Picture golden swirls of buttery pastry, freckled with sesame and nigella, giving way to tender cubes of caramelized butternut squash and creamy, lemon-bright feta.
Imagine the aroma—warm cumin and a whisper of chili—filling the kitchen as the pinwheels puff and crackle, promising crisp edges and a soft, savory center.
These are the kinds of bites that feel like a hug: colorful, comforting, and ready to share.
I love them because they balance cozy, roasted sweetness with tang and herb-fresh lift—easy to assemble, beautiful to serve, and reliably crowd-pleasing.
One especially hectic evening, these pinwheels turned a bare fridge into a cheerful platter in under an hour, and my family lingered at the counter, nibbling as they cooled. They’re perfect for busy weeknights, Sunday suppers, or taking to a potluck when you need something special without fuss. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor: sweet squash, tangy feta, zesty lemon
- Bakes irresistibly crisp with golden, flaky puff pastry layers
- Preps fast; simple steps and minimal equipment required
- Freezes beautifully; bake from frozen for effortless entertaining
- Offers flexible twists: herbs, seeds, or pesto additions
Ingredients
- 500 g butternut squash, 1 cm dice — roast until just caramelized (keeps pastry crisp)
- 1 tbsp olive oil — good extra-virgin for flavor
- 1/2 tsp fine sea salt — adjust if feta is very salty
- 1/4 tsp freshly ground black pepper — for gentle heat
- 1/2 tsp ground cumin — adds warmth
- 1/4 tsp chili flakes — balance sweetness of squash
- 1 sheet puff pastry, 320 g, chilled and ready-rolled — keep cold for best lift
- 1 large egg, beaten — helps seal and for egg wash
- 120 g feta cheese, crumbled — rinse if very salty
- 2 tbsp fresh parsley, finely chopped — bright, fresh finish
- 1 tsp lemon zest, finely grated — lifts the filling
- 1 small red onion, finely diced — mild aromatic crunch
- 1 tsp honey — subtle sweetness to balance feta
- 1 tbsp milk — to loosen egg wash
- 1 tsp sesame seeds, optional — nutty finish on top
- 1 tsp nigella seeds, optional — savory, toasty bite
Step-by-Step Method
Preheat & Prep the Tray
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper. Gather equipment and ingredients. Keep puff pastry chilled until needed. This guarantees clean rolling and better puff.
Lightly flour your work surface for later. Prepare a small bowl for egg wash. Set out a cooling rack for resting the baked pinwheels.
Season & Toss the Squash
Peel and dice the butternut squash into 1 cm cubes. Place in a large bowl. Add olive oil, fine sea salt, black pepper, ground cumin, and chili flakes. Toss thoroughly to coat evenly.
Make sure spices distribute on all sides. This seasoning builds warmth and depth that balances feta’s tang and pastry’s richness.
Roast Until Tender & Caramelized
Spread the seasoned squash in a single, even layer on the lined sheet. Avoid overcrowding to promote browning.
Roast for 20–25 minutes, turning once, until tender and lightly caramelized. Remove from the oven and cool for 10 minutes. Caramelization concentrates sweetness and prevents soggy pastry. Reduce oven temperature fluctuations by keeping the door closed.
Mix the Feta Filling
Combine crumbled feta, finely chopped parsley, lemon zest, finely diced red onion, and honey in a bowl. Stir until evenly distributed. Taste and adjust salt only if needed, as feta can be salty.
The honey softens sharpness from onion and feta. Keep the mixture crumbly, not pasty, for good layering and texture.
Unroll & Ready the Pastry
Unroll the chilled puff pastry onto a lightly floured surface. Patch any cracks with your fingers. Keep edges square for neat rolling. Work quickly to maintain pastry chill.
Cold dough puffs best and slices cleanly. If the pastry softens, transfer it to the fridge briefly before assembling to restore firmness.
Layer the Squash & Feta
Evenly scatter the cooled squash over the pastry. Distribute to the edges but leave a 2 cm border on one long edge. Sprinkle the feta mixture over the squash in an even layer.
Avoid mounding to prevent bulges. Aim for consistent coverage so each slice has balanced flavor and a defined spiral.
Seal the Edge with Egg
Beat the egg in a small bowl. Lightly brush the exposed 2 cm border with beaten egg. This creates a glue that seals the roll.
Avoid over-brushing, which can make the seam slippery. Reserve remaining egg to make the egg wash later. Keep the work surface lightly floured to prevent sticking.
Roll into a Tight Log
Start from the long edge opposite the egg-brushed border. Roll the pastry tightly and evenly into a log. Finish with the sealed edge underneath.
Gently compress the log to even its thickness. Clean spirals come from firm, uniform rolling. If filling escapes, tuck it back and continue rolling.
