Spinach, Feta & Sun-Dried Tomato Puff Pastry Pinwheels
Ingredients
- 400g TODAY® Original Puff Pastry, thawed
- 200g baby spinach
- 1 egg, beaten
- 2 rounds feta, crumbled
- ¼ cup chopped sundried tomatoes
Method
1
Preheat the oven to 200℃. Line a baking tray with greaseproof paper.
2
Wilt the spinach in the microwave with a splash of water or in a pot on the stove. Drain and squeeze it dry. Set aside to cool.
3
Unroll the pastry and brush with egg. Spread the spinach, feta and sundried tomatoes over the pastry. Roll it up tightly horizontally.
4
Refrigerate for 15 minutes then cut into 12 rounds and place onto the lined baking tray.
5
Place into the preheated oven and turn the temperature down to 180℃ for 20-25 minutes. Bake the pinwheels until the pastry is golden and cooked through.
