Irresistible Spinach and Feta Stuffed Salmon Pinwheels Everyone Will Love

There’s something about Spinach & Feta Stuffed Salmon Pinwheels that just feels like a little celebration on a plate. I remember the first time I made these for my family—it was one of those nights when the kids were bouncing off the walls after school, and I was juggling work emails and dinner prep. But this recipe came together so easily, with simple ingredients and a quick roll-up, that it felt like a win in the chaos. These pinwheels remind me of those cozy, imperfect dinners from my childhood—full of flavor, a bit messy, and made with love.

Why You’ll Love This Spinach & Feta Stuffed Salmon Pinwheels

What’s not to love about a dish that combines tender salmon, creamy feta, and vibrant spinach all rolled into one elegant yet approachable meal? These pinwheels bring a fresh twist to weeknight dinners, offering a gourmet feel without the fuss. I wasn’t raised in a fancy kitchen, and honestly, I never wanted to be. I wanted home-cooked meals that felt real and doable, especially when life gets hectic. This recipe fits the bill perfectly—it’s quick, healthy, and family-friendly.

Plus, the way the salmon stays juicy while the spinach and feta add that perfect tang makes these pinwheels a crowd-pleaser. When I first served them, my picky eater surprised me by asking for seconds, which is always a good sign in my book.

Ingredients You’ll Need for This Spinach & Feta Stuffed Salmon Pinwheels

• 1 pound fresh salmon fillet, skin removed
• 2 cups fresh spinach, roughly chopped
• 3/4 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil, plus extra for drizzling
• 1 teaspoon lemon zest
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon Dijon mustard (optional, for a slight tang)

Substitution tips: If you don’t have fresh spinach, frozen spinach works too—just make sure to thaw and squeeze out excess water. For feta, goat cheese or ricotta can be a creamy alternative. And if fresh dill isn’t available, a pinch of dried oregano or parsley can add a nice herbal note.

Nutrition Facts

• Calories: Approximately 350 per serving (serves 4)
• Protein: 35g
• Fat: 18g (mostly healthy fats from salmon and olive oil)
• Carbohydrates: 3g
• Fiber: 1g
• Sugar: 1g (naturally occurring from spinach and lemon zest)
• Sodium: 450mg (mostly from feta cheese; adjust salt accordingly)

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Steps to Create Your Spinach & Feta Stuffed Salmon Pinwheels

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This makes cleanup a breeze, which is a lifesaver on busy nights.
2. Lay the salmon fillet flat on a clean surface or cutting board. Use a sharp knife to butterfly the salmon by slicing it horizontally, almost all the way through, then open it like a book. If your fillet is thick, you can gently pound it with a meat mallet or rolling pin to even out the thickness—this helps it roll better.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant—don’t let it brown. Toss in the chopped spinach and cook just until wilted, about 2 minutes. Set aside to cool slightly.
4. In a mixing bowl, combine the sautéed spinach, crumbled feta, lemon zest, dill, and Dijon mustard (if using). Season lightly with salt and pepper, remembering that feta is salty. I always taste here to adjust—this step is key to balancing flavors.
5. Spread the spinach and feta mixture evenly over the opened salmon, leaving a small border around the edges.
6. Starting from the long side, gently roll the salmon into a tight log, using the parchment paper or plastic wrap underneath to help guide it if needed. Seal the edges by pinching gently.
7. Place the rolled salmon seam-side down on the prepared baking sheet. Drizzle a little olive oil on top and season with a bit more pepper.
8. Bake in the preheated oven for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The pinwheel should look golden on top but still moist inside.
9. Let it rest for 5 minutes before slicing into 1-inch pinwheels. This resting time helps keep the juices in—something I learned the hard way when a rushed dinner turned dry.

Tips for Making the Best Spinach & Feta Stuffed Salmon Pinwheels

From my kitchen to yours, here are some tips I’ve picked up after many dinner experiments and a few “let’s try again” moments: Learn more: Irresistible Spinach Garlic Meatballs That Will Elevate Your Dinner Game

• Choose fresh, firm salmon: It holds together better when rolling. I usually buy from my local fishmonger, but good-quality supermarket salmon works fine too.
• Don’t overstuff: Too much filling can make rolling tricky or cause the pinwheels to fall apart. Keep it balanced.
• Butterfly carefully: If you’re nervous about slicing the salmon, ask your fishmonger to butterfly it for you. It saves time and hassle.
• Use parchment paper or plastic wrap: This helps roll the salmon tightly and keeps your hands clean—because who has time for messes after school pick-up?
• Rest before slicing: This is my golden rule for any meat or fish roll. It keeps the pinwheels intact and juicy.

Serving Suggestions and Pairings

I like to serve these pinwheels with simple sides that complement the fresh, Mediterranean flavors. One of my go-to combos is a light cucumber and tomato salad drizzled with olive oil and lemon juice. The crunch and acidity balance the rich salmon and creamy feta beautifully.

Other favorites from my home include roasted baby potatoes tossed in garlic and rosemary or a fluffy couscous salad with herbs and a splash of lemon. For a weeknight meal, steamed green beans or sautéed asparagus make quick, healthy sides.

And if you want to make it a full feast, a dollop of tzatziki or a quick yogurt-dill sauce on the side always wins over my kids. Plus, it’s easy to whip up while the salmon bakes.

Storage and Reheating Tips

Leftovers? I get it—sometimes even the best meals don’t get finished in one sitting, especially with two kids asking for snacks right after dinner. These Spinach & Feta Stuffed Salmon Pinwheels keep well in the fridge for up to 2 days.

• Store tightly wrapped in plastic wrap or in an airtight container.
• To reheat, gently warm in a 325°F (160°C) oven for 10 minutes to keep the salmon moist and avoid drying out.
• If you’re in a hurry, microwave on low power for 30-45 seconds, but watch carefully—salmon can dry out quickly.
• You can also slice the pinwheels cold and toss them into a salad for a protein-packed lunch the next day.

Frequently Asked Questions

What are the main ingredients for Spinach & Feta Stuffed Salmon Pinwheels?

The main ingredients for Spinach & Feta Stuffed Salmon Pinwheels include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Spinach & Feta Stuffed Salmon Pinwheels?

The total time to make Spinach & Feta Stuffed Salmon Pinwheels includes both preparation and cooking time. Check the recipe card above for exact timing details.

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

Yes, Spinach & Feta Stuffed Salmon Pinwheels can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Spinach & Feta Stuffed Salmon Pinwheels?

Spinach & Feta Stuffed Salmon Pinwheels pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Spinach & Feta Stuffed Salmon Pinwheels suitable for special diets?

Depending on the ingredients used, Spinach & Feta Stuffed Salmon Pinwheels may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Spinach & Feta Stuffed Salmon Pinwheels are a perfect example of the kind of meal I love to share on HomeFoodieRecipes—simple, wholesome, and full of heart. They remind me of those early kitchen moments with my parents, where food was less about perfection and more about connection. If you’re juggling a busy life like me—kids, work, and the endless to-do list—this recipe is a little gift. It’s nutritious, easy to make, and impressive enough to feel special.

So, next time you want to treat your family to something fresh and flavorful without spending hours in the kitchen, give these pinwheels a try. They’ve become one of our cozy favorites, and I’m betting they’ll find a spot on your dinner table too.