Chill Briefly for Slicing
Transfer the filled log to the freezer for 10 minutes. This firms the pastry and filling. Chilled dough slices neatly without smearing or squashing.
Use this time to line another baking sheet with parchment. Preheat the oven back to 200°C/400°F if needed, maintaining steady heat for baking.
Make the Egg Wash
Whisk the remaining beaten egg with milk to create a smooth egg wash. This mixture promotes glossy, even browning. Keep the wash nearby with a pastry brush ready.
Avoid adding salt, which can thin the wash. If seeds are used, the wash helps them adhere to the tops of the pinwheels.
Slice into Even Rounds
Place the chilled log on a board. Using a sharp chef’s knife, slice into 2 cm thick rounds with a gentle sawing motion. Rotate the log occasionally for uniform pieces.
Arrange the slices cut-side up on the parchment-lined sheet. Leave space between rounds for puffing during baking.
Brush & Sprinkle the Tops
Brush the tops of the rounds lightly with egg wash. Sprinkle sesame and nigella seeds if using. Seeds add aroma, crunch, and visual appeal.
Avoid heavy brushing that can drip and glue layers together. Make certain seeds are evenly distributed so each pinwheel has a balanced finish.
Bake Until Deep Golden
Bake at 200°C/400°F for 18–22 minutes. Rotate the tray once for even color. Look for puffed layers and a deep golden hue.
Avoid underbaking, which yields soggy centers. If baking from frozen, add 3–5 minutes. Remove when crisp and fragrant, with visible lamination across the edges.
Cool & Rest Before Serving
Cool on the baking sheet for 5 minutes to set the layers. Transfer to a rack and rest another 5 minutes. This finishes carryover cooking and preserves flakiness.
Serve warm for best texture. Garnish with extra chopped parsley if desired. Enjoy as an appetizer or snack alongside yogurt dip.
Ingredient Swaps
- Puff pastry: use vegan puff pastry for dairy-free; gluten-free puff pastry for GF.
- Feta: swap with ricotta salata, goat cheese, or cottage cheese (well-drained). For dairy-free, use a firm vegan feta.
- Butternut squash: substitute sweet potato, kabocha, pumpkin, or delicata.
- Red onion: use shallot, yellow onion, or spring onions.
- Parsley: replace with sage, thyme, cilantro, or basil.
- Lemon zest: use orange zest or 1–2 tsp lemon juice (pat filling dry).
- Spices: cumin → coriander or ras el hanout; chili flakes → Aleppo pepper, smoked paprika, or cayenne (to taste).
- Honey: swap with maple syrup or agave for vegan.
- Seeds: use poppy or sunflower seeds if sesame/nigella aren’t available.
- Egg wash: brush with milk/cream for vegetarian, or plant milk + a little oil/syrup for vegan sheen.
You Must Know
Doneness • If the squash looks pale or feels wet after roasting, extend roasting in 5-minute bursts until edges are caramel-brown and cubes mash with gentle pressure; drier, browned squash keeps layers crisp.
Troubleshoot • When the pastry threatens to split while rolling, slide the sheet onto a tray and chill 10–15 minutes until cool and pliable; cold dough resists tearing and gives tighter spirals.
Flavor Boost • For deeper savoriness, crumble in 10–15 g finely grated aged hard cheese (like Parmigiano) with the feta; its umami balances the 1 tsp honey and boosts browning.
Scale • For party trays, double the filling but use two pastry sheets; aim for ~140–160 g filling per sheet so layers stay thin—over 180 g causes blowouts and soggy centers.
Make-Ahead • To serve crisp later, par-bake pinwheels until just blond (12–14 minutes at 200°C/400°F), cool, then finish 6–8 minutes from chilled; two-stage baking preserves flake without drying.
Serving Tips
- Serve warm with a yogurt-lemon dip or garlicky tzatziki for tang.
- Pair alongside a simple arugula salad with balsamic and toasted pine nuts.
- Plate on a wooden board with olives, sun-dried tomatoes, and honey drizzle.
- Offer a spicy harissa or sweet chili sauce for dipping variety.
- Garnish with extra parsley and lemon zest for color and brightness.
Storage & Make-Ahead
Refrigerate baked pinwheels in an airtight container for up to 3 days.
Reheat at 180°C/350°F for 8–10 minutes to re-crisp.
Assemble ahead: freeze sliced, unbaked pinwheels on a tray, then bag.
Bake from frozen at 200°C/400°F, adding 3–5 minutes.
Best frozen up to 2 months.
Avoid thawing before baking.
Reheating
Reheat pinwheels gently.
Microwave 20–30 seconds covered with a damp towel.
Oven at 170°C/340°F for 8–10 minutes.
