1/2 cup low fat shredded cheese (monterey jack or cheddar or swiss or mexican blend)
1/4 cup freshly grated parmigiano reggiano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 ten-ounce package frozen chopped spinach, thawed and drained
Salt and pepper
Instructions
In a small bowl, combine the cheeses, garlic and onion powder. Set aside.
Lightly flour work surface and unroll pastry sheet. Scramble the egg with the water and brush the pastry all over with the egg mixture.
Sprinkle the pastry with the cheese mixture and then with the chopped spinach, breaking apart as you go, so the pastry is evenly coated. Season with salt and pepper. Beginning with the narrower end, roll the pastry up, pressing evenly to create a tight roll. Wrap in parchment paper like a piece of taffy and refrigerate 30 minutes (up to overnight).
Preheat oven to 400. Using a very sharp knife, cut off ends of pastry roll. Cut the roll in half and slice each half into 10 half-inch slices (20 total). Place pinwheels on a large baking sheet lined with parchment paper, spiral side up. Brush with remaining egg wash and bake 15-25 minutes until crispy and golden brown.
Serving
Suggestions
Mix up the fillings- add sauteed onions or sliced deli meat, vary up the cheeses - the only limit is your imagination!
Originally Submitted
12/6/2010
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