Prepare the Filling
Preheat the oven to 210°C (fan forced) / 410°F. Line 2 baking trays with parchment paper.
Ensure the spinach is very well dried using paper towels or a salad spinner. Squeeze out any excess moisture.
In a mixing bowl, combine the spinach, spring onions, feta, parmesan, salt, and pepper. Mix until the filling forms a thick spreadable mixture.
Spread and Roll
Lay a sheet of puff pastry onto a flat surface. Spread the spinach mixture evenly across the pastry, leaving a small border along one edge.
Roll the pastry tightly into a log and gently press the edge to seal.
Slice and Brush
Slice the log into approximately 2cm thick pinwheels.
Arrange the pinwheels on the prepared trays, leaving space between each one.
Brush the tops lightly with whisked egg.
Bake
Bake for about 20 minutes or until golden, puffed, and crisp.
Make the Yoghurt Dip
While the pinwheels bake, combine the Greek yoghurt, lemon zest, garlic, olive oil, salt, and pepper in a small bowl.
Allow the pinwheels to cool for 10 minutes before serving with the yoghurt dip.

Air Fryer Instructions
Prepare half the recipe quantity to fit the air fryer basket comfortably.
Follow the same preparation steps through slicing and egg washing.
Line the air fryer basket with parchment paper and arrange the pinwheels without overcrowding.
Air fry at 200°C (390°F) for 15 minutes or until golden and cooked through.