Platter with Low Carb Spinach Feta Pinwheel Appetizer Recipe

Low Carb Spinach Feta Pinwheels

Low Carb Spinach Pinwheels with feta and parmesan turn the classic party food into an easy keto appetizer using magic mozzarella fat head dough.
Course Appetizer
Cuisine Greek, Mediterranean
Keyword keto appetizers, spinach feta pinwheels, spinach pinwheels
Prep Time 35 minutes
Cook Time 25 minutes
Servings 16 rolls
Calories 114kcal
Author Carolyn Ketchup from The Ultimate Guide to Keto Baking


For the Nut-Free Magic Mozzarella Dough:

  • 1/2 cup coconut flour
  • 2 teaspoon baking powder
  • 3/4 teaspoon xanthan gum
  • 12 ounces preshredded part-skim mozzarella cheese
  • 2 large eggs

For the pinwheels:

  • 8 ounces frozen chopped spinach, thawed and drained
  • 3/4 cup crumbled feta cheese (about 3 ounces)
  • 1/4 cup Parmesan cheese, grated (about 1 ounce)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried marjoram (or 1/4 teaspoon dried oregano)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 Tablespoon unsalted butter, melted
  • Coarse sea salt, for sprinkling


For the Nut-Free Magic Mozzarella Dough:

  • Cover a work surface with a silicone baking mat or a large piece of parchment paper. In a medium bowl, whisk together the coconut flour, baking powder, and xanthan gum. Set aside.
  • In a large, microwave-safe bowl, heat the cheese on high in 30-second increments until almost liquid. Stir in the flour mixture and eggs and knead in the bowl using a rubber spatula.
  • Turn the dough out onto the prepared work surface and continue to knead until cohesive. Set dough aside while preparing the filling.

For the pinwheels:

  • Preheat the oven to 375°F and line a baking sheet with a silicone baking mat or parchment paper.
  • Squeeze out as much moisture from the spinach as possible and place the spinach in a medium bowl. Stir in the feta, Parmesan, garlic, marjoram, salt, and pepper until well combined.
  • Lightly grease another baking mat or large piece of parchment paper and transfer the prepared dough onto it. Pat into a rough square and top with another piece of parchment or waxed paper.
  • Roll out the dough to a 16-inch square. Spread the filling on top, leaving a 1/2-inch border. Roll up the dough tightly and pinch the seam to seal.
  • Use a very sharp knife to cut the dough into 1-inch slices and place the pinwheels cut side down on the prepared baking sheet. Brush with the butter and sprinkle with a little coarse salt.
  • Bake for 18 to 22 minutes, until the pinwheels are golden brown and just firm to the touch. Remove from the oven and let cool completely on the pan.


Serving: 1roll | Calories: 114kcal | Carbohydrates: 4g | Protein: 8g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 339mg | Potassium: 129mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1858IU | Vitamin C: 1mg | Calcium: 263mg | Iron: 1mg