Spinach and Cheese Pinwheels

I decided this week I would stay away from the sweets since I have done a lot of them in the past weeks.  You will find I have a horrible sweet tooth and I love baking.  I think every woman has a sweet tooth!!  Luckily my husband has one too and usually eats a larger amount leaving me little.  This is also good for my hips and thighs.  I also love to cook so I guess it’s a good balance.

Ok, so….

I’m always looking for bite size ideas for the girls.  Or “sides” for their lunch and dinner.  It’s even better when I can incorporate veggies into these bite size ideas.  The combination of puff pastry, cheese, and spinach is really delicious in these treats.   Luckily, the girls have liked spinach since they were babies.  However, it’s always better when it’s combined with cheese.  Again, as I’ve stated the other times I’ve used puff pastry I prefer Dufour because it’s made with real ingredients.  These are really easy to make and are a hit with kids and adults.  As the holidays approach these would be great as appetizers also.   The colors would be perfect for a Christmas party, the green of the spinach and the red of the sundried tomatoes.  I promise these will be a hit!  Enjoy!

Spinach and Cheese Pinwheels

Print Recipe

• I package puff pastry (I prefer Dufour puff pastry)
• 1 egg
• 1 Tbsp water
• ½ cup shredded mild cheddar (I used 2% cheese)
• ¼ cup parmesan cheese
• 1 (about 2 Tbsp) green onion, finely chopped
• 3 sundried tomatoes, finely chopped
• 1/8 tsp garlic powder
• 1 package (10 ounce) frozen spinach, thawed and well drained

Preheat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

Stir the cheddar cheese, Parmesan cheese, onion and garlic powder in a medium bowl.

Unfold the pastry sheet on a lightly floured surface.  Brush the pastry sheet with the egg mixture.  Top with the cheese mixture, spinach, and chopped sundried tomatoes.  Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices.  Place the slices, cut-side down, onto baking sheets lined with parchment paper.  Brush the slices with the egg mixture.

Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Tip: Make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it’s too wet, it may make the pastry soggy.