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Spinach Pesto and Feta Pinwheels
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4.20 from 10 votes

Spinach Pesto and Feta Pinwheels

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Snacks
Servings: 16
Calories: 0kcal
Author: Lauren


  • 2 sheets of puff pastry - partially thawed
  • ½ cup of basil pesto
  • 100 g of feta cheese - crumbled
  • ½ cup of parmesan cheese - finely grated
  • ½ cup of mozzarella cheese - grated
  • 80 g of baby spinach leaves
  • 1 egg - lightly beaten


  • Preheat your oven to 200 degrees (fan forced) and line two trays with baking paper.
  • Place the two sheets of puff pastry which have partially thawed, onto your kitchen bench and brush the top and bottom edges lightly with the beaten egg.
  • Spread half of the pesto over each sheet of pastry, leaving a 1cm border around all of the edges.
  • Sprinkle half of the crumbed feta cheese, parmesan cheese, mozzarella cheese and baby spinach leaves over each sheet of pastry.
  • Carefully roll up each slice of pastry, starting at the bottom with the edge brushed with egg, and roll to enclose the filling.
  • Place both of the rolled up sheets of pastry into the fridge for 15 minutes to firm.
  • Remove the pastry from the fridge and cut each roll into 8 equal pieces. Place each pinwheel onto your prepared baking trays.
  • Brush a little of the beaten eggs over each pinwheel
  • Place the Spinach Pesto and Feta Pinwheels into the oven to cook for 12 - 15 minutes or until they are puffed and golden.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg