Simple Greek Pinwheels are an easy, elegant appetizer made with fresh spinach, roasted red peppers, Kalamata olives, and feta wrapped in flaky puff pastry.
Serve these Mediterranean pinwheels with Homemade Tzatziki or Homemade Hummus for dipping.
Greek Pinwheels
These Greek Pinwheels make a fantastic starter for a dinner party or an easy, impressive appetizer for a casual gathering. They pair especially well with a glass of wine and a selection of Mediterranean dips.
The recipe uses store-bought puff pastry for convenience. The pastry is layered with fresh baby spinach, roasted red peppers, Kalamata olives, crumbled feta, and a sprinkle of oregano, then rolled and baked until golden and flaky. The contrast of buttery pastry and tangy, savory Greek fillings gives each bite great texture and flavor.
Ingredients Needed
- Puff pastry: One sheet (about 8 oz), thawed. Using refrigerated or frozen puff pastry keeps this appetizer quick and simple—if frozen, thaw in the refrigerator overnight.
- Kalamata olives: Sliced or halved for the classic Greek flavor.
- Roasted red peppers: Jarred whole roasted red peppers work well and add a mild smoky sweetness.
- Spinach: Fresh baby spinach is preferred. If using frozen spinach, defrost and squeeze out all excess moisture to avoid soggy pastry.
- Feta: Crumbled feta adds the salty, tangy element—use crumbled from a container or crumble a block yourself.
- Oregano: A teaspoon of dried oregano brings a finishing Mediterranean note.
- Dipping sauce (optional): Tzatziki or hummus are excellent companions but the pinwheels are also tasty on their own.
How to make Greek Pinwheels
- If the puff pastry is frozen, thaw it in the refrigerator overnight.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat.
- On a lightly floured surface or on parchment, unroll or roll the puff pastry just enough to smooth out folds and creases.
- Pat the spinach, olives, and roasted red peppers dry with paper towels to remove excess moisture. Spread the spinach in a thin, even layer over the pastry. Arrange strips of roasted red pepper and the olives on top, then sprinkle with crumbled feta and dried oregano.
- Tightly roll the pastry lengthwise into a log, pressing gently to seal the seam.
- Slice the log into approximately 1/2- to 1-inch thick rounds and place them cut-side down on the prepared baking sheet.
- Bake for about 20–23 minutes, or until the pastry is puffed and golden brown.
- Allow the pinwheels to cool slightly before serving so the filling sets and they are easier to handle. Serve warm with tzatziki, hummus, or your preferred dip.
Make-Ahead Directions
These pinwheels are ideal for make-ahead entertaining. Prepare them through assembly, slice the rolled log, and arrange the unbaked slices on a sheet pan. Cover tightly and refrigerate for up to 24 hours—any longer and the pastry risks becoming soggy.
For longer storage, freeze the unbaked, sliced pinwheels on a sheet pan until solid, then transfer to a freezer-safe container for up to 30 days. When ready to bake, place frozen pinwheels on a baking sheet, let them sit at room temperature for about 20 minutes, then bake as directed.
More Mediterranean Favorite Recipes
- Mediterranean Chickpea Salad
- Mediterranean Chicken and Rice Skillet
- Mediterranean Couscous
- Tabbouleh Salad
- Mediterranean Frittata
Whatever the occasion, these Mediterranean pinwheels are quick to assemble and always impressive. If you try them, consider leaving a comment and rating on the recipe page.
Greek Pinwheels
Author: Kristen Chidsey
Servings: 12
Prep: 10 mins · Cook: 20 mins · Total: 30 mins
A simple Mediterranean appetizer of puff pastry filled with spinach, roasted red peppers, Kalamata olives, and feta.
Ingredients
- 1 (8 oz) sheet puff pastry, thawed
- 2 cups fresh baby spinach
- 16 oz roasted red peppers, drained and patted dry
- 1/2 cup Kalamata olives, sliced in half
- 1/2 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1 cup tzatziki or hummus for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat.
- On parchment or a lightly floured surface, unroll the thawed puff pastry and gently smooth out creases.
- Pat the spinach, olives, and roasted peppers dry. Spread the spinach evenly over the pastry, then layer the peppers and olives. Sprinkle with feta and oregano.
- Roll the pastry tightly lengthwise into a log, then slice into 1/2–1 inch rounds. Place slices cut-side down on the prepared baking sheet.
- Bake 20–23 minutes, or until puffed and golden brown. Let cool slightly before serving with tzatziki or hummus.
Notes
- If fresh spinach is unavailable, 1/2 cup well-drained, thawed frozen spinach can be used.
- Substitute other favorite olives if you prefer milder flavor than Kalamata.
- Crescent roll dough may work as a quicker alternative to puff pastry, though the texture will differ.
- Tzatziki quick tip: grate 1/2 an English cucumber, salt and drain for 10 minutes, then combine with 2 cups plain Greek yogurt, 3 minced garlic cloves, 1/2 tsp salt, 2 tbsp minced fresh dill, 1 tbsp olive oil, and 1 tbsp lemon juice.
- Store leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warm.
Nutrition (per serving)
Calories: 148 kcal · Carbohydrates: 10 g · Protein: 4 g · Fat: 10 g · Saturated Fat: 3 g · Sodium: 411 mg
Nutrition information is automatically calculated and should be used as an approximation.