Spinach and Feta Hummus Pinwheels: Party Appetizer

If you usually eat hummus straight from the fridge, these warm hummus pinwheels will change your mind. Puff pastry filled with hummus, sautéed spinach, tangy feta and bright lemon zest bakes into crisp, savory pinwheels with a soft, creamy interior. Warming hummus concentrates and deepens the flavor, making these little bites a delicious, crowd-pleasing hot appetizer.

These pinwheels are ideal for parties, game days, or an easy starter for a casual dinner. The recipe is flexible: use your favorite store-bought or homemade hummus and adjust the seasonings to your taste.

Hummus Pinwheels, At a Glance

Quick overview for planning and search engines: warm hummus, puff pastry, spinach, feta—simple pantry and fridge ingredients combine into a flavorful hot appetizer.

✅ Skill Level: Beginner/Intermediate
✅ Skills: Cooking spinach, rolling puff pastry, baking
✅ Type: Hot appetizer
✅ Number of Ingredients: 10 (approx.)
✅ Prep Time: 20 minutes
✅ Cook Time: 25 minutes
✅ Yield: About 24 pinwheels

Yes, You Can Serve Hummus Warm or Hot!

I’m a longtime hummus fan and often make a simple homemade version with chickpeas, tahini, lemon juice and garlic. But when I discovered baked hummus at a restaurant, it opened my eyes to how delicious hummus can be served warm. The contrast of a crisp edge and a creamy center is irresistible.

Baking hummus or pairing it with hot pastry adds an entirely different dimension of flavor—warmer aromas, a slightly firmer texture at the edges, and a more pronounced earthiness from spices and olive oil. These pinwheels take advantage of that by combining hummus with bold Mediterranean flavors and flaky puff pastry.

Hummus Pinwheels with Spinach and Feta

These pinwheels pair hummus with a lemony spinach filling and crumbled feta, rolled into puff pastry and baked until golden. They’re about three bites each and very easy to scale up for a crowd. Below are ideas for substitutions and serving suggestions as well as the full recipe.

Procedure

In short, here’s how the recipe comes together:

1. Sauté onions with Greek-style seasoning in olive oil, add spinach and a splash of water, then cook until wilted.
2. Drain and squeeze the spinach to remove excess liquid, then chop and zest a bit of lemon into it.
3. Roll out cold puff pastry, spread hummus, top with the spinach mixture and crumbled feta.
4. Roll like a jelly roll, chill briefly to firm, slice into pinwheels and bake until golden.

Questions?

If you have a question about the recipe or want tips, leave a comment or email the author at [email protected]. Friendly feedback and photos are always welcome.

Recipe

Hummus Pinwheels with Spinach and Feta

Author: Jennifer Field

Summary: Flaky puff pastry filled with hummus, lemony spinach and feta makes a warm, savory appetizer that highlights the deeper flavors of heated hummus.

Times & Yield

• Prep: 20 minutes
• Cook: 25 minutes
• Total: 45 minutes
• Yield: ~24 pinwheels
• Calories: ~70 kcal per pinwheel

Equipment (suggested)

• Large fine mesh strainer or colander
• Sauté pan
• Baking sheet lined with parchment or silicone mat
• Cutting board and sharp knife
• Optional: muffin tin to bake pinwheels for neater shape

Ingredients

For the Spinach Filling

• 2 Tbsp olive oil
• 1/2 medium sweet onion, chopped
• 1 tsp Greek seasoning blend (or dried thyme + oregano)
• Kosher salt, to taste
• 6 oz baby spinach
• 2–3 Tbsp water
• Zest of 1 medium lemon

For the Pinwheels

• 2 sheets puff pastry (about 9″ x 9″ each)
• 1 10-oz container hummus (flavor of your choice)
• Spinach filling (from above)
• 4 oz crumbled feta, divided

Instructions

Make the Spinach Filling

1. Warm a large sauté pan over medium heat for a few minutes. Add the olive oil.
2. When oil is hot, add the chopped onion, Greek seasoning and a pinch of kosher salt. Lower the heat to medium-low and sweat the onions until soft and translucent, about 5–7 minutes.
3. Turn the heat to medium-high, add the spinach and 2–3 Tbsp water with another pinch of salt. Stir, cover and cook for 2–3 minutes until the spinach is wilted and bright green.
4. Remove the lid and stir in the lemon zest. Transfer the spinach to a strainer to cool and drain to room temperature.
5. Press down on the spinach to remove excess liquid, then coarsely chop the filling.

Assemble and Bake the Pinwheels

1. Preheat oven to 400°F (200°C) and position a rack in the center.
2. On a lightly floured surface, roll one sheet of cold puff pastry into approximately a 12″ x 9″ rectangle. Keep the second sheet chilled.
3. Stir the hummus so any toppings are evenly distributed. Spread half the hummus over the pastry, leaving about a 1″ strip clear on one long edge.
4. Evenly spread half the spinach filling over the hummus and sprinkle with 1 oz of crumbled feta.
5. Roll tightly from one long side toward the clear edge, brushing off excess flour as you roll. Place the roll seam-side down on a lined baking sheet, cover with plastic wrap and chill in the freezer briefly while you repeat with the second sheet.
6. Once chilled, slice each roll into 12 equal pinwheels. Tuck the loose dough end underneath each pinwheel to tidy the appearance. For very neat shapes, press pinwheels into a greased muffin tin.
7. Top each pinwheel with a few crumbles of feta. Bake 15 minutes, rotate the pan, then bake another 10 minutes until golden and the top cheese has lightly browned.
8. Cool on a rack for a few minutes and serve warm or at room temperature.
9. Leftovers keep in the fridge and can be recrisped in a 350°F (175°C) oven or toaster oven for a few minutes before serving.

Notes & Variations

• To simplify, use 1 cup thawed frozen spinach (squeeze out excess liquid), mix with seasoning, lemon zest and a 1/4 tsp onion powder instead of fresh onions.
• Substitute goat cheese for a tangier filling, or use a flavored hummus like roasted red pepper for extra color and taste.
• For gluten-free alternatives, look for a gluten-free puff pastry product; baking times may vary.
• Serve pinwheels with extra hummus, olives, or a simple yogurt dip for variety.

Nutrition (approx. per pinwheel)

• Calories: 70 kcal
• Carbs: 4.6 g
• Protein: 2.4 g
• Fat: 5 g (Saturated fat: 1.9 g)
• Sodium: ~182 mg
• Fiber: 1.2 g