Spinach and Cheese Pinwheels

I was looking into options for a savory snack that would be easily shareable, and happened to have spinach on hand, so this is what my web searching landed on! Storebought puff pastry is a quick and easy way to make something that seems fancier than your average appetizer :)

This recipe starts with sauteeing garlic and spinach together, the base of what will go in the pinwheels. I just used frozen spinach here, but of course fresh works as well. I tried my best to get all of the excess moisture out, since that might have caused complications with the pastry's bake.

On top of the spinach mix goes layers of parmesan and feta!

I like closeups. 

The hardest part for me in this recipe was definitely cutting the slices after I rolled the pastry up. I chilled the roll in the fridge for almost 2 hours, but it was still super soft! Next time I try this recipe, I'll probably set aside a good 4-6 hours to make sure it freezes firmly; it's just so much easier to slice when fully frozen.

As it was, I messily sliced most pieces and then tried to reshape them as well as I could after laying them on the parchment-lined baking sheet!

The last step is to just bake them until they're golden brown! These are best enjoyed fresh out of the oven while still warm, but they're definitely not bad after they've cooled down, either.

Spinach and Cheese Pinwheels

adapted from Emily Bites

Ingredients

1 sheet of frozen puff pastry, defrosted 

2 teaspoons olive oil

2 garlic cloves, minced

6 ounces spinach, chopped 

Sat & pepper, to taste

1 ½ ounces Parmesan cheese, shredded or freshly grated

1 ounce crumbled Feta cheese

Instructions

1. In a large skillet or saute pan, bring the olive oil to medium heat. Add the garlic and allow garlic to cook for about a minute. Add the spinach and stir together. Allow the spinach to cook for 2-3 minutes, stirring occasionally until wilted and excess moisture is cooked off. Add salt and pepper to taste. Let cool to room temperature.

2. On a clean, dry surface sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 10”x14” rectangle of even thickness.

3. Spread the cooled spinach mixture evenly across the surface of the rolled out puff pastry sheet. Sprinkle the Parmesan and Feta cheeses evenly over top of the spinach, covering the entire surface of the pastry.

3. With the longer side of the pastry rectangle facing you, roll the pastry by pushing forward, wrapping the ingredients into a long roll. Once the pastry is completely rolled up into a big “log,” wrap it in parchment paper or cling wrap and place it in the freezer for at least 1 hour. This will make it easier to cut.

4. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.

When you take the pastry roll out of the freezer, use a serrated knife to slice it into 24 even “spirals.” 

5. Place each spiral onto the parchment lined baking sheet at least an inch apart and bake them in the oven for 20 minutes or until lightly golden. Serve warm.

Enjoy!