Delicious Salmon Pinwheels Filled with Spinach and Feta Cheese

These salmon pinwheels are light, flaky, and packed with fresh Mediterranean flavor. Tender salmon wraps around a creamy spinach and feta filling, then bakes to perfection with a soft center and lightly golden edges. This recipe is straightforward and approachable for confident beginners, yet elegant enough for entertaining. From start to finish, it takes around 40 minutes.

Ingredients

For the Salmon

• 4 large salmon fillets, skinless
• 1 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• 1 tsp lemon zest

For the Spinach and Feta Filling

• 120 g fresh spinach
• 150 g feta cheese, crumbled
• 2 tbsp cream cheese, softened
• 1 small garlic clove, finely grated
• 1 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice

How to Make Delicious Salmon Pinwheels Filled with Spinach and Feta Cheese

Prepare the Oven

Preheat the oven to 200°C or 180°C fan. Line a baking tray with parchment paper and lightly brush it with olive oil.

Prepare the Filling

Heat a dry pan over medium heat and add the spinach. Cook for 1 to 2 minutes until just wilted, then remove from the heat and allow to cool slightly. Squeeze out excess moisture and chop finely. Place the spinach in a bowl with feta, cream cheese, garlic, dill, and lemon juice. Mix until well combined.

Prepare the Salmon

Lay each salmon fillet flat on a board. If thick, gently flatten with a rolling pin between two sheets of parchment. Season lightly with salt, pepper, and lemon zest.

Assemble the Pinwheels

Spread the spinach and feta mixture evenly over each fillet. Roll the salmon tightly from the short end to form a spiral. Secure with a toothpick if needed.

Bake

Place the pinwheels seam side down on the prepared tray. Brush lightly with olive oil. Bake for 15 to 18 minutes until the salmon is just cooked through and flakes easily.

Rest and Serve

Allow the pinwheels to rest for 2 minutes before serving. Remove toothpicks if used.

Tips for Perfect Salmon Pinwheels

How do I stop the filling from leaking out?

Do not overfill the salmon and make sure excess moisture is removed from the spinach before mixing.

Can I prepare these in advance?

Yes. Assemble the pinwheels, cover tightly, and refrigerate for up to 24 hours before baking.

How do I know when the salmon is cooked?

The salmon should turn opaque and flake gently with a fork in the thickest part.

Serving Suggestions

• Serve with roasted new potatoes and lemon butter
• Pair with a crisp green salad
• Add steamed asparagus or tenderstem broccoli

Storage

Room Temperature

These pinwheels should not be kept at room temperature for more than 1 hour.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently in the oven.

Freezing

Freeze uncooked pinwheels for up to 1 month. Thaw overnight in the fridge before baking.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 4 g
• Protein: 28 g
• Fat: 21 g
• Saturated Fat: 7 g
• Sodium: 520 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use frozen spinach instead of fresh?

Yes. Thaw fully and squeeze out all excess liquid before using.

What can I use instead of feta cheese?

Soft goat cheese or ricotta works well, though feta gives the best tang.

Can I pan fry these instead of baking?

Baking gives the most even result, but gentle pan frying with a lid can work if done carefully.

Are salmon pinwheels served hot or cold?

They are best served warm, but also taste lovely at room temperature for buffets.