Spinach & Feta Stuffed Salmon Pinwheels Recipe

If you’ve been looking to up your seafood game, these Spinach & Feta Stuffed Salmon Pinwheels are exactly what you need! With vibrant spinach, creamy feta, and a juicy salmon fillet, this recipe creates an impressive swirl of flavor and color that’s as beautiful as it is delicious. Whether you’re hosting a special dinner or just craving a restaurant-style meal at home, Spinach & Feta Stuffed Salmon Pinwheels are sure to steal the show and win over anyone lucky enough to snag a bite.

Ingredients You’ll Need

What I love about this dish is how straightforward the ingredient list is, yet each component has a starring role in creating layers of flavor. The simplicity lets the freshness shine, and every element—from the salmon to the lemon zest—brings its own touch to the experience.

• Salmon Fillet: Choose a large, skinless piece; a fresh, thick fillet rolls best and showcases those gorgeous pinwheel spirals.
• Fresh Spinach: Gives a burst of bright color and a mild, earthy flavor that pairs beautifully with rich salmon.
• Feta Cheese: Brings a salty, creamy punch that offsets the mild fish and adds Mediterranean flair.
• Garlic: Just two cloves sautéed in olive oil add aromatic depth to the filling.
• Olive Oil: Sautéing garlic and spinach in olive oil infuses the base with richness.
• Cream Cheese: Softened cream cheese helps bind the filling, making each pinwheel extra luscious.
• Lemon Zest: Freshly grated zest wakes up the dish with citrusy brightness, enhancing the salmon and spinach.
• Lemon Juice: Adds tang and balances the richness in the filling—don’t skip it!
• Dried or Fresh Dill: Offers an herbaceous note that’s classic with both salmon and feta.
• Salt and Pepper: Simple seasoning to make all those bold flavors shine.
• Toothpicks or Kitchen Twine: Essential for keeping your gorgeous pinwheels perfectly shaped during baking.

How to Make Spinach & Feta Stuffed Salmon Pinwheels

Step 1: Prepare the Spinach and Feta Filling

This is the foundation of our Spinach & Feta Stuffed Salmon Pinwheels! Start by heating the olive oil in a skillet set over medium heat. Add the minced garlic, letting it sizzle and infuse the oil with its tantalizing aroma for about a minute. Toss in your chopped spinach, stirring just until wilted and vibrant, then take it off the heat so nothing overcooks. Once it’s cooled a touch, mix the spinach with feta, cream cheese, lemon zest, lemon juice, and dill in a bowl. Stir until you have a creamy, tangy, herb-flecked mixture—the perfect filling for our salmon canvas.

Step 2: Prep the Salmon Fillet

Now for a quick bit of kitchen artistry! Lay your skinless salmon fillet flat on a cutting board. Using a sharp knife, gently slice it horizontally so you’re left with a thin, even piece—think like you’re opening a book. If some spots are thicker, a couple of gentle taps with a mallet make it uniform for rolling. Season with salt and pepper for that critical layer of flavor in every bite of Spinach & Feta Stuffed Salmon Pinwheels.

Step 3: Assemble the Pinwheels

This is where the magic really happens. Carefully spread your spinach and feta filling across the entire surface of the salmon, getting it all the way to the edges. With steady hands, roll up the fillet tightly from one end to the other, creating a little salmon log. Secure it at intervals with toothpicks or tie with kitchen twine—this helps your pinwheels keep their shape in the oven. Slice the log into 1½-inch rounds, revealing that beautiful swirl!

Step 4: Bake the Pinwheels

Preheat your oven to 375°F (190°C). Gently arrange the pinwheels in a greased baking dish, spacing them so they have room to cook evenly. Give each a light brush of olive oil for a hint of sheen and extra moisture. Pop them in the oven and bake for 15-18 minutes, or until the salmon is cooked through and just begins to flake. The aroma is irresistible—fresh, herby, and full of promise!

Step 5: Serve

Now comes the best part: enjoying your handiwork! Remove any toothpicks or twine (don’t forget this step!), and arrange the Spinach & Feta Stuffed Salmon Pinwheels on a platter. Sprinkle a little fresh dill or give them an extra spritz of lemon juice for a final flourish of flavor and color.

How to Serve Spinach & Feta Stuffed Salmon Pinwheels

Garnishes

For finishing touches, nothing beats a shower of freshly chopped dill, a zesting of lemon, or a scattering of microgreens. They add color and a hint of freshness that perfectly complement the richness of the pinwheels. A light drizzle of good olive oil right before serving makes the flavors even more vibrant.

Side Dishes

Pairing is half the fun with Spinach & Feta Stuffed Salmon Pinwheels! They’re effortlessly elegant alongside lemony couscous, a crisp cucumber-dill salad, or roasted potatoes with a squeeze of fresh lemon. For a lighter meal, try serving with grilled asparagus or oven-roasted tomatoes—the pinwheels are versatile enough to go with most of your favorite sides.

Creative Ways to Present

Let your imagination run wild! Arrange the pinwheels on a rustic wooden board with extra lemon wedges and small bowls of tzatziki for dipping. For a party, spear each pinwheel with a fancy cocktail pick and serve them as colorful appetizers. Or, lay them atop a bed of baby greens for an impressive main course presentation that’s almost too pretty to eat.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), store cooled Spinach & Feta Stuffed Salmon Pinwheels in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to two days, making an easy lunch or dinner the next day.

Freezing

Spinach & Feta Stuffed Salmon Pinwheels can be frozen before baking! After assembling and slicing the pinwheels, arrange them on a parchment-lined tray and freeze until solid, then transfer to a freezer-safe bag. When ready to bake, simply add a few extra minutes to the baking time straight from frozen. Avoid freezing after baking, as the texture is best when freshly baked.

Reheating

To reheat, place the pinwheels in a baking dish, cover loosely with foil to avoid drying out, and warm in a 325°F (163°C) oven for about 10 minutes or until heated through. You can also quickly zap them in the microwave, but the oven is best to keep the texture just right.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw and squeeze out as much water as possible before sautéing it with the garlic. Frozen spinach is a convenient swap and works beautifully in these pinwheels.

What’s the best way to slice the salmon for rolling?

Use a very sharp, long-bladed knife and make slow, steady cuts to create a thin, even slab. If you’re nervous, ask your fishmonger to butterfly the fillet for you—a little expert help is always welcome!

Can I prepare Spinach & Feta Stuffed Salmon Pinwheels ahead of time?

Yes! Assemble and slice the pinwheels in advance, then cover and refrigerate them until you’re ready to bake. This is great for entertaining or for prepping meals ahead of a busy weeknight.

What can I use instead of feta cheese?

If feta isn’t your favorite, try goat cheese for a similar creamy texture with a bit more tang, or ricotta for a milder, softer bite. Each brings a slightly different profile, so try whichever you prefer!

How do I keep the pinwheels from unraveling while baking?

Securings the rolled salmon with toothpicks or kitchen twine helps keep everything in place. Be generous with the securing, especially near the ends, and always remove them before serving for the best experience.

Final Thoughts

There’s something so satisfying about making Spinach & Feta Stuffed Salmon Pinwheels at home—they feel special, taste incredible, and always look stunning. If you love fresh flavors, creamy fillings, and a dish that earns you a chorus of wows at the table, give this recipe a try. I can’t wait for you to experience the magic for yourself!

Print