Spinach Pinwheels (Print Version)
# Ingredients:
→ Base
01 -
1 sheet refrigerated puff pastry dough
→ Filling
02 -
115g cream cheese, softened
03 -
280g frozen spinach, thawed and squeezed dry
04 -
230g freshly grated mozzarella cheese
05 -
1 tbsp Italian seasoning
06 -
1 tsp garlic powder
07 -
1 tsp salt
08 -
1/2 tsp black pepper
→ Egg Wash
09 -
1 large egg
10 -
2 tbsp water
# Instructions:
01 -
Preheat the oven to 180°C. Line a rimmed baking sheet with parchment paper.
02 -
In a medium bowl, combine the spinach, softened cream cheese, Italian seasoning, garlic powder, salt, and black pepper until well incorporated. Set aside.
03 -
Whisk together the egg and water in a small bowl until fully combined.
04 -
Unroll the sheet of puff pastry and brush with the egg wash. Spread the spinach mixture evenly onto the pastry, leaving a 1/2-inch border. Sprinkle the grated mozzarella cheese over the spinach.
05 -
Starting with the long side, roll the puff pastry sheet lengthwise for smaller pinwheels (or from the shorter side for larger rolls). Brush the log with egg wash and sprinkle with salt and pepper.
06 -
Using a sharp, serrated knife, cut the log into 2.5cm slices. Arrange on the prepared baking sheet, leaving 2.5cm between pieces to allow for expansion.
07 -
Bake for 10-15 minutes, until the pastry is puffed and golden brown and the cheese has melted.
08 -
Remove from the oven and let cool on the baking sheet for 5-10 minutes before serving. Can be enjoyed warm or cold.
# Notes:
01 -
Using mozzarella from a block rather than pre-shredded provides better melting properties and flavor.