled cylinder.
- The pastry can warm up while you’re working with it. It bakes up best when chilled so I always pop it in the freezer while the oven heats up. If you have the time, you can cover the sheet pan with the pinwheels with plastic wrap and park them in the fridge until you’re ready to bake them.
- PRO TIP: Puff pastry puffs up best when baked cold, but it also needs to be baked at a high temperature. I like to rechill the pinwheels in the fridge before baking, then bake at 400° as directed.
- Brushing the puff pastry with an egg wash before rolling helped keep the spirals from unfurling, though a little reshaping was necessary before and immediately after their time in the oven.
Frequently Asked Questions
What’s the Difference Between Phyllo, Fillo, Filo, and Puff Pastry?
Phyllo, Fillo, and Filo are just variations in the spelling of tissue-thin sheets of dough. The word means “leaf” in Greek as the sheets are as thin as a leaf. They’re also quite delicate and become brittle if left exposed to the air. For that reason, a damp towel is placed over filo when it’s out to be used in a recipe.
Puff pastry, or pâte feuilletée in French, is a laminated dough, formed when chilled layers of butter are formed between layers of dough by folding, chilling, and refolding. Due to those layers of butter, the dough “puffs” when baked.
Both filo and puff pastry can be found in the frozen section of many grocery stores. They are generally not interchangeable in recipes.
What is Spanakopita?
This appetizer is based on spanakopita ingredients. It’s a Greek pie with phyllo as a top and bottom crust with sauteed spinach, onions, feta, and egg filling.
How Do You Store Puff Pastry Appetizers?
With feta cheese in the filling, these pinwheel appetizers should be stored in an airtight container in the refrigerator for 3-4 days. Gently reheat before serving. They also can be frozen for up to 3 months.
You May Also Like:
- Puff Pastry Bacon Twists from A Family Feast
- Muenster and Spinach Pinwheels
- Cranberry Brie en Croute
- Pepperoni Pinwheels
- More Appetizer Recipes
Menu Suggestions:
- Greek Lamb Skewers
- Mediterranean Grilled Cheese
- Mediterranean Endive Boats
- Greek Salad with Feta
- Greek Farro Salad
- Greek Lemon Bundt Cake
Stay in touch through social media@Instagram,Facebook, andPinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.
The Recipe:
Spinach Feta Pinwheels
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Yield16 pinwheels
A twist on the classic Greek spanakopita using puff pastry!
Ingredients
- 1 egg whisked with 1 tablespoon of water
- ½ cup crumbled feta (buy a block and crumble it yourself)
- ¼ cup grated mozzarella
- 1 green onion, chopped
- ½ teaspoon garlic salt
- A few grates of fresh nutmeg
- 1 10-ounce package of frozen chopped spinach, defrosted and squeezed dry
- 1 puff pastry sheet, defrosted (look for a brand made with butter like Dufour)
Instructions
- Whisk together the egg and water, and set aside.
- Mix together the cheeses, onion, and seasonings. Set aside.
- Roll out the puff pastry on a lightly floured surface to flatten the seams. Brush the surface with your egg wash.
- Top the surface with the cheese mixture, then break apart the spinach and spread evenly over the surface. ***Leave about an inch free of toppings on one of the short sides.***
- Starting on the short side that's covered with filling, roll up the pastry like a jellyroll.
- Line two baking sheets with parchment. Slice the roll into ½-¾ inch slices and place them on the prepared sheets.
- Pop them into the refrigerator or freezer to let them cool as the oven preheats to 400 degrees.
- Bake for 15 minutes or until they're golden.
Notes
Puff pastry "puffs" the best when it's cold, so always refrigerate your sheet pan of sliced pinwheels before baking for the best results.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
2 pinwheel
Amount Per Serving:Calories: 74Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 250mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 4g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates.Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results.To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
HOW MUCH DID YOU LOVE THIS RECIPE?
Please leave a comment on the blog or share a photo on Pinterest
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.
Appetizers Baking Tips Entertaining Popular Snacks
posted by Liz Berg on December 26, 2023
105 Comments // Leave a Comment »
« Previous PostClassic Buttermilk Pancakes
Next Post »Chewy Brownie Cookies
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
-
Jenny — Reply
Has anyone tried to make these and freeze them for future use? (Unbaked)
-
Liz Berg — Reply
See AlsoButternut squash, spinach and goat's cheese pieAsh Reshteh (Persian Noodle Soup Recipe)Butter Halloumi CurryVegan Latkes (Potato Pancakes)Hi, Jenny, I haven’t frozen, then baked, but it should work. Just extend the baking time.
