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Spinach and feta stuffed salmon pinwheels are all about making dinner feel really special with minimal effort. You get flaky, juicy salmon rolled up with herby, creamy spinach and feta and every bite is both simple and surprisingly fancy. This is my go-to when I want to wow guests or treat myself to something restaurant-worthy on a Wednesday night.
I first served these pinwheels at a family birthday dinner and everyone wanted seconds. Even my picky niece went back for another and that’s when I knew the recipe was a keeper.
Ingredients
- Salmon fillet: about one and a half pounds skinless Freshness is key so pick a bright and moist fillet without a fishy smell
- Fresh spinach: Two cups chopped This brings color and nutrition Look for crisp vibrant leaves
- Feta cheese: half a cup crumbled Offers salty tang Go for Greek feta if you can find it
- Garlic: two cloves minced Adds warmth and depth Try to use fresh not jarred
- Olive oil: one tablespoon Lends richness Use extra virgin for best flavor
- Cream cheese: two tablespoons softened Creamy texture and richness Go for full fat for extra decadence
- Lemon zest: one teaspoon Brightens the filling Always zest before juicing
- Fresh lemon juice: one tablespoon Balances the richness from the cheese Use freshly squeezed
- Dried or fresh dill: Dill brings unmistakable freshness One half teaspoon dried or one teaspoon fresh
- Salt and pepper: to taste Enhances all the flavors Use flaky sea salt if you have it
- Toothpicks or kitchen twine: Keeps rolls secure I like toothpicks for easy removal
Step-by-Step Instructions
- Prepare the Filling:
- Heat the olive oil in a skillet over medium heat and add minced garlic Sauté just until fragrant for about one minute Then add the chopped spinach Cook spinach for two to three minutes stirring gently until wilted Remove from heat and let it cool slightly In a mixing bowl combine the cooked spinach feta cream cheese lemon zest lemon juice and dill Stir until the mixture is evenly blended and creamy
- Prep the Salmon:
- Lay the salmon fillet on a cutting board and carefully slice horizontally You want to create a thin even piece I sometimes use a mallet to gently flatten thick spots Season with salt and pepper on both sides for even flavor coverage
- Assemble the Pinwheels:
- Spread the spinach and feta mixture over the salmon in an even layer Start from one shorter end and roll the salmon up tightly into a log shape Secure the roll with toothpicks or wrap loosely with kitchen twine
- Slice and Bake:
- Preheat your oven to three hundred seventy five degrees Fahrenheit Use a sharp knife to slice your salmon log into rounds about one and a half inches thick Arrange the pinwheels in a greased baking dish with cut side up Brush lightly with a little more olive oil to keep the tops nice and moist Bake for fifteen to eighteen minutes or until the salmon flakes easily with a fork and is opaque
- Serve:
- Remove toothpicks or twine before plating Garnish with extra dill or a squeeze of lemon for a final bright note
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Feta is my favorite cheese for this dish because it packs so much flavor in just a small sprinkle I still remember my dad’s face lighting up the first time he tried this recipe That moment made it a staple for family gatherings
Storage Tips
Store any leftover pinwheels in an airtight container in the fridge for up to two days To reheat place them in the oven at three hundred fifty degrees Fahrenheit for about eight to ten minutes so the salmon stays tender Avoid the microwave to keep the texture just right
Ingredient Substitutions
You can swap out spinach for Swiss chard or kale if that is what you have on hand Goat cheese works well instead of feta Cream cheese can be replaced with ricotta for a lighter texture Smoked salmon is another great twist for a bolder flavor
Serving Suggestions
Serve these pinwheels with a crisp green salad or a lemony rice pilaf Roasted new potatoes or asparagus also complement the herby filling beautifully For an appetizer platter make the pinwheels slightly thinner and serve on toothpicks
Cultural and Historical Context
Inspired by Mediterranean flavors this dish takes the classic pairing of spinach and feta and elevates it with salmon It is a nod to Greek spanakopita with a seafood twist I love how it brings together comfort and elegance—kind of like a special occasion on a plate
Recipe Questions
- → Can I use frozen spinach as a substitute?
Yes, thawed and well-drained frozen spinach works if fresh isn't available. Be sure to squeeze out excess moisture.
- → How do I keep the pinwheels from unraveling during baking?
Secure each pinwheel firmly with toothpicks or kitchen twine before baking, and remove them before serving.
- → What’s the best way to slice the salmon fillet?
Use a sharp knife to slice the fillet horizontally into a thin sheet, gently pounding it if needed for even thickness.
- → Can I prepare this dish ahead of time?
Yes, assemble the salmon roll and refrigerate it. When ready to serve, simply slice into pinwheels and bake.
- → What sides pair well with these salmon pinwheels?
Light salads, roasted vegetables, or lemony rice all complement the rich flavors of spinach and feta stuffed salmon.
- → Can I use a different type of cheese?
Goat cheese or cream cheese can substitute for feta, but feta offers a tangy flavor that balances the dish.