Name: Spanakopita Pinwheels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 40 pinwheels
Cuisine: European cuisine
Ingredients: 400 g spinach (fresh or frozen; if frozen, thaw and squeeze out excess water); 200 g feta cheese (crumbled); 2 tbsp dill (fresh, finely chopped); 3 pcs green onion (thinly sliced (use green and white parts)); 2 pcs eggs (lightly beaten to bind the filling); 2 tbsp olive oil (extra virgin, 1 tbsp for cooking and 1 tbsp in filling); 1 tsp salt (adjust to taste, feta adds saltiness); 0.5 tsp black pepper (freshly ground); 1 tbsp lemon juice (freshly squeezed, optional for brightness); 8 pcs phyllo dough (thawed if frozen; keep covered with a damp towel while working); 3 tbsp butter (melted, for brushing (can substitute extra olive oil))

Spanakopita

Prep: 15 min • Cook: 15 min. Rolled phyllo sheets are filled with a bright mixture of spinach, crumbled feta, fresh dill and green onion, then sliced and baked into golden, bite-sized pinwheels — effortless to make and perfect for grazing at a mezze spread or casual gathering.

Preparation time: 15 min
Cooking time: 15 min
Total time: 30 min
Servings: 40
Course: Appetizer
Complexity: Easy

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Ingredients

Filling

14oz spinach(fresh or frozen; if frozen, thaw and squeeze out excess water)
7oz feta cheese(crumbled)
2 tbsp dill(fresh, finely chopped)
3 pcs green onion(thinly sliced (use green and white parts))
2 pcs eggs(lightly beaten to bind the filling)
2 tbsp olive oil(extra virgin, 1 tbsp for cooking and 1 tbsp in filling)
1 tsp salt(adjust to taste, feta adds saltiness)
1/2 tsp black pepper(freshly ground)
1 tbsp lemon juice(freshly squeezed, optional for brightness)

Assembly

8 pcs phyllo dough(thawed if frozen; keep covered with a damp towel while working)
3 tbsp butter(melted, for brushing (can substitute extra olive oil))

Instructions

Filling

Heat 1 tbsp olive oil in a large skillet over medium heat. Add sliced green onion and cook until softened, about 1–2 minutes.
Add spinach in batches, stirring until wilted if fresh or fully heated if using thawed frozen spinach, 2–4 minutes.
Remove skillet from heat and let the spinach cool slightly, then transfer to a clean towel or cheesecloth and squeeze out as much liquid as possible.
In a mixing bowl combine squeezed spinach, crumbled feta, chopped dill, beaten eggs, remaining 1 tbsp olive oil, lemon juice, salt and pepper; mix until evenly combined and adjust seasoning.

Assembly & bake

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
Place one phyllo sheet on a clean surface and brush lightly with melted butter. Top with a second sheet and brush again; repeat to make pairs for easier rolling.
Spread a thin, even strip of the filling along the long edge of each phyllo pair. Roll tightly into a log, sealing the edge with a little butter.
Using a sharp knife, slice each log into 6–8 pinwheels about 2–3 cm (3/4–1 inch) thick and place cut-side up on the prepared baking sheet.
Brush the tops with remaining butter and bake for 12–15 minutes, or until golden brown and crisp. Let cool 5 minutes before serving.

Nutrition

Servings: 40
Serving size (imperial): 1.1 oz

Nutrient	Per serving	Per 100 g	Total (40 servings)
Calories	75 kcal	250 kcal	3,000 kcal
Protein	3.5 g	11.7 g	140 g
Fat	5 g	16.7 g	200 g
Carbs	4 g	13.3 g	160 g

Tips

Squeeze cooked spinach in a clean kitchen towel to remove excess moisture before mixing to avoid soggy pinwheels.
Brush rolls generously with melted butter or oil for crisp, deeply golden pinwheel edges during baking.
Serve warm with tzatziki, lemon wedges, or a simple yogurt dip to complement the savory spinach and feta flavors.

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Ingredients

Filling

14oz spinach(fresh or frozen; if frozen, thaw and squeeze out excess water)
7oz feta cheese(crumbled)
2 tbsp dill(fresh, finely chopped)
3 pcs green onion(thinly sliced (use green and white parts))
2 pcs eggs(lightly beaten to bind the filling)
2 tbsp olive oil(extra virgin, 1 tbsp for cooking and 1 tbsp in filling)
1 tsp salt(adjust to taste, feta adds saltiness)
1/2 tsp black pepper(freshly ground)
1 tbsp lemon juice(freshly squeezed, optional for brightness)

Assembly

8 pcs phyllo dough(thawed if frozen; keep covered with a damp towel while working)
3 tbsp butter(melted, for brushing (can substitute extra olive oil))

Instructions

Filling

Heat 1 tbsp olive oil in a large skillet over medium heat. Add sliced green onion and cook until softened, about 1–2 minutes.
Add spinach in batches, stirring until wilted if fresh or fully heated if using thawed frozen spinach, 2–4 minutes.
Remove skillet from heat and let the spinach cool slightly, then transfer to a clean towel or cheesecloth and squeeze out as much liquid as possible.
In a mixing bowl combine squeezed spinach, crumbled feta, chopped dill, beaten eggs, remaining 1 tbsp olive oil, lemon juice, salt and pepper; mix until evenly combined and adjust seasoning.

Assembly & bake

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
Place one phyllo sheet on a clean surface and brush lightly with melted butter. Top with a second sheet and brush again; repeat to make pairs for easier rolling.
Spread a thin, even strip of the filling along the long edge of each phyllo pair. Roll tightly into a log, sealing the edge with a little butter.
Using a sharp knife, slice each log into 6–8 pinwheels about 2–3 cm (3/4–1 inch) thick and place cut-side up on the prepared baking sheet.
Brush the tops with remaining butter and bake for 12–15 minutes, or until golden brown and crisp. Let cool 5 minutes before serving.

Nutrient

Per serving

Per 100 g

Total (40 servings)

Calories

75 kcal

250 kcal

3,000 kcal

Protein

3.5 g

11.7 g

140 g

Fat

5 g

16.7 g

200 g

Carbs

4 g

13.3 g

160 g

Tips

Squeeze cooked spinach in a clean kitchen towel to remove excess moisture before mixing to avoid soggy pinwheels.

Brush rolls generously with melted butter or oil for crisp, deeply golden pinwheel edges during baking.

Serve warm with tzatziki, lemon wedges, or a simple yogurt dip to complement the savory spinach and feta flavors.