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Spinach-Feta Pinwheels

Tuesday Jul 04 2017

Posted in Party Recipes

Spinach-Feta Pinwheels

Versatile puff pastry has saved the day for me more times than I can count. I always keep some in the freezer so I can whip up a quick appetizer when I learn that unexpected guests are on their way over for drinks.

There’s generally something hanging out in the fridge that I can roll up in the pastry to make party pinwheels. These spinach ones are a favorite, but I don’t always have the ingredients on hand. Sometimes I ‘ll just spread on softened cream cheese and sprinkle it with finely chopped Jalapeños and shredded smoked Gouda. Other possible fillings include pimento cheese, layered deli sliced ham and Swiss, canned refried beans and shredded Pepper Jack cheese, grated parmesan and chopped fresh herbs, or a smear of marinara sauce topped with shredded mozzarella and finely chopped pepperoni.

INGREDIENTS

(Makes 40 pieces)

1 (17.3 ounce) package puff pastry sheets (2 sheets)
1 egg
2 tablespoons olive oil
1 medium onion, coarsely chopped
One 16-ounce bag frozen cut leaf spinach, thawed
One 15-ounce tub ricotta
2/3 cup crumbled feta cheese
¼ cup black olives, pitted and coarsely chopped
1 cup shredded mozzarella
½ teaspoon salt
¼ teaspoon freshly ground black pepper

DIRECTIONS

 1. Thaw pastry sheets at room temperature 40 minutes, or until easy to handle. Preheat the oven to 400°. Cover two baking sheets with parchment paper. In a small bowl, whisk egg together with 1 tablespoon water.

2. While pastry sheets thaw, in a large frying pan, heat the oil to medium high and add the chopped onion. Cook until just transparent, about 3 minutes. Add the thawed spinach and cook until all moisture has evaporated, about 5 minutes. Set aside to cool.

3. In a large bowl, combine the ricotta, feta, chopped olives, mozzarella, salt and pepper. Add the cooled spinach mixture and mix well.

4. Unfold one pastry sheet on lightly floured surface. Top evenly with half of the spinach mixture. Starting at short side closest to you, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. (If roll seems too soft to slice, pop it into the freezer for about 10 minutes to firm up.) Lay slices flat on baking sheet. Brush with egg mixture. Repeat with remaining pastry sheet and spinach mixture. Bake 15 minutes or until golden. Serve warm or at room temperature.

 

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