Thank you so much for being here—whether you’re a longtime sourdough devotee or just looking for a fun way to use up that tangy discard, I’m so excited to share this with you. Right after I first baked these Sourdough Discard Spinach-Feta Pinwheels, I knew they were going to become a staple. They’re flaky, savory, and incredibly satisfying—everything a homemade snack or appetizer should be!
This recipe is part of my ongoing love affair with turning kitchen scraps into something worth swooning over. If you’d like more creative, crowd-pleasing ideas like this delivered straight to your inbox, be sure to subscribe to get the recipe emails—I promise they’re full of flavor and zero fluff.
What Are Sourdough Discard Spinach-Feta Pinwheels?
These pinwheels are golden spirals of flaky dough wrapped around a warmly spiced spinach and feta filling. They’re soft in the center, crisp on the edges, and every bite carries that slight sourdough tang balanced with garlicky greens and creamy cheese. Made without yeast or rising time, the dough relies on sourdough discard and baking powder for lift—meaning you can go from craving to baking in about an hour!
Why You’ll Fall in Love with This Recipe
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No waste, all flavor: Finally—something special to do with your sourdough discard!
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Perfectly portable: Great for school lunches, brunch platters, or picnic spreads.
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Freezer-friendly: Bake now, enjoy later. These reheat like a dream.
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Customizable: Swap the greens, add herbs, use a different cheese—the options are wide open.
What Do They Taste Like?
Imagine the savory bite of spanakopita crossed with the warmth of a buttery biscuit. The dough has that signature sourdough depth, but thanks to the yogurt or sour cream, it’s also tender and rich. The spinach melts into the garlic and feta, giving each swirl a vibrant, cheesy, slightly spicy punch (especially if you go for those red pepper flakes—do it!).
Why These Pinwheels Are Worth Making
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Quick and easy dough with pantry staples—no rising, no fuss.
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Packed with greens and protein from the cheese and yogurt.
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Kid-approved and adult-adored—especially when served warm.
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A great way to batch cook: Make a double batch and freeze half!
Ingredients
For the Dough:
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1/2 cup sourdough discard (unfed)
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1/2 cup plain Greek yogurt or sour cream
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1 1/2 cups all-purpose flour (plus more for dusting)
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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2 tablespoons olive oil
For the Filling:
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1 tablespoon olive oil
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2 cups fresh spinach, chopped (or 3/4 cup frozen, thawed and squeezed dry)
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1 garlic clove, minced
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon red pepper flakes (optional)
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3/4 cup crumbled feta cheese
Optional for Finishing:
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1 egg, beaten (for egg wash)
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Sesame or nigella seeds for garnish
Tools You’ll Need
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Mixing bowls
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Rolling pin
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Skillet
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Knife or dough cutter
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Baking sheet lined with parchment paper
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Pastry brush (for egg wash, optional)
Ingredient Substitutions and Additions
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Yogurt/sour cream: Either works! Yogurt gives a slightly lighter dough; sour cream makes it richer.
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Spinach: Kale or Swiss chard can stand in, just sauté until tender.
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Cheese: Try goat cheese, ricotta salata, or shredded mozzarella for a milder bite.
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Add-ins: Chopped sun-dried tomatoes, caramelized onions, or fresh herbs (like dill or oregano) take these to another level.
How to Make Sourdough Discard Spinach-Feta Pinwheels
1. Make the Dough
In a large bowl, mix together your sourdough discard, yogurt or sour cream, flour, baking powder, salt, and olive oil. Stir until it forms a soft, shaggy dough. Lightly knead until smooth (about 1–2 minutes). Wrap and chill in the fridge for 20–30 minutes—this makes it easier to roll out.
2. Prepare the Filling
While the dough chills, heat olive oil in a skillet over medium heat. Sauté the garlic for about 30 seconds, just until fragrant. Add the chopped spinach and cook until wilted and moisture has mostly evaporated. Season with salt, pepper, and optional red pepper flakes. Remove from heat, let cool, and stir in the feta.
3. Roll Out the Dough
Lightly flour your work surface and roll the chilled dough into a large rectangle, about 1/4 inch thick. It doesn’t need to be perfect—rustic is beautiful.
4. Spread and Roll
Spread the spinach-feta mixture evenly across the dough, leaving a small border around the edges. Roll up the dough tightly, jelly-roll style, from the long edge. Slice into 12 even pieces using a sharp knife or dough cutter.
5. Arrange and Brush
Place the pinwheels cut-side up on a parchment-lined baking sheet. Brush with the beaten egg and sprinkle with sesame or nigella seeds if you like a little flair.
6. Bake
Bake at 375°F (190°C) for 18–22 minutes, or until golden brown and beautifully flaky. Let them cool slightly before serving—they’re irresistible warm!
