Spinach and Feta Pinwheels || Low Carb and Gluten Free

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Yes, More Pinwheels!

Extra extra, read all about it! Spinach and Feta Pinwheels are here! So that may have been a little corny, okay, a lot corny but I have always wanted to say that line, so I committed to it, ha. Yes, I am a bit silly and sometimes dramatic, but I have warned you guys before in older posts.

If you are new, then my apologies for your first crash course with my goofy side. Now, going forward you can to be on the look out for that side of me, and yes it does rear its head quite often around here.  I do try to show some restraint from time to time though. You’re welcome for that, ha!

So you might be thinking, more pinwheels, huh? Yes, more pinwheels! After all, I did promise a couple of weeks ago in my new Bacon and Ranch Pinwheels recipe post that I would be sharing another recipe. This one is delightful and differs from all three of my earlier pinwheel recipes because it is totally meatless.

It’s about time I tried a veggie one, right? Yep, I thought so too, and I was surprised to find these are my favorite ones yet!

Spinach and Feta Pinwheels || Low Carb and Gluten Free Appetizers

Pinwheels Gone Greek!

I have always loved spinach and Feta Cheese. It is a classic combo that used in Greek dishes such as Spanikopita. That traditional spinach pie is delicious and highlights the leafy spinach greens, feta cheese, and onions or scallions.

It is usually layered between sheets of feathery light Phyllo dough and tons of butter. It is so amazing you guys! Amazing enough that even though the pastry is far from low carb, I splurge on it every year when we attend the Greek Food Festival in Little Rock, AR.

With that perfection in mind, I began to look toward my old stand by, the cheese dough, to bring me a lower carb and gluten-free version of my beloved spinach and feta pastry.  I knew, of course, that the tender Phyllo dough would not be easily mimicked by the denser cheese pastry, but the one thing I did know is that the flavors of the spinach and feta would marry nicely with the tender cheese dough that I use with my other pinwheels recipes.

Spinach and Feta Cheese Pinwheels are a great low carb and gluten free appetizer.

I had to snap this picture of my little guy snatching a pinwheel!

Did I mention this is my fourth pinwheel recipe? Yes, I am little obsessed with pinwheels, but you guys, there are just so many delicious possibilities out there for filling these little treats. So far I have used sausage, bacon, pepperoni, and sauce, and now spinach and cheese.

Hey, some may think that is overkill, but I look at it like this, I have now established four varieties of pinwheels that would make up a pretty amazing party tray!  Just think about it for a minute, how awesome would it be to set out a tray of warm and tasty pinwheels for your guests? Nobody will ever guess they are low carb and gluten-free, I promise!

Want to Build a Pinwheel Tray? Here are Three More Options:

Pepperoni Pizza Pinwheels

Sausage & Cream Cheese Pinwheels

Bacon, Onion, and Ranch Pinwheels


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Spinach and Feta Pinwheels || Low Carb and Gluten Free
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  • 1 Batch of my Cheese Dough
  • Filling
  • 6 oz of cream cheese, room temperature
  • 10 oz of frozen spinach, thawed and drained well
  • 2 oz of Feta Cheese Crumbles
  • 2 green onions, chopped fine
  • 1/4 tsp garlic powder


  1. First prepare your filling by adding the softened cream cheese, and spinach to a mixing bowl. Tip: When your spinach thaws, you will need to drain as much of the water out as possible. I use clean hand to squeeze the water out before adding it to my cream cheese.
  2. Next add in the Feta Cheese, chopped green onions, garlic powder and mix the filling until it is combined thoroughly.
  3. Set the mixture aside and make your cheese dough according to the recipe linked above.
  4. Once you have your dough made spray a an area or wax paper and lay your pastry dough on the are.
  5. Begin rolling the dough out as evenly as possible until you have a nice size rectangle. I like my dough to be around 1/4 inch thick when I am done. You just don't want it so thin it tears as you roll the pinwheels up.
  6. Spread your Spinach and Feta mixture evenly all over the top of the rolled out dough.
  7. Begin rolling the dough up over the filling as tightly as possible. This is the same way you would roll cinnamon rolls.
  8. Once the dough has all rolled up place your filled dough on a platter and put it into the freezer for 30-45 minutes to set up. This will make the pinwheels cut more easily.
  9. After you have chilled the pinwheels you can slice them into about 1/4 inch slices and place them on a greased baking sheet. I generally get 27 slices from my pinwheels but that will vary depending on how thick you cut them.
  10. Bake at 375 for 16-18 minutes. The Pinwheels will be beautifully golden brown when ready.
  11. Serve warm or at room temperature.
  12. This recipe can be frozen and will keep in the freezer for up to two months.


  1. Laurie J Norman says:
    I am enjoying your recipes. For this one, I used the cheese dough you have on your Sausage Cream Cheese pinwheel recipe--I like it better with the baking powder, spices and baking soda added in. I have 3 teenagers plus friends so these pinwheels are very, VERY popular at my house!

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