Step 1

Add the spinach to a large pan over medium heat and toss until fully wilted. Transfer the cooked spinach to a fine mesh strainer to cool, then squeeze out as much water as possible with your hands.

Step 2

While the spinach is cooling, sautee the onions and garlic in the fat over medium low heat until translucent and fragrant, stirring occasionally, 3-5 minutes. Turn the heat off and stir in the herbs.

Step 3

Roughly chop the spinach, then separate it with your fingers (or two forks) in a bowl. Add the garlic, onion, herbs, feta, salt and mix to completely combine.

Step 4

Roll out the puff pastry to about ⅛" thick (it doesn't matter if it stays in a square or slightly rectangular) and brush off any excess flour.

Step 5

Add the spinach feta mixture to the top and spread it evenly to the edges, leaving a ½" space on one of the longer sides (if it's slightly rectangular, if not, just choose a side). Add a swipe of water to the exposed 1/2" pastry.

Step 6

Starting on the side closest to your body, roll the pastry tightly to meet the water edge, then lightly pinch the pastry together to seal. Roll the entire log back and forth a few times, then press it in on each side with the palms of your hands to keep it compact.

Step 7

Wrap the log in plastic wrap, then roll it in a dish towel and place in the fridge for 15-30 minutes. Preheat the oven to 400℉/205℃ and line a large baking sheet with parchment paper.

Step 8

Unwrap the log and use a serrated knife to slice the pinwheels into ½" rounds (about 16 pieces).

Step 9

Space out the pieces evenly on the baking sheet and bake for 20-25 minutes until lightly golden. Enjoy after a few minutes while still warm.