Cheesy Spinach Pinwheels
Recipe GLPRa568318a7f42b8
Golden, flaky puff pastry spirals filled with sautéed spinach, garlic, and a blend of crumbly feta and sharp Parmesan cheese. These savory pinwheels are an elegant appetizer or snack that can be prepared ahead and frozen until ready to bake.
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Ingredients
6 ounces Fresh spinach, chopped
1 ounce Crumbled feta cheese
2 Garlic cloves, minced
2 teaspoons Olive oil
1½ ounces Parmesan cheese, finely grated
Salt and black pepper, to taste
1 Sheet of frozen puff pastry, thawed
All-purpose flour, for dusting
Directions
On a clean, dry work surface, lightly dust with flour to prevent sticking. Lay out the thawed puff pastry sheet and use a rolling pin to gently roll it into an even 10-by-14-inch rectangle, being careful not to tear it.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic and cook, stirring frequently, for about 1 minute until fragrant.
Add the chopped spinach to the pan and stir to combine. Cook for 2 to 3 minutes, stirring occasionally, until the spinach is wilted and any excess moisture has evaporated.
Season the cooked spinach with salt and black pepper to taste. Transfer the mixture to a plate and let it cool to room temperature.
Spread the cooled spinach mixture evenly across the entire surface of the rolled-out puff pastry sheet.
Sprinkle the grated Parmesan cheese and crumbled feta cheese evenly over the spinach, making sure to cover the entire surface.
With the longer side of the pastry rectangle facing you, firmly roll the pastry away from you, enclosing the filling tightly as you go. Once completely rolled into a long log, wrap it in parchment paper or plastic wrap and place in the freezer for 30 to 40 minutes to firm up, which makes slicing cleaner and easier.
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Remove the pastry log from the freezer and, using a sharp serrated knife, slice it into 24 even spirals. The easiest method is to cut the log in half, then cut each half into quarters, then cut each quarter into thirds.
Place each spiral on the parchment-lined baking sheet, spacing them about an inch apart.
Bake for 20 minutes or until the pastry is golden brown and crispy.
Remove from the oven and let cool on the baking sheet for a few minutes before serving warm.