Stovetop in a covered skillet on low for 5–7 minutes.
Avoid overbrowning.
Rest briefly.
Ottoman Meze Banquets
Although our pinwheels feel modern, I picture them nestled into an Ottoman-style meze spread—small, vibrant bites inviting leisurely conversation and shared plates.
I set them beside bowls of smoky baba ghanoush, briny olives, and crisp cucumbers glossed with lemon. The warm spirals echo börek’s flaky comfort, while feta and cumin nod to the spice roads.
I serve them slightly warm, sprinkled with nigella, and let guests reach in, tear, taste, compare.
To build the table, I balance creamy, crunchy, and bright: yogurt with mint, roasted peppers with garlic, herb-flecked bulgur, and a drizzle of pomegranate molasses for tart sparkle.
Pour tea or a light, dry white. Keep portions small, plates abundant, and pace unhurried. Meze isn’t rushed—it’s a gentle chorus, our pinwheels singing lead.
Final Thoughts
Give these Butternut Squash Feta Pinwheels a try—you’ll love the flaky pastry and sweet-salty filling.
Feel free to tweak with your favorite herbs or a sprinkle of seeds to make them your own!
Frequently Asked Questions
Can I Make These Gluten-Free With Puff Pastry Alternatives?
Yes—you can. I swap in gluten-free puff pastry or layered gluten-free phyllo brushed with butter. Keep everything cold, roll gently, and chill the log before slicing. They’ll bake golden, flaky, and cozy as candlelight.
How Do I Prevent Soggy Bottoms on Humid Days?
I preheat the sheet, roast fillings dry, and keep pastry cold. I dock, leave borders clean, and egg-wash lightly. I bake on parchment, high heat, middle rack, then cool on a rack—steam escapes, bottoms stay crisp.
What Wine Pairs Best With These Pinwheels?
I’d pour a chilled Sauvignon Blanc or Vermentino—bright citrus and herb notes hug the savory-sweet filling. If you crave bubbles, I’d choose a dry Prosecco. Prefer red? I’d serve a light, juicy Gamay slightly chilled.
Are They Safe to Serve at Room Temperature for Parties?
Yes, for about two hours. I set them out warm, their buttery layers sighing into the room. After that, I refresh from the oven in small batches, keeping everything crisp, fragrant, and safely irresistible for guests.
Can I Air-Fry Instead of Baking, and at What Settings?
Yes—air-fry them. I preheat to 375°F/190°C, brush with egg wash, and cook 8–10 minutes, flipping halfway, until puffed and deep golden. Work in batches, give space, and let them rest briefly, fragrant and crisp.
Butternut Squash Feta Pinwheels
Equipment
- 1 Baking sheet
- 1 parchment paper sheet
- 1 Chef's knife
- 1 vegetable peeler
- 1 Cutting board
- 1 large mixing bowl
- 1 medium saucepan or skillet
- 1 Wooden spoon
- 1 pastry brush
- 1 Rolling Pin
- 1 Small bowl
Ingredients
- 500 g butternut squash peeled and 1 cm dice
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes
- 1 sheet puff pastry 320 g, chilled and ready-rolled
- 1 egg large, beaten
- 120 g feta cheese crumbled
- 2 tablespoon fresh parsley finely chopped
- 1 teaspoon lemon zest finely grated
- 1 small red onion finely diced
- 1 teaspoon honey
- 1 tablespoon milk for egg wash
- 1 teaspoon sesame seeds optional
- 1 teaspoon nigella seeds optional
Instructions
- Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper.
- Toss the diced butternut squash with olive oil, salt, pepper, cumin, and chili flakes in a bowl until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet and roast for 20–25 minutes until tender and lightly caramelized, then cool 10 minutes.
- While the squash cools, mix the feta, parsley, lemon zest, red onion, and honey in a bowl until combined.
- Unroll the chilled puff pastry onto a lightly floured surface and patch any cracks with your fingers.
- Evenly scatter the cooled squash over the pastry, followed by the feta mixture, leaving a 2 cm border on one long edge.
- Brush the exposed border with a little beaten egg to help seal the roll.
- Starting from the opposite long edge, roll the pastry up tightly into a log, finishing with the sealed edge underneath.
- Place the log in the freezer for 10 minutes to firm for cleaner slicing.
- Mix the remaining beaten egg with milk to make an egg wash.
- Using a sharp knife, slice the log into 2 cm thick rounds and arrange cut-side up on a parchment-lined baking sheet with space between.
- Brush the tops with egg wash and sprinkle with sesame and nigella seeds if using.
- Bake at 200°C/400°F for 18–22 minutes until puffed and deep golden.
- Cool on the sheet for 5 minutes before transferring to a rack to rest another 5 minutes.
Notes
