Sourdough Discard Spinach-Feta Pinwheels: A Savory Twist You’ll Love

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If you’ve got a stash of sourdough discard and a craving for something flaky, cheesy, and just a little fancy-feeling, these spinach-feta pinwheels are calling your name. In this article, we’ll explore how this cozy, flavor-packed recipe comes together using sourdough discard and pantry staples. You’ll get practical tips for baking, freezing, and customizing these savory spirals. Let’s roll!

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Sourdough Discard Spinach-Feta Pinwheels – A Story From My Kitchen

The Magic of Leftovers: Why I Started Using Sourdough Discard

Sourdough discard wasn’t always part of my rhythm. Back in the early days of my starter obsession, I was tossing out more than I’d like to admit until I realized just how much flavor I was wasting. One spring weekend, I had a little leftover sautéed spinach from dinner, a crumbling wedge of feta, and some puff pastry in the freezer. A lightbulb moment (and an eager craving) later, sourdough discard spinach-feta pinwheels were born.

That first batch wasn’t perfect but it was good enough to spark an obsession. The tang of the discard plays beautifully with creamy feta and garlic-kissed greens, all wrapped in golden, flaky dough. Now, these pinwheels have earned a spot alongside favorites like my bacon cheddar breakfast muffins and English muffins.

Sourdough Discard: The Unsung Hero of Flavor and Texture

Using sourdough discard in baked goods doesn’t just reduce waste it adds a subtle complexity. In these pinwheels, it gives the dough a mild tang and helps create a crisp-tender texture that makes every bite satisfying. Think of it as a flavor enhancer and dough booster rolled into one.

If you’re already making things like cinnamon roll bites or breakfast pockets, this recipe is a natural next step. It’s easy, forgiving, and wonderfully adaptable to what’s in your fridge.

Stay tuned for Part 2 next where we’ll dive into the ingredients, prep method, and flexible variations that make these pinwheels such a repeat-worthy snack.

Easy Steps to Make Sourdough Discard Spinach-Feta Pinwheels

Gathering the Good Stuff: Ingredients That Make It Work

One of the things I love most about these sourdough discard spinach-feta pinwheels is how un-fussy the ingredients are. You’re likely to have most of them on hand especially if sourdough discard is a regular guest in your kitchen.

Here’s what you’ll need:

• Puff pastry or crescent dough
• Cooked spinach (fresh or thawed from frozen)
• Crumbled feta cheese
• One egg (for the wash)
• Garlic (minced or powder)
• Olive oil or butter
• A generous ½ cup of sourdough discard

The discard doesn’t have to be bubbly or active it just needs to exist. That’s part of the beauty of recipes like these and savory discard pull-apart bread. It’s about letting leftovers do the heavy lifting.

From Roll to Golden Swirl: Simple Steps for Pinwheel Success

The process is simple but rewarding:

1. Roll out your dough into a rectangle on a lightly floured surface.
2. In a bowl, mix cooked spinach, feta, olive oil, garlic, and sourdough discard. Taste and adjust seasoning.
3. Spread the filling evenly over the dough, leaving a small border.
4. Roll tightly, starting from the long edge, then chill the log briefly this helps clean slicing.
5. Slice into ½-inch rounds, lay on a lined baking sheet, and brush with egg wash.
6. Bake at 400°F (200°C) for 20–25 minutes until golden brown.

That’s it. They puff, brown, and crisp up into cheesy, savory spirals that are just as good warm as they are room temp. I often serve them as a brunch side with a salad or alongside my pretzel bites during game nights.

For an extra twist, try adding a little sun-dried tomato, chopped olives, or red pepper flakes into the mix. Or make them mini-size for party platters they freeze beautifully, which we’ll explore in the next part.

Make-Ahead Magic & Flavor Variations for Every Craving

Freeze, Store, and Reheat Like a Pro

Let’s face it sometimes we cook to eat now, and other times we cook to stock up. The good news is, sourdough discard spinach-feta pinwheels freeze like a dream. Whether you bake them all at once or prep a double batch, here’s how to keep them fresh.