-
-
Anne — Reply
YUM!
Thank you for creating this yummy appetizer. Admittedly, I added 1/4 more cheese (mozzarella) and used frozen and fresh spinach. Will serve this often – used the recommendation of another reviewer and added a dip… used Tzatziki.-
Liz Berg — Reply
Thanks for your kind review and tip for a dip to use, Anne!! I’m so glad you enjoyed these!!!
-
-
Rahul Dubey — Reply
The combination of flaky, buttery puff pastry with a filling of spinach, feta, and mozzarella must create a deliciously savory treat.
-
Mimi Rippee — Reply
A fabulous appetizer! Isn’t puff pastry just the best?!!
-
angiesrecipes — Reply
Spinach and feta are such a great combo for filling. These pinwheels look very tasty.
Merry Christmas!! -
Stephen McGlynn — Reply
Made this today for an evening get together. I made 2 batches. First batch followed to the letter. Second batch added parmasan cheese and 3 strips crisp bacon chopped. Both batches good but felt something missing. Mad a quick cucumber dill dip. That made all the difference.
-
Liz Berg — Reply
Hi, Stephen, sounds like a delicious pairing!!!
-
-
Jean — Reply
I made this recipe several times I absolutely love it. My family on the other hand doesn’t but that means there’s more for me. Yeah! This time I added a little cream cheese and it was just as good. I would post pictures but it doesn’t give you that option.
Thank you for a great recipe.-
Liz Berg — Reply
I’m so glad you enjoy these! I’ll try adding a bit of cream cheese the next time I make these—sounds great! Thanks, Jean!
-
-
Dee — Reply
Hi Liz, what an awesome recipe! I am making them over the holiday week. I love that it can be adapted to your personal preference. I am using herb and garlic cheese spread in place of the egg wash, parmasean in addition to the feta and mozzarella. Fresh spinach and crescent roll dough because everyone here on the S. Shore of Boston, MA must be using the sheets. Also, I had ordered ricotta in my order from Aldis through Instacart. They text me 1/2 hour before delivery to tell me they are sold out. My husband, my daughter and I spent 1 1/2 hours on our phones tracking it down. Unfortunately, there was not a one to be found within 15 miles of our house. Bummer!! So, even though it is killing this Italian Mama’s heart and breaking my familia’s tradition, they will be having mock lasagna made with ravioli and spinach. At least it will be my gravy!! I promised them that I would make it for them next week. Well, at least it is good for a laugh, NOW!! LOL!! I wish for you and your family to have a blessed and Merry CHRISTmas and all things bright and beautiful in the New Year and always. May blessings be upon you.
-
Liz Berg — Reply
Hi, Dee!! I hear you—my husband and daughter went to about 5 stores looking for frozen chopped spinach! Fingers crossed that your new twist is a hit!! Merry Christmas!!!
-
-
Diane — Reply
I’m going to make these for our family for Christmas. One thing I think would be helpful is a measurement on the puff pastry once rolled out.
-
Liz Berg — Reply
Hi, Diane, the rectangle should be approximately 8-9 x 12-14 inches. I use a Silpat to roll out the puff pastry and use that for guidance!
-
-
Jo Hamilton — Reply
I want to make for Christmas buffet luncheon. Can I make night before and cook the next morning? Do they need to be served warm? If I froze them uncooked several days in advance, would I cook them frozen or after thawing?
-
Liz Berg — Reply
Hi, Jo, Yes, you should be able to make them the night before. I’ve served them at room temperature so that’s always an option. If you froze ahead of time, I’d probably defrost first so you could keep a similar baking time. Hope that helps and hope you have a Merry Christmas!
-
-
Debra — Reply
Made them as instructed. Didn’t put in the fridge as my oven heated to 400 quickly. 15 minutes and they were done! Taking them to a dinner but I had to try one…delish! Will make again. ????
-
Liz Berg — Reply
So happy you enjoyed these, Debra! They’re one of my most popular recipes!!!
-
-
Claire — Reply
Made this yesterday, or a version of it as didn’t have all the ingredients – fresh spinach mixed with the cheese, added pine nuts and more cheese than recommended. They were delicious! Definitely making again!
-
Liz Berg — Reply
So glad they were a hit, Claire!! Thanks for reporting back 🙂
-
Liz — Reply
I am planning to make this with fresh spinach as well. Did you sauté the spinach? Thanks!
