Ingredients
Method
Preparation
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in spinach and cook until just wilted. Remove from heat and let it cool slightly.
Mix the Ingredients
- In a bowl, combine cooked spinach, sun-dried tomatoes, pine nuts, cheese, herbs, and seasonings. Mix everything well to create a savory, colorful filling.
Roll Out the Puff Pastry
- On a lightly floured surface, roll out your puff pastry into a rectangle. Spread the filling evenly across the dough, leaving a small border along the edges.
Roll and Slice
- Carefully roll the pastry into a tight log starting from the long side. Using a sharp knife, slice into ½-inch thick pinwheels for even baking.
Bake the Pinwheels
- Place slices on a parchment-lined baking sheet. Brush tops with beaten egg for that golden finish.
- Bake at 400°F (200°C) for 15–18 minutes or until puffed and crisp.
Cool and Serve
- Let the pinwheels cool slightly before serving. Garnish with fresh herbs if desired, and serve warm or at room temperature with a dipping sauce.
Nutrition
Notes
Thaw puff pastry in the fridge overnight for best results. Use oil-packed sun-dried tomatoes for extra flavor. Avoid overfilling – too much filling can cause leaks.