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