Delicious Spinach Feta Salmon Pinwheels

It’s no joke, these Spinach and Feta Stuffed Salmon Pinwheels are always a big hit at my house. That creamy mix inside tender salmon makes each bite a treat, but it’s honestly just regular ingredients and takes less than forty minutes. I break it out for dinners with friends or when I just want to jazz up an average night—it’s always a winner around here.

The first time I offered these up was a spontaneous dinner with neighbors — the pinwheels literally disappeared in no time. Even the kids got excited over the fun look and mild taste.

Yummy Ingredients

• Toothpicks or kitchen twine: keep everything held together while baking, sturdy pieces work best so nothing falls apart
• Salt and pepper: go easy so you don’t oversalt, season as you assemble
• Dill: gives that herby, classic flavor, use fresh for full punch but dried is solid too
• Fresh lemon juice: brings everything alive, squeeze it right before you use it for max freshness
• Lemon zest: gives a fresh citrus pop, if you can get organic lemons, even better
• Cream cheese: dreamy and smooth, makes the filling hold together, leave it out a bit so it softens up
• Olive oil: use to sauté the greens and keep salmon juicy, pick an extra virgin bottle if you can
• Garlic: brings big flavor, fresh minced garlic totally beats the jarred kind
• Feta cheese: tangy and creamy, go for block feta and crumble it yourself so it’s extra tasty
• Fresh spinach: gives color and cooks up fast, just rinse and chop it well
• Salmon fillet: thick and fresh works best, grab a sturdy fillet for rolling

Easy Step Guide

Chill and Serve:

Let the baked pinwheels rest a few minutes so they keep together. Take out any twine or toothpicks before plating them up. Sprinkle a bit more dill or add a second squeeze of lemon if you feel like it.

Oven Time:

Get your oven hot at three seventy five Fahrenheit. Stand the pinwheels up in a greased dish, cut side facing up. Brush a little olive oil over to help browning. Bake for fifteen to eighteen minutes till the salmon is flaky and nice and opaque.

Slicing Pinwheels:

With a sharp knife, cut the rolled salmon into thick rounds. Try to keep every slice even so your platter looks great. Use a toothpick or some twine here and there to lock each one in place.

Pinwheel Assembly:

Slather that spinach-and-cheese filling all over the salmon. Starting from a short end, carefully roll the fillet up tight like a log. Plug in kitchen twine or toothpicks across the roll to keep it from unrolling while baking.

Get the Salmon Ready:

On a big cutting board, lay your salmon fillet out flat. For an even piece, cut sideways through it to open up like a book. If needed, use a meat mallet so it’s the same thickness all over. Sprinkle salt and pepper on both sides.

Mix the Filling:

Heat olive oil in a skillet for a couple minutes over medium, toss in garlic, and cook till your kitchen smells amazing. Add the chopped spinach and cook until wilted and soft. Move to a bowl and let it chill out for a bit, then mix in your feta, softened cream cheese, lemon juice, lemon zest, and dill. Blend until it all sticks together in the cheese.

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The biggest crowd-pleaser is always that melty feta. Every bite gets this creamy, salty kick that just pairs so well with rich salmon. Around here, more feta means more love. I’m asked to make this every holiday and there are rarely leftovers.

Keep It Fresh

Let things cool off before storing leftovers. Move pinwheels to a sealed container in the fridge, good for a couple days. To warm them back up, put in a dish, cover loosely with foil, and pop in a low oven until they’re heated through. Skip the microwave—it makes the salmon rubbery.

Swap Outs

No feta around? Goat cheese and even ricotta bring a similar vibe. If you’re out of spinach, grab baby kale or Swiss chard. Got folks who can’t do dairy? Go with plant-based cream cheese and leave out the feta.

Serving Ideas

Pair these pinwheels with a crisp salad and some crusty bread for dunking. Roasted baby potatoes hit the spot too, or serve alongside quinoa if you want something light. Want a party snack? Slice thinner and put out toothpicks for a fun app.

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Background Story

You’ll find dishes like this in plenty of Mediterranean kitchens—fish and cheese make any meal a celebration in those places. Adding lemon and dill, two classic Greek flavors, brightens up salmon’s rich taste. And though the pinwheel look is fancy, it’s simple enough for any home cook and makes dinner feel special any night.

FAQs About the Recipe

→ How do you keep salmon pinwheels from falling apart during baking?

Wrap up the salmon tight and poke in some toothpicks or tie up with string before slicing and baking. That way, the filling stays put and the rolls hold together. Don’t forget to pull out all the picks or string before you serve them.

→ Can I prepare the pinwheels ahead of time?

Sure can. Just get everything rolled up and stash the salmon in the fridge until you’re ready to bake. Slice it up and stick it in the oven when you want it fresh.

→ What sides pair well with spinach and feta salmon pinwheels?

Mix it up with herbed rice, roasted potatoes, or go simple with a tossed salad. Steamed veggies always work, too.

→ Is it okay to use frozen spinach instead of fresh?

Frozen spinach works fine. Thaw it first and squeeze out all the water, or you’ll end up with a runny filling.

→ How do I know when the salmon is cooked through?

When the salmon looks solid pink and breaks apart easily with a fork, you’re good. At 375°F, that’s usually about 15 to 18 minutes. Ovens vary, so keep an eye on it.

→ What is the best way to cut salmon for making pinwheels?

Place the fish flat and slice it sideways so you have a thin, even piece. If it’s too thick, gently pound it out so it rolls up nice and easy.