Spinach & Feta Stuffed Salmon Pinwheels Recipe

Get ready to impress both your eyes and your taste buds with Spinach & Feta Stuffed Salmon Pinwheels! These elegant swirls of flaky salmon, garlicky spinach, and creamy feta are nestled together for the ultimate flavor experience. They’re surprisingly straightforward to make but look like a special-occasion masterpiece. Whether you’re hosting friends or treating yourself to something extraordinary, this dish delivers vibrant color, tangy brightness, and that irresistible, savory combo of salmon and cheese that simply melts in your mouth.

Ingredients You’ll Need

Great recipes don’t have to be complicated—the magic here comes from a handful of clever, classic ingredients working in harmony. Each component brings something unique, from freshness to creaminess, and together, they turn these Spinach & Feta Stuffed Salmon Pinwheels into pure deliciousness.

• Salmon Fillet (1 large, about 1½ lbs, skinless): Choose a fresh, center-cut fillet for easier rolling and beautiful pinwheel spirals.
• Fresh Spinach (2 cups, chopped): Delivers vibrant color and earthy flavor; if using baby spinach, you can skip tough stem removal.
• Feta Cheese (½ cup, crumbled): Adds tangy, salty richness that perfectly balances the salmon.
• Garlic (2 cloves, minced): A little for aromatic depth—don’t skip this, it makes the stuffing pop!
• Olive Oil (1 tablespoon): For sautéing spinach and brushing the pinwheels before baking, lending lovely flavor and moisture.
• Cream Cheese (2 tablespoons, softened): This binds the filling and creates that irresistible, creamy texture in every bite.
• Lemon Zest (1 teaspoon): Just a bit of zest lifts the whole dish and pairs perfectly with fish.
• Lemon Juice (1 tablespoon): A splash of citrus brings brightness and balances the richness.
• Dried Dill (½ teaspoon) or Fresh Dill (1 teaspoon): Either will work; dill’s fresh, herbal notes complement both the salmon and the cheese.
• Salt and Pepper (to taste): Season generously to draw out all the flavors.
• Toothpicks or Kitchen Twine: For holding those gorgeous pinwheels together during baking—don’t forget to remove them before serving!

How to Make Spinach & Feta Stuffed Salmon Pinwheels

Step 1: Prepare the Spinach and Feta Filling

Start things off by heating olive oil in a skillet over medium heat—just enough to create a soft sizzle when you add your garlic. Let the garlic cook for about a minute until fragrant, then stir in the chopped spinach. Watch as the vivid green leaves wilt down in just a couple minutes. Once softened, take the skillet off the heat and let it cool for a bit—just enough so your cheeses don’t melt too soon. In a mixing bowl, combine the spinach mixture with crumbled feta, softened cream cheese, lemon zest, lemon juice, and your dill. Mix until smooth and evenly combined, creating a bright, savory filling for your salmon pinwheels.

Step 2: Prep the Salmon Fillet

Now for the fun part: transforming your salmon fillet into a perfect canvas for the filling. Place the fillet on a clean cutting board. With a sharp knife, carefully slice it horizontally to create a long, thin, flat piece of fish. If you notice thicker areas, gently pound them out with a mallet to achieve an even layer. Season both sides generously with salt and pepper. This step ensures each Spinach & Feta Stuffed Salmon Pinwheel is fully flavored from the inside out.

Step 3: Assemble the Pinwheels

Gently spread your spinach and feta mixture evenly across the surface of the salmon, reaching all the edges for maximum flavor in every bite. Starting at the narrower end, roll up the salmon tightly into a log, keeping the filling tucked inside. To secure, use toothpicks or kitchen twine at intervals along the roll. Now, with a sharp knife, slice the salmon roll crosswise into thick, beautiful 1½-inch pinwheels—you’ll see that irresistible spiral of green and white inside the rosy pink fish.

