Cook Spinach: Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook 30 seconds. Add spinach and cook 2-3 minutes until wilted. Let cool slightly.

Make Filling: In a bowl, combine cooked spinach, feta cheese, cream cheese, lemon zest, lemon juice, and dill. Season with salt and pepper.

Butterfly Salmon: Place salmon on a cutting board. Slice horizontally almost all the way through, leaving one edge attached. Open like a book.

Fill and Roll: Spread filling evenly over salmon, leaving a small border. Roll tightly from one short end to create a log.

Secure and Slice: Place toothpicks or tie kitchen twine at 1-inch intervals. Slice between toothpicks to create pinwheels.

Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place pinwheels on sheet, brush with remaining olive oil, and season. Bake 20-25 minutes until salmon reaches 145°F internal temperature.

Rest and Serve: Let pinwheels rest 3 minutes before removing toothpicks. Serve with lemon wedges and fresh dill.