Puff Pastry Pinwheels with spinach, sun-dried tomatoes, pesto and feta! These are super easy to make and perfect to feed a crowd! You can also make these in advance, making them ideal for the holidays!
16ozchopped spinachI used frozen, around 2 cups chopped spinach
3ozsun dried tomatoeschopped, around 1 cup chopped sun dried tomatoes
3-4tablespoonspestoadjust to taste
1/4-1/2cupsfeta cheesecrumbled, adjust to taste
1/2 teaspoongarlic powder
1/4teaspoonsmoked paprikaoptional
1/4 teaspoonblack pepperground, or to taste
saltto taste
Instructions
Thaw the frozen spinach according to instructions on the package. Then squeeze as much water as you can from the spinach. Press the spinach between two paper towels to dry and then transfer to a bowl. Also add chopped sun-dried tomatoes to it.
Add pesto, crumbled feta cheese, garlic powder, smoked paprika, salt and black pepper.
Mix until everything is well combined. Divide the mixture equally in 2 parts.
Unroll the thawed puff pastry sheets. Roll them slightly to even out the sides using a roller.
Fill the puff pastry sheets with the prepared mixture leaving an inch border on all sides.
Start rolling the filled puff pastry sheet like a jelly roll.
To seal, apply a paste made of flour and water (1 tablespoon flour mixed with 2 tablespoons water) all along and then seal. Repeat with the other sheet.
Wrap both logs with cling sheet and freeze for 30 to 60 minutes. Meanwhile pre-heat the oven to 400 F degrees.
Once chilled, cut the logs into 1/4 -inch pinwheels. I was able to get 48 pinwheels from the two puff pastry logs.
Bake the pinwheels at 400 F degrees for 20 minutes or until golden brown. You may brush them with egg wash before baking for that extra sheen (I did not do it).
Serve these spinach and sun-dried tomato puff pastry pinwheels with ketchup, mayonnaise or chutney!