Now that Ramadan has officially started, I thought that I should share some of my favorite iftar recipes. I prepped ahead of time and froze chicken spring rolls (recipe coming soon), beef samosas (recipe coming soon), and spinach and cheese pinwheels. Today I’m sharing my pinwheel recipe 🙂 Happy fasting!
Spinach and Cheese Pinwheels
Yield: 35-40 Pieces
- 2 sheets puff pastry, thawed
- 1 egg
- 1 tablespoon water
- ½ cup monterey jack, cheddar, or mozzarella cheese, shredded
- ¼ cup parmesan cheese, grated
- Pinch garlic powder
- 1 (10 ounce) package frozen spinach, thawed and drained
- All-purpose flour, for dusting
Preheat oven to 400°F.
Beat egg and water in a bowl and set aside. In a separate bowl, mix monterey jack cheese, parmesan cheese, and garlic powder.
Dust the work surface with flour, and unfold the pastry sheets. Brush each sheet with the egg wash. Sprinkle the cheese mixture and spinach on the puff pastry sheets.
Starting at the shorter side, roll up each puff pastry sheet like a jelly roll. Cut ½-inch thick slices (about 20 from each roll), and line them on baking sheets cut-side down. Brush each slice with the egg wash.
Bake for 15 minutes or until golden brown.
Note: Pinwheels can be frozen as well. Follow the recipe exactly, but do not bake. Frozen pinwheels can be baked without defrosting, at 400°F for 15-17 minutes.