These Spinach and Feta Stuffed Salmon Pinwheels are a tasty treat! Fresh salmon is rolled up with creamy feta and healthy spinach, making each bite delicious and colorful.
I love to serve these for dinner, and they impress my friends every time. Plus, they’re so easy to make! You just roll, bake, and enjoy—what could be more fun? 🎉
Key Ingredients & Substitutions
Salmon: Skinless salmon fillets are perfect for this dish as they’re tender and flavorful. If you’re looking for alternatives, you can use trout or even chicken breast for a lower-fat option.
Spinach: Fresh spinach gives a lovely green color and texture, but you can substitute with kale or Swiss chard if you prefer, or even use frozen spinach (just thaw and drain well).
Feta Cheese: Feta adds a tangy flavor, but you could swap it for goat cheese or cottage cheese if you’re after a different taste or texture.
Cream Cheese: This gives creaminess to the filling. If you want a lighter option, try Greek yogurt or ricotta cheese instead.
Garlic: Fresh minced garlic elevates the taste, but garlic powder can work in a pinch if you’re out of fresh cloves.
How Do I Butterfly the Salmon Fillets Properly?
Butterflying the salmon creates the perfect pocket for your filling. To do this, place the fillet on a cutting board with the thicker side facing you. Hold your knife at a horizontal angle, inserting it halfway through the fillet, and slowly glide the knife across while applying light pressure down. Be careful not to cut all the way through!
- Make sure the knife is sharp for clean cuts.
- Maintain an even thickness throughout to ensure even cooking.
- If you’re unsure, practice with a less expensive piece of fish first!
What’s the Best Way to Secure the Pinwheels?
Securing the pinwheels is key to keep them intact while baking. You can use toothpicks or kitchen twine. If using toothpicks, insert them horizontally through the roll, ensuring they hold tight. For twine, tie it around the pinwheel securely but not too tight to prevent tearing.
- Trim any excess twine to avoid burning in the oven.
- If using toothpicks, remember to remove them before serving!
Spinach And Feta Stuffed Salmon Pinwheels
Ingredients You’ll Need:
For The Pinwheels:
- 2 large salmon fillets, skinless
- 1 cup fresh spinach, chopped
- ½ cup feta cheese, crumbled
- ¼ cup cream cheese, softened
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 teaspoon dried dill (optional)
- Toothpicks or kitchen twine for securing
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 15-20 minutes to bake. So, set aside around 30-40 minutes in total to make and enjoy these delightful pinwheels!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C), so it’s ready when you’re finished preparing the pinwheels!
2. Sauté the Spinach:
In a skillet over medium heat, add the olive oil. Once it’s hot, throw in the minced garlic and sauté it for about a minute until it’s fragrant. Next, add the chopped spinach and cook it until it’s wilted. Sprinkle on some salt, pepper, and dried dill if you’re using it. After this, take the skillet off the heat and let the spinach mixture cool slightly.
3. Mix the Filling:
In a bowl, combine the cooled spinach mixture with crumbled feta cheese, softened cream cheese, and lemon juice. Stir everything together until it’s mixed well and has a creamy consistency.
4. Prepare the Salmon:
Lay your salmon fillets flat on a cutting board. Using a sharp knife, carefully butterfly each fillet. This means you’ll want to create a pocket in each fillet without cutting all the way through.
5. Fill the Salmon:
Spread the spinach and feta mixture evenly inside the pocket of each salmon fillet. Make sure it’s nice and even so every bite is packed with flavor!
6. Roll Up the Pinwheels:
Starting from one end, carefully roll each salmon fillet to form a pinwheel. Once rolled, secure them with toothpicks or tie them with kitchen twine to keep it together while cooking.
7. Bake the Pinwheels:
Place the pinwheels seam-side down in a baking dish. Give them a sprinkle of salt and pepper, and a drizzle of olive oil if you’d like. Bake them in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily when you poke it.
8. Serve and Enjoy:
Once done, carefully take the pinwheels out of the oven and let them cool for a few minutes. Remove the toothpicks or twine before serving. Now you’re ready to enjoy your delicious Spinach and Feta Stuffed Salmon Pinwheels!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just be sure to thaw the salmon completely before using it. The best way to thaw is by placing it in the fridge overnight. If you’re short on time, you can also seal the salmon in a plastic bag and submerge it in cold water for about 30 minutes until thawed.
What if I Don’t Have Feta Cheese?
No worries! You can substitute feta with other creamy cheeses like goat cheese or ricotta cheese. Just keep in mind that the flavor will change slightly, but it will still be delicious!
How to Store Leftovers?
Store any leftover pinwheels in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through to maintain their moisture.
Can I Make This Ahead of Time?
Absolutely! You can prepare the pinwheels a day in advance and store them in the fridge before baking. Just cover them well with plastic wrap or store in an airtight container. When ready to eat, remove from the fridge and bake as instructed, adding an extra minute or two if needed.
