Spinach Pinwheels

2 Jun

Originally this was going to be one of the dishes I was going to prepare for my goddaughter and our little experiment.  However, I forgot completely to defrost the puffed pastry and, by the time I remembered, it was too late… and I did not want the kids to arrive and see evidence of spinach before they had to actually taste them.

So, I made them a week later in a get-together I hosted for my bunch from college.  It had been almost a year since our last get-together and we needed to get up to speed with all our lives.  So my friend Aniette and I decided, democratically we needed to get-together NOW!

I liked these because they were easy to make, you can prepare them ahead of time before your guests arrive and bake while people are talking so you have something hot to pass out.   Kind of felt like a short order cook because I would make them, put a plate on a table and by the time I turned around the plate was empty.  So I went back and did some more… and I went back and did some more… and some more… maybe the plate was too little??

 

 Spinach Pinwheels

 

SPINACH PINWHEELS

2 sheets of puffed pastry, defrosted in the refrigerator overnight – I just buy it and place it in the fridge…
1 heaping cup of frozen spinach, it will become about ½ cup defrosted and squeeze it dry
1 tbs butter, melted
About 1/3 cup parmesan cheese, grated
About ½ cup gruyere cheese, grated
A little whole-wheat flour so the pastry doesn’t stick when we roll it

 

  1. Open the puffed pastry (which comes folded in three).  Place some flour onto a clean surface and flour the rolling pin too.  Roll out the pastry so that it loses the creases where the folds were.
  2. Cut the pastry in half.  Set one half aside and work with the first one.
  3. Spread some melted butter on top of the pastry, sprinkle some parmesan cheese, spread an even layer of spinach leaving a border on one edge and sprinkle the grated gruyere on top of the spinach.
  4. Start rolling from the farthest edge from the border you left without spinach.  Roll the pastry onto itself until you create a log. 
  5. Repeat steps 3 and 4 with the second half of pastry.  Place both logs in the fridge covered with a moist paper towel for about 10-15 minutes or until you’re ready to bake them.  This is important for the pastry to harden a bit again.  It’ll be easier to cut if the pastry is cold than if it is at room temp.
  6. Slice the logs into ½ inch pieces. Place onto a baking sheet lined with parchment paper and bake in a 425F oven for about 10-12 minutes, until the cheeses smell great and the pastry is puffed and golden delicious.

Transfer them to a cool plate and serve them immediately.

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