Gluten Free Spinach & Feta Pinwheels

If you’re looking for a gluten free appetizer that actually impresses people, these spinach and feta pinwheels are it. Golden, flaky, and packed with flavor.

I make these all the time, whether it’s for a get-together or just a regular afternoon snack. They’re the kind of recipe that works for any occasion without a lot of effort.

The dough comes together with just a few pantry staples, and the spinach and feta filling is super quick to prepare. No complicated steps or hard-to-find ingredients.

One thing I really love about this recipe is that nobody can tell they’re gluten free. The texture is spot on, with that buttery, flaky bite you want in a pinwheel.

You can eat them warm right out of the oven or at room temperature. Either way, they’re delicious.

Why You’ll Love This Recipe

Buttery Flaky Pastry – The cold butter and sour cream create a rich flaky dough that tastes just like real puff pastry.

Savory Filling You Will Love – The combo of salty feta and creamy spinach makes every single bite burst with flavor.

They Look Impressive – These golden pinwheels with sesame seeds on top look like they came straight from a bakery.

Ingredients

For the Dough

• 2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 tsp Xanthan Gum (omit if flour blend contains it)
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 6 tbsp Cold Unsalted Butter, cubed
• 1/3 cup Cold Sour Cream
• 1 Large Egg

For the Filling

• 5 oz Fresh Baby Spinach
• 1 tbsp Olive Oil
• 2 cloves Garlic, minced
• 3/4 cup Crumbled Feta Cheese
• 1/4 cup Cream Cheese, softened
• 1/4 tsp Black Pepper
• Pinch of Nutmeg

For Topping

• 1 Large Egg, beaten (for egg wash)
• 1 tbsp Sesame Seeds

How to Make

Step 1

Make the dough by combining the gluten free flour, xanthan gum, baking powder, and salt in a bowl. Add the cold cubed butter and work it in with your fingers until it looks like coarse crumbs. Stir in the sour cream and egg until a soft dough forms.

Step 2

Shape the dough into a flat rectangle, wrap in plastic, and refrigerate for 30 minutes.

Step 3

Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds, then add the baby spinach. Cook for 2 to 3 minutes, stirring, until the spinach is completely wilted. Transfer to a colander, press out as much liquid as possible, and let it cool.

Step 4

In a bowl, combine the cooled spinach, crumbled feta, softened cream cheese, pepper, and nutmeg. Stir until evenly mixed.

Step 5

Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Roll the chilled dough out between two sheets of parchment into a rectangle about 10 by 14 inches and 1/4 inch thick.

Step 6

Spread the spinach and feta filling evenly over the dough, leaving a half-inch border along one of the long edges. Starting from the opposite long edge, roll the dough up tightly into a log. Pinch the seam to seal.

Step 7

Using a very sharp edge, cut the log into slices about 1 inch thick. Place them cut side up on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with beaten egg wash and sprinkle with sesame seeds.

Step 8

Bake for 20 to 24 minutes until the pinwheels are golden brown and the pastry feels firm and flaky. Let them cool for 5 minutes on the baking sheet before serving warm.

My Tips

Squeeze Every Last Drop Out of the Spinach

This is the single most important step for getting perfect pinwheels. After wilting the spinach, press it in the colander with the back of a spoon, then transfer it to a clean kitchen towel or paper towels and squeeze it again.

If there’s leftover moisture hiding in the spinach, it will soak into the gluten free dough while baking. That means soggy, doughy pinwheels that never crisp up properly.

You want the spinach to feel almost dry to the touch before you mix it into the filling.

Keep the Butter and Dough Cold

Cold butter is what gives this dough its flaky texture. If the butter softens too much while you’re working it in, you’ll end up with a dense, biscuit-like pinwheel instead of a flaky one.

Cut the butter into small cubes and put it back in the fridge for a few minutes before you start. When you work it into the flour, use just your fingertips since your palms are warmer and will melt the butter faster.

If the dough feels sticky or soft after you mix it, don’t skip that 30-minute chill in the fridge. It needs that time to firm back up so you can roll it out without it falling apart.

Roll the Dough Between Parchment Paper

Gluten free dough is stickier and more fragile than regular dough, so rolling it between two sheets of parchment paper makes a huge difference. It keeps the dough from sticking to your counter or rolling pin, and you won’t need to add extra flour that could make the pinwheels dry.

If the dough cracks while rolling, just press the cracks back together with your fingers. This is totally normal with gluten free dough and won’t affect the final result at all.

More Tasty Recipes

• Gluten Free Spinach & Cheese Calzones
• Gluten Free Pizza Rolls
• Gluten Free Baked Samosas
• Gluten Free Mediterranean Flatbread
• Gluten Free Quiche Lorraine

FAQ

Can I make the dough and filling ahead of time?

Yes, you can prepare both the dough and the filling up to a day in advance and store them separately in the fridge. The dough actually benefits from a longer chill because it becomes easier to roll out and hold its shape.

When you’re ready, just let the dough sit at room temperature for about 5 minutes so it’s pliable enough to roll without cracking, then assemble and bake as directed.