Save Pin
These salmon pinwheels loaded with feta and spinach are my go-to when I want to wow guests. The filling’s creamy, the salmon’s flaky, and it all feels a bit fancy without using anything hard to find. You can get this on the table in less than forty minutes. Whether it’s a busy weeknight or a casual get-together, I keep coming back to these.
The very first time I made these was a spur of the moment thing for some neighbors, and honestly, the plate emptied out right away. My kids even dig the pinwheels because they look cool and taste pretty mild.
Tasty Ingredients
- Cream cheese: makes everything hold together and boosts the creamy vibe let it sit out to soften for painless stirring
- Dill: brings on that herby pop you can go with fresh for extra punch or dried if that's what you have
- Feta cheese: tangy and thick go for a block and crumble it yourself so it tastes fresher
- Fresh spinach: adds lovely green flavor and softens fast chop it up small and wash well before cooking
- Lemon zest: adds a bright citrus note grate an organic lemon if you’ve got one lying around
- Salmon fillet: grab a sturdy, thick cut for best results make sure it’s fresh
- Olive oil: keeps stuff from sticking and locks in salmon’s moisture pick good extra virgin if you can
- Salt and pepper: gives the right amount of pop so don’t skip it but taste as you go
- Fresh lemon juice: gives a zingy lift squeeze right before adding for the brightest taste
- Garlic: adds some punch and aroma don’t swap for jarred if you can help it
- Toothpicks or kitchen twine: keeps the rolls tight while baking pick something sturdy that won’t snap
Simple Step-by-Step
- Finish Up and Serve:
- Give the pinwheels a couple of minutes to cool, pull out any twine or toothpicks, and set them on a platter. Throw on some fresh dill or a hit of lemon if you want a little more zing.
- Bake Until Done:
- Set your oven to three seventy five Fahrenheit. Put the cut pinwheels (with the cut sides facing up) in your greased baking dish. Brush a little olive oil on top so they don’t dry out. Bake for approximately fifteen to eighteen minutes. They’re ready when the fish flakes with a fork and isn’t see-through anymore.
- Roll and Slice:
- Spread your spinach-cheese mix all over the salmon. Starting at one end, roll it up nice and snug. Stick in toothpicks or tie with twine so it holds its shape, then slice into thick circles using your sharpest knife. Try to keep the pieces the same size for a tidy look.
- Salmon Prep:
- Set your fillet flat out on your board. Slide a knife through the side so you can open it up like a book, making an even sheet. You can use a meat mallet to even things out. Season both sides with salt and pepper.
- Mix the Filling:
- Heat olive oil in a skillet on medium for two minutes, then toss in the garlic until it smells amazing. Add the spinach and let it cook until wilted and soft. Take off the heat and cool down. Mix everything—spinach, garlic, cheeses, dill, lemon zest and juice—together in a bowl so the filling is creamy and well blended.
Save Pin
I always get the most compliments about the creamy feta. It melts perfectly into the spinach, and that salty twang goes so well with salmon. Around here the rule is the more feta, the better! This one shows up at our holiday table every year and people always want seconds.
Easy Storage
Let everything cool off before you stash it in the fridge. Stick leftovers into a sealed container and they’ll stay good for about two days. Warm them back up in the oven with some foil on top so they don’t dry out. I’d skip the microwave—the salmon can turn rubbery pretty fast.
Swap Ideas
No feta? No big deal—ricotta or goat cheese works great too. If you don’t have spinach, baby kale or even chard can fill in. For dairy free folks, choose a plant-based cream cheese and leave out the feta altogether.
How to Serve It
I love these with a big salad and some good bread to soak up the sauce. Roasted potatoes or quinoa on the side work well if you want to keep it lighter. Slice them thinner for party bites and pop them onto toothpicks for easy sharing.
Save Pin
Background
Lots of Mediterranean places serve stuffed seafood, mixing fish and cheese for big parties. Lemon and dill are super classic Greek pairings that really brighten up salmon. The pinwheel look feels fancy, but anyone can do it at home—and it’s sure to make dinner feel special.
Common Recipe Questions
- → How can I keep salmon pinwheels from coming apart while baking?
Wrap the pinwheels firmly with either some twine or stick a toothpick through each one. This helps keep everything together while they bake. Don’t forget to take out the toothpicks or twine before eating.
- → Is it possible to make pinwheels ahead of time?
Sure! Just put together the salmon log with the filling and pop it in the fridge until you're ready. Then slice and bake when you want them fresh.
- → What should I serve with spinach and feta salmon pinwheels?
A crisp salad, some roasted potatoes, herby rice, or even some steamed veggies would be awesome. They make a simple meal complete.
- → Can I swap in frozen spinach for fresh?
Frozen spinach totally works. Just make sure to get all the water out after thawing so your filling isn’t wet.
- → When are the salmon pinwheels done cooking?
Pull them out when the salmon is firm and flakes when you poke it with a fork. Usually that's about 15-18 minutes at 375°F (190°C), but keep an eye out depending on your oven.
- → What’s the easiest way to slice salmon for making pinwheels?
Lay the whole filet flat, then carefully slice sideways to make a thin, even slab. If you need, gently tap it with a mallet so everything’s the same thickness and easy to roll.