Spinach and Feta Stuffed Salmon Pinwheels Are Delish 4min.

Spinach and Feta Stuffed Salmon Pinwheels are the centerpiece of my weeknight repertoire—fast, elegant, and gluten-free, with a creamy spinach-feta core wrapped in flaky salmon. As a chef who understands how busy life gets for women juggling careers, kids, and everything in between, I designed this dish to deliver restaurant-worthy flavor in under 40 minutes. The secret is simple ingredients, precise rolling, and a bake that melts the cheese just enough for a silky finish. In this article, you’ll find practical tips, swaps, meal-prep ideas, and how to serve Spinach and Feta Stuffed Salmon Pinwheels with confidence. Let’s dive in and make weeknights special.

Table of Contents

Table of Contents

What makes this Spinach and Feta Stuffed Salmon Pinwheels special

Why home cooks love it

Spinach and Feta Stuffed Salmon Pinwheels deliver restaurant-worthy flavor in under 40 minutes.
As a busy home cook, I love how simple it is to mix the spinach-feta filling, roll the salmon, and bake.
Plus, the gluten-free, protein-packed profile makes it a dependable crowd-pleaser for weeknights.

With Spinach and Feta Stuffed Salmon Pinwheels, you get a culinary moment that feels special.
The salmon stays flaky and the creamy filling stays balanced, not heavy.
Garlic, dill, and lemon brighten every bite and keep it approachable for family dinners.

For Spinach and Feta Stuffed Salmon Pinwheels, I keep the ingredients simple and well-chosen so the flavors shine. The core components come together quickly, letting me roll, bake, and serve in one pan. Here are the exact measurements I reach for every time.

Ingredients Spinach and Feta Stuffed Salmon Pinwheels

Core components

• 4 salmon fillets, skin removed
• 1 cup fresh spinach, finely chopped
• 1/2 cup crumbled feta cheese
• 2 tbsp cream cheese, softened
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: lemon slices for serving

Quick notes and substitutions

• For dairy-free options, use a soft dairy-free cream cheese alternative and a feta substitute (crumbled almond feta or crumble tofu-based cheese).
• If you can’t find fresh spinach, use thawed, well-drained chopped spinach (pat dry to avoid soggy filling).
• You can add a light zest of lemon to the filling for brightness.

Printing tip

Exact quantities and printable card are at the bottom of the article.

How to Make Spinach and Feta Stuffed Salmon Pinwheels

Step 1 — Prep the filling and oven

Preheat oven to 190°C (375°F) and line a baking sheet with parchment.

In a bowl, mix chopped spinach, feta, cream cheese, garlic, dill, salt, and pepper until well combined.

The filling should be smooth and creamy, not crumbly.

Step 2 — Prepare the salmon

Lay each salmon fillet flat on a cutting board.

If needed, make a shallow horizontal cut to create a thinner piece for easier rolling.

This helps the roll stay neat and manageable.

Step 3 — Assemble and roll

Spread the spinach-feta filling evenly over each fillet.

Roll the salmon tightly and secure with toothpicks if necessary.

Step 4 — Bake and finish

Place pinwheels on the prepared sheet, brush with olive oil.

Bake until the salmon flakes easily, about 20–23 minutes.

Remove toothpicks; serve warm with lemon slices.

Tips for Success

• Keep the filling cool before assembling to prevent it from sliding.
• Lightly oil the pan to help the roll surfaces brown and stay moist.
• Don’t overfill; a generous but balanced amount yields tidy pinwheels.
• If rolling is tight, chill the fillets for 10–15 minutes to firm up.
• Let the baked pinwheels rest 3–5 minutes before slicing.

Equipment Needed

• Baking sheet with parchment paper or a silicone mat for easy release; alternative: a lightly greased sheet if parchment isn’t available.
• Sharp knife for slicing and mincing; a chef’s knife works well if that’s what you own.
• Mixing bowl for the filling; any sturdy bowl will do.
• Toothpicks for securing rolls (optional); you can also use small skewers if you don’t have toothpicks.
• Oven mitts and a serving platter for safe handling and presentation.

Variations

• I swap feta for a dairy-free substitute to keep Spinach and Feta Stuffed Salmon Pinwheels friendly for dairy-free eaters; note it won’t be vegan with salmon in the mix.
• I add lemon zest to the filling for extra brightness without altering the creamy balance.
• I sometimes swap in chopped kale or chard for a different greens twist while keeping the protein intact.
• I pinch in red pepper flakes for a mild kick that wakes up the flavors without overpowering the salmon.

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

I make Spinach and Feta Stuffed Salmon Pinwheels because they feel special without drama. In under 40 minutes, I serve restaurant-worthy flavor that still tastes home-cooked. The salmon stays juicy, and the creamy spinach-feta center is indulgent but balanced. It’s gluten-free, high in protein, and forgiving for busy weeknights. I love that the flavors—garlic, dill, lemon—shine without shouting, so guests feel pampered and you feel confident.

Serving Suggestions

• I love serving Spinach and Feta Stuffed Salmon Pinwheels with a bright cucumber-dill yogurt sauce or a light lemon vinaigrette.
• I pair them with roasted asparagus or a simple quinoa pilaf for a gluten-free, balanced plate.
• I garnish with fresh dill and lemon wedges for a restaurant-worthy finish.
• I sip sparkling water or a crisp white wine to elevate the meal.

Make-Ahead and Meal-Prep Ideas for Spinach and Feta Stuffed Salmon Pinwheels

I love how Spinach and Feta Stuffed Salmon Pinwheels can be prepped ahead, easing weeknights.

With a little planning, flavor stays bright and the oven does the heavy lifting.

• Assemble the rolls up to 2 hours ahead; refrigerate, then bake as directed.
• For longer storage, freeze uncooked pinwheels on a sheet; transfer to a bag and bake from frozen.
• Slice after baking for easy serving and faster weeknights.

FAQs

Final Thoughts

Spinach and Feta Stuffed Salmon Pinwheels are my weeknight hero.
They prove you can elevate dinner without chaos.
I love how a simple roll feels like a warm hug.

This dish fits a busy schedule and shines on a plate.
You get restaurant vibes with humble, pantry-friendly ingredients.
And leftovers taste bright the next day, not tired.

Whenever I bake them, I hear happy noises at the table.
The creamy Spinach and Feta Stuffed Salmon Pinwheels center melts just right.
It’s the kind of finish that invites seconds.

If you’re new to pinwheels, start with a single fillet.
Keep the filling cool and roll confidently with gentle hands.
Most important, savor the moment and the smiles around your table.

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