Spinach Feta Stuffed Salmon Pinwheels

These Spinach and Feta Stuffed Salmon Pinwheels are a dinner party favorite at my house. The creamy filling tucked inside flaky salmon makes every bite feel special, yet the recipe relies on familiar ingredients and is ready in under forty minutes. Whether I am celebrating with friends or just giving a weeknight meal a little upgrade, these always make it to my table.

I first served these for a last minute dinner with neighbors and the whole platter vanished in minutes. Even my kids love these pinwheels for their fun shape and mild flavor.

Ingredients

• Salmon fillet: choose a fresh thick piece with firm texture for best results
• Fresh spinach: brings a bright green flavor and cooks down quickly be sure to rinse well and chop finely
• Feta cheese: gives a tangy creaminess use a block feta and crumble it yourself for best freshness
• Garlic: punches up the flavor mince fresh cloves over jarred for more aroma
• Olive oil: helps sauté the spinach and keeps the salmon moist in the oven pick a good extra virgin variety
• Cream cheese: adds extra creaminess and binds the filling let it soften at room temperature for easy mixing
• Lemon zest: provides a citrus lift use an organic lemon if possible for better zest
• Fresh lemon juice: brightens the whole dish squeeze just before using for peak flavor
• Dill: gives a classic herby note dried or fresh works here but fresh dill will have more punch
• Salt and pepper: round out the seasoning taste as you go to avoid over salting
• Toothpicks or kitchen twine: hold your pinwheels together during baking look for sturdy toothpicks with blunt tips

Step-by-Step Instructions

Prepare the Filling:

Heat olive oil in a skillet over medium heat for about two minutes. Add the minced garlic and cook until you smell its aroma. Add the chopped spinach and cook gently until it wilts down and loses its raw flavor. Remove from the heat and let it cool for a few minutes. In a mixing bowl, combine the cooled spinach and garlic with feta cheese, cream cheese, lemon zest, lemon juice, and dill. Mix everything well until the cheeses coat the spinach evenly.

Prep the Salmon:

Lay the salmon fillet flat on a large cutting board. Slice it carefully through the side to open it horizontally, making a broad even piece. You can gently pound it with a meat mallet to achieve a uniform thickness. Season both sides with salt and pepper for full flavor.

Assemble the Pinwheels:

Spread the spinach and cheese mixture evenly over the entire surface of the salmon. Starting at one short end, roll the fillet up tightly into a log. Use toothpicks or kitchen twine inserted at even intervals to hold it together so it keeps its shape when you cut it. Slice the roll into thick pinwheels using a very sharp knife, keeping your cuts even for nice presentation.

Bake the Pinwheels:

Preheat your oven to three hundred seventy five degrees Fahrenheit. Arrange the salmon pinwheels cut side up in a greased baking dish. Brush the tops gently with a little olive oil to help browning and keep the salmon moist. Slide the dish into the oven and bake for about fifteen to eighteen minutes. The salmon should flake easily with a fork and look opaque.

Serve:

Let the pinwheels cool for a couple of minutes. Carefully remove the toothpicks or twine before transferring them to a serving platter. Garnish with extra dill or another squeeze of fresh lemon if you wish.

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The standout here for me is always the feta cheese. Its creamy texture melts beautifully into the spinach and the briny tang is the perfect match for rich salmon. My family always teases that extra feta means extra love in our kitchen. This recipe is a staple at our holiday table and always gets requests for second helpings.

Storage Tips

Let leftovers cool to room temperature before storing. Place pinwheels in an airtight container and refrigerate for up to two days. To reheat, arrange in a baking dish and cover lightly with foil to prevent drying. Warm in a low oven until just heated through. Avoid microwaving as it can make the salmon tough.

Ingredient Substitutions

If you do not have feta, goat cheese or ricotta will give similar creaminess and taste. Fresh baby kale or Swiss chard can replace spinach if it is more convenient. For dairy free guests, you can use a plant based cream cheese alternative and skip the feta.

Serving Suggestions

These pinwheels are lovely served with a fresh salad and crusty bread to soak up any pan juices. Try pairing with roasted baby potatoes or a quinoa pilaf to keep the meal light. They also work great as an appetizer when sliced slimmer and served on a platter with toothpicks.

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Cultural Context

Stuffed seafood dishes have roots in many Mediterranean cuisines where fish and cheese combine in festive meals. Lemon and dill are classic Greek additions that bring out salmon’s natural richness. The fancy pinwheel presentation is still easy enough for any home cook and brings a bit of celebration to the everyday table.

Frequently Asked Questions

→ How do you keep salmon pinwheels from falling apart during baking?

Secure the rolled salmon tightly with toothpicks or kitchen twine before slicing and baking. This helps keep the filling contained and the shape intact. Be sure to remove all toothpicks or twine before serving.

→ Can I prepare the pinwheels ahead of time?

Yes, you can assemble the filled salmon roll and refrigerate it before baking. When you're ready, simply slice and bake for fresh results.

→ What sides pair well with spinach and feta salmon pinwheels?

Try serving with a light salad, steamed vegetables, or herbed rice for a complete and balanced meal. Roasted potatoes also complement the flavors nicely.

→ Is it okay to use frozen spinach instead of fresh?

Frozen spinach can work as a substitute. Be sure to thaw and squeeze out excess moisture before mixing with the other filling ingredients.

→ How do I know when the salmon is cooked through?

Bake until the salmon flakes easily with a fork and appears opaque throughout. Depending on your oven and pinwheel thickness, this usually takes 15-18 minutes at 375°F (190°C).

→ What is the best way to cut salmon for making pinwheels?

Lay the fillet flat and slice it horizontally into a thin, even sheet. If necessary, gently pound with a mallet for uniform thickness and easier rolling.