This appetizer really is as simple as mixing together some spinach and cheese, then rolling it up in a sheet of puff pastry. Gotta love that, right? Not only are these pinwheels a cinch to put together, they’re completely addictive! The buttery puff pastry, the nutty, melty Gruyere cheese, and of course the spinach are so good in combination. The pinwheels are great warm from the oven, but they are equally delicious at room temperature. If Gruyere isn’t your thing, just substitute your favorite cheese – these are super adaptable. I bet these would also be great with pepperoni in place of the spinach and maybe mozzarella cheese instead of Gruyere.
By Tracey
Spinach Gruyere Puff Pastry Pinwheels
adapted from Pepperidge Farm
Ingredients:
- 1 (10 oz) package frozen chopped spinach, thawed
- 1/2 cup shredded Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1 large egg
- 1 tablespoon water
- 1 sheet puff pastry, thawed
Directions:
Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper.
Wrap the spinach in a towel or paper towels and squeeze out as much excess moisture as you can. If you don’t, the puff pastry may end up soggy.
Combine the spinach, both cheese, the salt and pepper, and garlic powder in a medium bowl. In a small bowl, beat the egg and water together.
Place the sheet of puff pastry on a lightly floured work surface. Roll it into a roughly 12×12-inch square, lifting and turning as you go to ensure it’s not sticking. Brush a thin layer of the egg wash over the surface of the puff pastry, then spread the spinach/cheese mixture in an even layer.
Roll the puff pastry like a jelly roll and pinch to seal at the seam. Cut the roll into approximately 20 1/2-inch slices and place on the prepared baking sheet. Brush the tops of each lightly with the egg wash.
Bake for about 15 minutes, or until the pinwheels are golden brown.
