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Spinach & Feta Pinwheels

Spinach & Feta Pinwheels

By: Lisa Holmen

The key to making a successful pinwheel is to have an even layer of filling over the pastry and to roll it up tight so it keeps its shape. I like to place the pastry in the fridge briefly prior to cutting it as it helps it firm up nicely.



Prep time

Cook time



  • 250g frozen baby spinach, thawed & well drained
  • 100g feta, crumbled
  • 1/3 cup finely grated parmesan
  • 1 tsp lemon juice
  • Sea salt & pepper, to season
  • 2 sheets puff pastry, defrosted
  • 1 egg, lightly whisked


  • Preheat oven to 220°C or 200°C fan-forced. Line 2 oven trays with baking paper.
  • Place the spinach, feta, parmesan and lemon in a bowl and stir to combine. Season well with salt and pepper.
  • Place the puff pastry on a chopping board, then top evenly with the spinach and feta mixture.
  • Roll pastry tightly using your fingertips until it resembles a log shape. Place in the fridge for 10 mins.
  • Cut the roll into 12 pinwheel slices using a serrated knife and place on the baking trays, leaving space between each slice. Brush each slice with egg.
  • Bake for 15 mins until browned slightly.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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