-
Liz Berg — Reply
Hi, Liz, I did not saute the spinach. I squeezed dry defrosted frozen chopped spinach and used that. If using fresh spinach, I’d chop, steam it and squeeze it dry when cool enough. That will make it pretty comparable to the box of defrosted spinach I use. Hope that makes sense. Hope you enjoy!
-
-
-
Blanche — Reply
I am going to make so this weekend thank
-
Liz Berg — Reply
Hope you love them as much as we do!!! Have a great weekend!
-
-
Heather — Reply
I wanted to try these but, the was advertising over the recipe. I couldn’t get rid of it. Is it possible for you to send me the recipe.
Thanks-
Liz Berg — Reply
Ugh, so sorry, Heather. I’ll email you the recipe and try to get those ads removed.
-
-
Jenifer Castaneda — Reply
Can I make these until just before cutting and then store them for a day or two? Having a big party and the more I do ahead of time the better….
-
Liz Berg — Reply
Hi, Jenifer, Yes, I think that would work. Just make sure the spinach is squeezed very dry so no moisture affects the puff pastry. Just keep wrapped airtight. Hope you enjoy!
-
-
Ashley — Reply
Can you make this and cut it up but before making can you freeze like a make ahead type of meal?
-
Liz Berg — Reply
Hi, Ashley, I’ve never tried it, but it should work well. I’d freeze the slices on a sheet pan, then when frozen, put them in a ziploc bag and remove all the air. Then extend the baking time if you bake them frozen. Hope that helps!
-
-
Gerlinde — Reply
I just started to work with puff pastry last year. Thanks for all the good tips and the yummy recipe.
-
Lucy — Reply
I’m using fresh instead of frozen spinach because that’s what I could find. Should I wilt it first?
-
Liz Berg — Reply
Hi, Lucy, Yes, I’d chop, wilt, then squeeze dry. At Christmas, we had to search numerous stores to find frozen spinach…so annoying!! Hope you enjoy.
-
-
-
Laura — Reply
Looks great and thanks for the helpful tips. Question, why not mix the cheese and spinach together?
-
Liz Berg — Reply
Good question, Laura. Frozen defrosted spinach is kind of clumpy. I find it disperses more evenly when done by hand. But you can certainly mix it together in a bowl, just use your fingers or a fork to “declump” the spinach 🙂
-
-
Debra — Reply
Seem a little dry and it was tough cutting through the spinach. Used three different knives but I did it! I’m thinking could use maybe a little cheese sprinkled on top?
-
Liz Berg — Reply
Hi, Debra,
Sure, you can sprinkle a little cheese on top. Did you use chopped spinach? Hope you enjoy!!!
-
-
Geraldine — Reply
I made these yesterday and it was delicious! Even my picky eater daughter loved it! Thank you so much for this recipe. I even shared it on my Instagram.
-
Liz Berg — Reply
Yay! So happy they were a hit, Geraldine!
-
-
Donna — Reply
Can these be made in advance and frozen until ready to bake?
-
Liz Berg — Reply
Hi, Donna, I haven’t tested freezing and baking, but it should work. You’ll have to extend the baking time. Hope you enjoy them!
-
-
Sherri — Reply
I made these and they were a hit! If I wanted to add a little more flavor to it, what could I add. I used fresh spinach but didn’t boil it down…it worked fine but I had a strong spinach taste to it. Not sure if the not boiling it would make that happen or not. I just felt like it was more of a spinach taste and was looking for more of a spice flavor to it. Any suggestions?
-
Liz Berg — Reply
Hi, Sherri,
There are lots of options to add more flavor—like dill, basil, thyme, red pepper flakes, lemon zest. I’d suggest quickly steaming the spinach, chopping, then squeezing to get rid of any excess liquid. So glad you enjoyed these!
-
-
Jose — Reply
Hi! Those pinwheels look delicious. What kind of cheese can be used instead of feta?
-
Liz Berg — Reply
Hi, Jose, The feta gives the pinwheels their spanikopita taste, but you could try adding a bit more mozzarella and them some grated Parmesan to give the boost of flavor that the feta would provide. Hope you enjoy!!!
-
-
Jan — Reply
Looking so delish. Can I use fresh spinach?
-
Liz Berg — Reply
Yes! You’ll need to steam it, chop it and squeeze it dry, but that will work. Hope you enjoy!
-
-
Stephanie — Reply
So easy to make! Everyone at my color street nail party loved them!!
-
Sam — Reply
Such a great recipe for entertaining. I will be putting it in rotation for all my summer entertaining coming up.
