Ingredients
1 sheet puff pastry, defrosted
1 egg, whisked with 1 tablespoon of water
½ cup crumbled feta cheese
¼ cup grated mozzarella cheese
1 green onion, chopped
1 10-ounce package frozen chopped spinach, defrosted and squeezed very dry
½ teaspoon garlic salt
A few grates of fresh nutmeg
Instructions
1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. In a bowl, mix together the feta, mozzarella, green onion, garlic salt, and nutmeg.
2. On a lightly floured surface, roll out the puff pastry to flatten the seams. Brush the entire surface with the egg wash.
3. Top with the cheese mixture, then evenly spread the squeezed-dry spinach over the cheese. Leave a 1-inch border free of toppings on one short side.
4. Starting on the short side that’s covered with filling, roll up the pastry tightly like a jellyroll.
5. Slice the roll into ½ to ¾-inch thick slices and place them on the prepared baking sheets.
6. Place the baking sheets in the refrigerator or freezer for 15 minutes to chill the pinwheels.
7. Bake for 15 minutes or until the pinwheels are puffed and golden brown. Serve warm.
Notes
Chill Before Baking: For the flakiest, puffiest pinwheels, always refrigerate or freeze the sliced pinwheels for at least 15 minutes before they go into the hot oven.
Squeeze the Spinach: It is critical to squeeze as much water as possible from the thawed spinach to prevent the pastry from becoming soggy.
Make Ahead: Freeze unbaked pinwheels on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the baking time.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian