Cheese-Spinach Pinwheel Rolls
Puff pastry slathered with seasoned spinach and cheese, rolled into a tight log, chilled and sliced into spirals — bakes into pretty pinwheels with a glossy green-and-white swirl.
Per serving
Ingredients
- 300 gHome puff pastry
- 1 cupSpinach, chopped and wilted
- 2 tbspCheese, grated
- 1 tbspChilli flakes
- 1/2 tspMixed herbs
- to tasteSalt
- 1 tbspMilk, to brush
Method
- 1
Blanch the chopped spinach in salted water for 30 seconds, refresh in ice water, then squeeze out all moisture — wet spinach makes soggy puffs.
- 2
In a bowl mix the squeezed spinach with grated cheese, chilli flakes, mixed herbs and salt.
- 3
Roll the chilled puff pastry into a large rectangle about 3 mm thick. Spread the spinach filling evenly over the surface, leaving a 1 cm border on the long side furthest from you.
- 4
Starting from the long edge nearest you, roll the pastry into a tight log. Brush the bare border with water and press to seal the seam.
- 5
Wrap the log in cling film and refrigerate at least 1 hour — chilling makes clean slicing possible.
- 6
Slice the chilled log into 1 cm thick pinwheels. Lay flat on a parchment-lined tray, brush with milk, and bake in a preheated 220°C convection oven for 12 to 15 minutes until golden and puffed. Serve warm.