-
Becky Hardin — Reply
These are a all time favorite here at our house. They are so good.
-
Suzy — Reply
Can’t get enough of these savory pinwheels! Going to make them again this weekend.
-
Sommer — Reply
I make these year around! Such a party favorite.
-
Kerri Richter — Reply
I made these for our casual girls night and they aren’t any leftovers!
-
Ann Brindle — Reply
I made these for my friend’s 40th birthday and they were a huge hit. I am just sorry there weren’t any leftovers!
-
Jeannie Cowan — Reply
Hi Liz!
Would fresh spinach work just as well as frozen?-
Liz Berg — Reply
Yes, it should work just fine, but you’ll need a lot! Cook it down, chop and make sure to squeeze out any excess liquid before using! From my quick Internet search, it looks like you’ll need somewhere between 1-1.5 pounds fresh spinach. Here’s one recommendation:
- https://www.tasteofhome.com/cooking-tips/vegetables/how-much-spinach (https://www.tasteofhome.com/cooking-tips/vegetables/how-much-spinach)
Let me know how it goes!!
-
-
Shirley Wood — Reply
Hi Liz! This delicious recipe is a Feature this week at Merry Monday! You have been tagged on my Instagram! Tweeted and Pinned!
-
Carolyn — Reply
These are so adorable, I love the pinwheels!
-
Megan @ MegUnprocessed — Reply
These look delicious! Tasty way to get some spinach in!
-
Dan from Platter Talk — Reply
These fun little pinwheels are just perfect for summer reunions and dinner party appetizers. I love working with puff pastry and love eating it even more. Great job wit these!
-
Shelby — Reply
These would disappear in no time flat in my house (dangerous for me!) They look delicious and I love baking with puff pastry!
-
Emma Hahn — Reply
I made these for a party last weekend and they were such a huge hit! Spinach and feta make the perfect combination.
-
Emilyjackson — Reply
Spinach feta pinwheels Looks so good! I Thanks for the share!!
-
gerry speirs — Reply
best flavors ever!!
-
Jennifer Blake — Reply
Perfect appetizer! Looking forward to making this for my next gathering.
-
Sam -Raggedy Bits — Reply
These look so delicious!!! Printed and all ready to make!! They are going to be perfect for my hubby’s lunch!!
Thank you so much for sharing your yummy recipe with us over at Waste Not Wednesday!
-
Leanna — Reply
These look so delicious and easy. What a great recipe.
-
Linda on Poinsettia Drive — Reply
My two favorites spinach and feta. Definitely going to have to give this a try. Sharing on my social sites. Come and visit sometime.
-
Claudia Lamascolo — Reply
these sure are perfect for New YEars! Happy New Year Liz!
-
Rosella — Reply
Oh my those look so festive and delicious!! I WILL be making these ….. yum. Happy New Year Liz and all the very best in 2018.
-
Rikke — Reply
Can these be frozen?
-
Liz Berg — Reply
I have no experience freezing these, but I think it might work. If you try it, I’d bake them directly from the freezer and add about 15-20 minutes to your baking time.
-
-
Hillary — Reply
I want to make these for a brunch housewarming party I’m giving for a friend. I will never use the rest of the fresh nutmeg, but I can only imagine the tastiness it will add. Would it be possible to use the ground nutmeg I already have in my spice cabinet, and if so, how much would you suggest? I can’t wait to try these!
-
Liz Berg — Reply
Hi, Hillary! I know what you mean as I have a very old jar of whole nutmeg that I don’t think I’ll use up in my lifetime. I think just a pinch or two will be fine–I bet if I measured it would be 1/16th tablespoon or less. Hope you enjoy!
-
-
Melissa — Reply
Love!! Pinterest win! I added damoked salmon, and it was the cherry on top!
-
Little Cooking Tips — Reply
We can totally tell you made your own spanakopita properly lots of time from this line alone – for the feta: “buy a block and crumble it yourself”!:)
LOVED your yummy pinwheels dear Liz, the only thing we’d add, would be a little very finely chopped fresh dill, to give this a more spanakopita flavor:):) Can’t help it, we are from natives ourselves lol :):):)
Thank you for the delicious recipe!
Hugs,
Mirella and Panos -
Lauren — Reply
I fail immensely when working with puff pastry. Thanks for your tips – I guess I always do it wrong. I figured it’s always still raw because I’m putting it in the oven while it’s still cold. Maybe it’s just not cold enough?