What to Serve With These Pinwheels
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A side of tzatziki or Greek yogurt for dipping
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Roasted red pepper soup for a light lunch combo
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Fresh cucumber-tomato salad to keep things bright and zesty
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A handful of olives and a drizzle of chili oil—Mediterranean snack board vibes!
Tips for Perfect Pinwheels
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Don’t skip chilling the dough! It makes rolling and slicing so much easier.
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Drain your spinach well to avoid soggy centers.
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Use a serrated knife for clean slices without squishing the roll.
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Brush with egg wash for that golden, glossy bakery finish.
How to Store and Freeze
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To store: Keep cooled pinwheels in an airtight container at room temp for up to 2 days, or refrigerate for up to 4 days.
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To freeze: Once baked and fully cooled, freeze in a single layer on a tray. Transfer to a freezer-safe bag or container and reheat from frozen at 350°F for 8–10 minutes.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! Make the dough and filling ahead, keep them separate, and assemble just before baking. Or bake them fully and freeze for later.
Can I use puff pastry instead of dough?
Yes! Puff pastry makes for a flakier, more indulgent version—just roll, fill, slice, and bake.
How do I keep the pinwheels from unrolling?
Roll the dough tightly and place the seam side down when baking to help them hold their shape.
Final Thoughts
These Sourdough Discard Spinach-Feta Pinwheels are everything I love in a snack: easy, nourishing, and loaded with flavor. They’re a beautiful way to use what you already have and turn it into something special. Whether you’re packing them for a picnic or laying them out for guests, they’ll disappear fast—so maybe make a double batch? 😉
Looking for more ways to use your sourdough discard? Here are some other irresistible ideas to try next:
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Sourdough Cinnamon Donut Bread – tender, sweet, and perfectly spiced for breakfast or dessert.
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Sourdough Discard Cinnamon Sugar Churro Bites – bite-sized and addictive, with a crispy sugar coating.
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Sourdough Discard Spinach Artichoke Pull-Apart Bread – if you loved today’s pinwheels, this pull-apart bread is your next must-bake!
Sourdough Discard Spinach-Feta Pinwheels
- Total Time: ~1 hour
- Yield: pinwheels
- Diet: Vegetarian
Description
Flaky, golden, and packed with garlicky spinach and feta, these Sourdough Discard Spinach-Feta Pinwheels are a savory treat you’ll want on repeat! Made with a quick, tender dough using your leftover sourdough discard, they’re freezer-friendly, crowd-pleasing, and anything but boring. Whether you serve them warm from the oven or pack them up for a picnic, these little spirals deliver big flavor and zero waste.
Ingredients
For the Dough:
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1/2 cup sourdough discard (unfed)
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1/2 cup plain Greek yogurt or sour cream
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1 1/2 cups all-purpose flour (plus more for dusting)
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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2 tablespoons olive oil
For the Filling:
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1 tablespoon olive oil
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2 cups fresh spinach, chopped (or 3/4 cup frozen, thawed and squeezed dry)
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1 garlic clove, minced
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon red pepper flakes (optional)
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3/4 cup crumbled feta cheese
Optional for Finishing:
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1 egg, beaten (for egg wash)
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Sesame or nigella seeds, for garnish
Instructions
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Make the Dough: In a large bowl, mix sourdough discard, yogurt or sour cream, flour, baking powder, salt, and olive oil until a soft dough forms. Lightly knead until smooth. Wrap and refrigerate for 20–30 minutes.
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Prepare the Filling: While the dough chills, heat olive oil in a skillet over medium heat. Sauté garlic for 30 seconds, then add spinach and cook until wilted and moisture evaporates. Season with salt, pepper, and red pepper flakes. Let cool, then stir in feta.
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Roll the Dough: On a floured surface, roll the dough into a large rectangle, about 1/4 inch thick.
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Assemble: Spread the spinach-feta mixture evenly over the dough, leaving a small border. Roll tightly from the long side into a log and slice into 12 equal pinwheels.
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Bake: Place on a parchment-lined baking sheet. Brush with egg wash and sprinkle with seeds if using. Bake at 375°F (190°C) for 18–22 minutes, until golden and flaky.
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Cool and Serve: Let cool slightly before serving warm or at room temperature.
Notes
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Swap spinach for kale or chard, or mix in caramelized onions or sun-dried tomatoes for extra flavor.
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The dough is tender and easy to handle, but chilling it helps with clean rolling and slicing.
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Freezes beautifully! Reheat at 350°F for 8–10 minutes straight from frozen.
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Great for brunch spreads, lunchboxes, or savory snack trays.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Snack, Appetizer, Side
- Method: Baking
- Cuisine: Mediterranean-Inspired, Vegetarian
Keywords: sourdough discard spinach-feta pinwheels, savory pinwheels, sourdough discard recipe, freezer-friendly appetizer, spinach feta pastry
Share Your Creations!
If you make these pinwheels, I’d love to see them! Drop a comment below with your thoughts, or share a photo and tag me on Pinterest so we can drool over your golden spirals together.