If you want to freeze before baking, assemble the roll, slice it into rounds, and freeze them flat on a baking sheet. Once frozen, transfer to a zip-top bag. Bake straight from the freezer at 400°F, adding 3–5 minutes to the time.

Already baked them? Let the pinwheels cool completely, then freeze in layers separated by parchment. Reheat in a toaster oven or standard oven at 350°F until warmed through and crisp on the edges.

These pinwheels are excellent for meal prep and quick snacks much like my go-to s’mores pull-apart bread or 3-ingredient garlic knots. They hold their texture well and reheat without going soggy.

Twist the Filling: 5 Flavor Combos to Try

Spinach and feta is a classic for good reason it’s creamy, salty, and savory with that perfect leafy green bite. But you can easily switch things up to match your mood or fridge contents. Here are five variations to spark ideas:

Variation	Swap/Addition
Mushroom & Gruyère	Sautéed mushrooms + nutty cheese
Olive-Tomato	Chopped olives + sun-dried tomatoes
Bacon & Swiss	Crisp bacon + shredded Swiss
Roasted Red Pepper	Roasted peppers + herbed goat cheese
Broccoli-Cheddar	Minced cooked broccoli + sharp cheddar

For something bold, mix in a spoonful of Dijon mustard with your discard for tangy depth. Or fold in a few chopped herbs like dill or parsley to brighten the flavor.

Like many of my favorite sourdough discard recipes from jalapeño popper bites to cheesy pretzel snacks these pinwheels are all about versatility. You can experiment freely and still end up with something delicious.

FAQ Answers, Troubleshooting Tips & Final Thoughts

FAQ

How to Make Spinach and Feta Pinwheels?

Start with rolled-out dough (puff pastry or crescent dough work best). Combine sautéed spinach, crumbled feta, garlic, olive oil, and sourdough discard into a flavorful filling. Spread it evenly, roll it up tightly, then slice and bake until golden. The sourdough discard brings subtle tang and structure to each pinwheel, helping them puff up nicely while staying tender inside
If you’ve made recipes like my sourdough discard cinnamon sugar knots or pull-apart garlic bread, you’ll feel right at home with the dough and layering technique here.

What Does Sourdough Discard Do to Baked Goods?

Sourdough discard enhances flavor with a slight tanginess and deepens the overall taste. It also improves texture making baked goods more tender and helping them rise better when paired with leavening agents. In recipes like these spinach-feta pinwheels, it acts like a moisture-boosting, flavor-layering hero.
I use discard often in recipes like my sourdough discard breakfast casserole and even in sweet treats where that tangy undertone complements sweetness beautifully.

Can You Freeze Spinach and Feta Pinwheels?

Absolutely. You can freeze them raw or baked. For raw: slice the rolled dough into rounds and freeze flat. For baked: cool fully, freeze in layers, and reheat in the oven for a crisp edge. They stay flavorful for up to 2 months and make quick work of snack time or unexpected brunch guests
Tips to Avoid Soggy Pinwheels and Boost Flavor
Squeeze spinach dry after cooking or thawing. Too much water = soggy bottom.
Chill the rolled dough before slicing. It helps keep spirals neat.
Use parchment or a silicone mat to keep the bottoms from overbrowning.
Let them rest for 5–10 minutes after baking so the filling sets up a bit.

Conclusion: Waste Less, Snack More

There’s something so satisfying about turning scraps into something snackable and these sourdough discard spinach-feta pinwheels are proof. They’re buttery, savory, and so easy to make ahead, reheat, or customize that they’ll quickly become a favorite. Whether you’re baking for brunch, prepping for the week, or just craving a salty swirl of goodness, give this recipe a spin. You might just discover a new comfort food.

Let’s keep making something delicious from what we already have. And if you’re just starting to play with discard, these pinwheels are the perfect first step on your sourdough trail.more recipes follow me: facebook – Pinterest