I really like these Mini Spinach and Feta Pinwheels. I’ve made them a few times now and they are quick and easy to make. I made a batch for our picnic just in case we needed more food; we didn’t, but I also don’t recall having any of these leftover. I’ll be making more Spinach and Feta Pinwheels during the year to take to work as my morning tea snacks.
Makes about 30.
250g frozen spinach, thawed
100g feta cheese, crumbled
¼ cup grated Parmesan cheese
2 sheets puff pastry
Preheat the oven to 220°C. Line two baking trays with baking paper.
Squeeze out the excess moisture from the spinach, and chop it up roughly. Spread the spinach over the pastry sheets. Combine the cheeses, then sprinkle over the pastry sheets.
Roll the pastry up to enclose the filling. Cut into 1 cm sections and place them on the prepare baking trays.
Lightly whisk the egg. Brush the sides and top of each pinwheel with the egg. Bake the pinwheels for 15 – 20 minutes or until a light golden brown colour.