Step 4: Bake the Pinwheels

Preheat your oven to 375°F (190°C) while you arrange the pinwheels in a greased baking dish. Give each piece a gentle brush of olive oil to help them bake up beautifully moist and glossy. Pop them into the oven, and let the magic happen for 15 to 18 minutes. You’ll know they’re perfect when the salmon flakes easily with a fork and the filling is bubbling ever so slightly. The aroma alone will make everyone eager for dinner.

Step 5: Serve

Once your Spinach & Feta Stuffed Salmon Pinwheels are out of the oven, let them cool for a minute or two before carefully removing the toothpicks or twine. Now comes the finishing touch—garnish with a sprinkle of fresh dill or an extra squeeze of lemon juice for brightness. Serve them up while they’re warm and melty for the best experience.

How to Serve Spinach & Feta Stuffed Salmon Pinwheels

Garnishes

A simple shower of fresh chopped dill or parsley over the top will highlight the green flecks in the pinwheel’s swirl and freshen up each bite. For extra color, consider a fine grate of lemon zest or a few thin slices of lemon on the side—these little touches make your Spinach & Feta Stuffed Salmon Pinwheels as vibrant on the plate as they are in flavor.

Side Dishes

Pair these luscious pinwheels with bright, seasonal sides: a crisp green salad, herb-roasted potatoes, or a medley of lightly sautéed vegetables work beautifully. For something elegant, try alongside a simple herby couscous or wild rice to soak up all the juices. Every side should complement, not compete, letting the Spinach & Feta Stuffed Salmon Pinwheels shine as the main event.

Creative Ways to Present

Let your creativity shine by serving these pinwheels as an appetizer on a platter, with cocktail picks for easy grabbing. They’re just as delightful on a bed of fresh greens or atop creamy polenta for a sit-down meal. For brunch, nestle them on toasted sourdough and top with a poached egg—suddenly you’ve got a showstopper worthy of any breakfast spread!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the salmon pinwheels cool to room temperature before transferring them to an airtight container. They’ll keep happily in the fridge for up to two days, making tomorrow’s lunch or dinner a breeze (and maybe even more flavorful as the ingredients meld).

Freezing

For longer storage, freeze the cooked pinwheels in a single layer on a tray until solid, then transfer to a freezer-safe bag or container. They’ll retain their best texture if used within a month—just be sure to thaw overnight in the refrigerator before reheating.

Reheating

For the best results, reheat Spinach & Feta Stuffed Salmon Pinwheels in a 325°F oven, covered loosely with foil, until heated through (about 12–15 minutes). This gentle method keeps the fish moist and the filling creamy, preserving their just-baked appeal. Skip the microwave if you can, to avoid drying out the salmon.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Simply thaw frozen spinach completely, squeeze out as much water as possible, and proceed as you would with fresh spinach. You may want to use a little less since it’s more compacted.

What type of salmon works best for Spinach & Feta Stuffed Salmon Pinwheels?

Go for skinless, center-cut salmon fillets if possible—they’re easier to roll and result in even, attractive pinwheels. Wild-caught or farmed both work, as long as the fillet is nice and fresh.

Can I make these pinwheels ahead of time?

Yes! You can assemble the pinwheels up to a day in advance and keep them tightly wrapped, uncooked, in the fridge. Just bake right before serving for the freshest results.

What can I substitute for feta cheese?

If you’re not a fan of feta, try goat cheese for a creamy tang or ricotta for a milder flavor. Both work beautifully with the spinach and salmon in these pinwheels.

How do I keep the pinwheels from falling apart?

Rolling tightly and securing with toothpicks or kitchen twine is key. Letting the stuffed roll chill briefly before slicing can also help maintain clean, compact spirals during cooking.

Final Thoughts

Give Spinach & Feta Stuffed Salmon Pinwheels a spot at your next dinner table, and watch your crowd swoon—these beauties are as tasty as they are eye-catching. With just a handful of ingredients and some easy steps, you’ll discover how rewarding homemade, restaurant-worthy salmon can be. Happy cooking!

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