I’ll definitely try again with this recipe – YUM! Probably on my Christmas Eve party menu -
MARY H HIRSCH — Reply
Our book club choice for this month (meeting Wednesday) is the excellent and well-written “The Lightless Sky: An Afghan Refugee Boy’s Journey of Escape to a New Life in Britain.” The Afghan Boy is 12 years old and the book, likes yours, probably, was unbelievable. We really have no idea. This kid spent a few months in Greece also !!!. So, since I am scheduled to bring a nibble, I am going to make these Pinwheels which I think are jazzy as well as delicious. I plan to share your story and recommend your book also. Thanks for your tips. I always like them.
-
Jeff — Reply
Wow, these look fantastic, and I’ll bet they’re as delicious as they look. Thanks for all the tips.
-
Sandra L Garth — Reply
Picture perfect and delicious! I’m adding this to the collection of contenders for our anniversary celebration. I hope the Mr wants this one as much as I do!
-
Eva — Reply
What a gorgeous pinwheels! You have a good idea put in the greek feta. I think I could eat one of this even in breakfast time.
-
Katherine | Love In My Oven — Reply
I was pretty excited when I saw these on Insta because I LOVE spanakopita and so the idea of an easier way to get those flavors is just fantastic! These look so great Liz! Thank you for introducing them to the world!!
-
Dawn @ Words Of Deliciousness — Reply
These look absolutely delicious. I am sure they were a hit!
-
Laura Dembowski — Reply
I bet these would be the first thing gone at a party. They look incredible and aren’t too hard to make.
-
Catherine — Reply
Dear Lizzy, These look so very delicious!! I know these were a hit! xoxo Catherine
-
Kelly — Reply
These look perfect, Liz! Love that you used puff pastry. Spinach and feta are one of my favorites!
-
Caroline — Reply
What a classic combination – they look tasty!
-
Barrie — Reply
These flavors are my favorite- something about spinach and feta and puff pastry is such a treat- great finger-food appetizer!
-
Gerlinde/Sunnycovechef — Reply
Spinach and feta in a pinwheel, how creative and tasty. I wouldn’t mind having one of your rolls right now, yummy!
-
Beth — Reply
As soon as I saw the picture, I thought, “Those would be perfect for book club!”
I love the way you tied the food in with the location of the book. -
Vicki Bensinger — Reply
This is so tempting. I’m a sucker for anything with spinach and of course add cheese and puff pastry and it would be challenging to stop me.
-
Hezzi-D — Reply
Pinwheels are always a “go to” appetizer for me and yours look delicious!
-
Cindys Recipes and Writings — Reply
A classic that I love!
-
allie @ Through Her Looking Glass — Reply
Hi Liz – I’m as interested in these delicious pinwheels as I am the book Exit West. I love to read. I just finished All the Light We Cannot See – a novel from the WW II era, and now I’m starting The Nightingale. Your yummy Spinach Feta Pinwheel are big treat and so pretty!
-
Claudia — Reply
Irresistible
-
Marcelle/A Little Fish in the Kitchen — Reply
These are super pretty and they sound truly delicious, Liz!!
-
Eva Taylor — Reply
Thanks for the tips about preventing them from unfurling. Could you bake them in a muffin tin, tucking them tightly into the tin might also prevent unfurling. As luck would have it, I have some spanakopita mixture in the refrigerator from a stuffed french stick I made last weekend, this will make a very tasty hors d’œuvres for co*cktails this evening.
-
Liz Berg — Reply
I like that idea, Eva! It’s worth a try!!
-
-
cheri — Reply
Hi Liz, these beauties are definnitely speaking to me this morning. Love everything about them, great tips too, Happy Sunday!
-
Melissa @ Insider The Kitchen — Reply
Spinach and Feta are a match made in foodie heaven, don’t you think? I love these pinwheels they just look so pretty!
-
Healthy World Cuisine — Reply
Liz these little spinach and feta treats are gorgeous. Breakfast, lunch, dinner and snacks in between are the perfect time for this little treat. If we can get ours to look as perfect as yours these would be a great dish to pass at all of these events coming up. Just pinned!
-
Lynn@Happier Than A Pig In Mud — Reply
Yep, I’d even eat them for breakfast! They sound amazing:@)
-
The Ninja Baker — Reply
You truly are the queen of the gourmet and gorgeous Liz <3 Appreciate, as always, your great tips…And tasty recipe! Love the combo of spinach and feta encircled by puff pastry. P.s. Your bookclub is very lucky.
-
Angie@Angie's Recipes — Reply
Is it a sin to want those puffy treats for the breakfast? Gosh..they look so good with feta and spinach filling.
