Heat a large saute pan over medium heat until hot, about five minutes.

Add the olive oil. After the oil is hot, add the onion, Greek seasoning and a healthy pinch of kosher salt. Reduce the heat to medium low and sweat the onions until soft and translucent, about 5-7 minutes.

Increase the heat to medium-high, add the spinach and water along with another heavy pinch of kosher salt.

Stir to combine the spinach with the onions, then cover the pan and let spinach cook down for 2 1/2 minutes until completely wilted but still a lovely green.

Remove lid and stir in the lemon zest.

Dump the spinach filling into a strainer and let cool and drain until room temperature.

Press down on the spinach to squeeze out additional liquid and then coarsely chop the filling.

Meanwhile, preheat the oven to 400F and place a rack in the center.

On a floured surface, roll one piece of the cold puff pastry to a 12"x9" rectangle. Leave the other sheet of pastry in the fridge until you're ready for it.

Stir the hummus well so all the toppings and pine nuts are evenly incorporated. Using an offset spatula, spread on half the hummus, leaving about 1" clear on one long side of your pastry.

Evenly top with half the spinach filling and 1 oz of the crumbled cheese.

Roll up fairly tightly from one long end towards the clear end. Brush off excess flour from the pastry as you roll. Place the filled roll on a parchment- or Silpat-lined cookie sheet, cover with plastic wrap and place in the freezer while you repeat the process with the second sheet of puff pastry. Once both sheets are rolled you will still have half the cheese leftover. Hold onto that because you'll be using it in a bit.

Remove the first roll from the freezer and put the second one in to firm up a bit.

Slice the roll into 12 equal slices. I cut mine in half, then in half again. Then I cut each piece into thirds. No need to trim the ends, you can place those raw-edge down.

Take each pinwheel and tuck the "loose" end of dough underneath. This will keep your pinwheels looking fairly neat yet still a bit rustic. If you want them to be perfect, place each pinwheel in a greased muffin tin.

Top each pinwheel with a few crumbles of feta and bake for 15 minutes. Rotate the pan 180 degrees and bake an additional 10 minutes until the pinwheels are a light golden brown and the cheese on top has browned.

Remove to a rack to cool down a bit and serve warm or at room temperature.

These are best served the same day you make them, but you can store leftovers in the fridge and recrisp them in the oven or toaster oven at 350F for a couple of minutes before serving.