Salmon Pinwheels with Spinach and Feta Filling

Why Make This Recipe

This recipe is quick and easy. It is perfect for parties and gatherings. Plus, it tastes great and looks beautiful on a plate.

How to Make Salmon Pinwheels with Spinach and Feta Filling

Making these pinwheels is simple. You will mix a few tasty ingredients, spread them on tortillas, and roll them up. Finally, just slice the rolls into pieces and enjoy!

Ingredients

• 4 ounces smoked salmon
• 1 cup fresh spinach, chopped
• 4 ounces feta cheese, crumbled
• 1 tablespoon cream cheese
• 1 tablespoon fresh dill, chopped
• 4 large flour tortillas or wraps
• Lemon juice to taste

Directions

1. In a bowl, mix together the chopped spinach, feta cheese, cream cheese, fresh dill, and a squeeze of lemon juice until well combined.
2. Lay a tortilla flat on a clean surface. Spread a portion of the spinach and feta mixture evenly over the tortilla.
3. Place some smoked salmon on top of the mixture.
4. Starting from one edge, roll the tortilla tightly into a log shape.
5. Repeat with remaining tortillas and filling.
6. Once rolled, slice each log into pinwheels.
7. Serve immediately or refrigerate until ready to serve.

How to Serve Salmon Pinwheels with Spinach and Feta Filling

You can serve these pinwheels as a snack or an appetizer. They go well with a light salad or some fresh veggies. You can also add a dip if you like.

How to Store Salmon Pinwheels with Spinach and Feta Filling

Store any leftovers in an airtight container in the fridge. They can last for up to 2 days. Just make sure to eat them cold or let them sit out for a few minutes before eating.

Tips to Make Salmon Pinwheels with Spinach and Feta Filling

• Use fresh ingredients for the best flavor.
• Feel free to add other veggies like cucumbers or bell peppers.
• Try using different types of wraps for added flavor.
• Make sure not to overfill the tortillas to avoid spills.

Variations

• Swap smoked salmon for cooked chicken for a different protein.
• Use cream cheese flavored with herbs for extra taste.
• Add sun-dried tomatoes for a nice twist.

FAQs

• Can I make these pinwheels ahead of time? Yes, you can make them a few hours in advance and store them in the fridge.
• Are these pinwheels healthy? Yes, they are packed with healthy ingredients like spinach and salmon.
• Can I freeze salmon pinwheels? It is best not to freeze them, as the texture may change when thawed.

Salmon Pinwheels

These quick and easy salmon pinwheels with spinach and feta are perfect for parties and gatherings, offering a delicious taste and beautiful presentation.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American, Party Food

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 ounces smoked salmon Use high-quality smoked salmon for the best flavor.
• 1 cup fresh spinach, chopped Ensure the spinach is fresh for optimal taste.
• 4 ounces feta cheese, crumbled Feta adds a creamy and tangy flavor.
• 1 tablespoon cream cheese Softened for easy mixing.
• 1 tablespoon fresh dill, chopped Provides a fresh herbal flavor.
• 4 large flour tortillas or wraps Choose your preferred type of wrap.
• to taste lemon juice Adjust according to your preference.

Method

 

Preparation

1. In a bowl, mix together the chopped spinach, feta cheese, cream cheese, fresh dill, and a squeeze of lemon juice until well combined.
2. Lay a tortilla flat on a clean surface. Spread a portion of the spinach and feta mixture evenly over the tortilla.
3. Place some smoked salmon on top of the mixture.
4. Starting from one edge, roll the tortilla tightly into a log shape.
5. Repeat with remaining tortillas and filling.
6. Once rolled, slice each log into pinwheels.

Notes

Store any leftovers in an airtight container in the fridge for up to 2 days. These pinwheels are best served cold or allowed to sit out for a few minutes before serving. Use fresh ingredients for the best flavor, and feel free to add other veggies like cucumbers or bell peppers.