Little Spinach Pinwheels
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Author Notes: A nice appetizer that is best warm and can be made ahead before baking and frozen until ready to use....just thaw a bit before slicing. - inpatskitchen - inpatskitchen
Food52 Review: Inpatskitchen gave me a special dispensation to sub pancetta for pepperoni, as I had some of the former that needed a good home. And good home this is! Be sure to follow her instructions in step 1 to squeeze as much water as possible from the spinach. A potato ricer is indispensable here. If using a protein other than pepperoni, saute it first. And definitely follow her step 3 instruction to roll the puff pastry into a uniform rectangle. You want to make it less than 1/4-inch thick so you can get all those lovely fillings spread even wider. The great thing here is that hot is great, and room temp is lovely. In other words, you don't need a chafer to serve them! - boulangere - boulangere
Makes about 20 pinwheels
- 9 ounces fresh baby spinach leaves
- 1/4 cup finely diced pepperoni from slices
- 3 tablespoons mayo
- 3 ounces softened cream cheese
- 1/2 cup grated Asiago cheese
- 1/4 teaspoon dried oregano
- 1 sheet thawed puff pastry from a 17.3 ounce package
- 1 egg beaten with 3 tablespoons water
- Steam the spinach with a few tablespoons of water until wilted. Cool and squeeze as dry as possible. Chop finely and place in a mixing bowl.
- Incorporate the pepperoni, cream cheese, mayo, Asiago and oregano into the spinach.
- Roll the puff pastry sheet just a bit to form a uniform rectangle. Spread the spinach mixture evenly over the pastry.
- Starting at the long end, roll the pastry to form a log and then refrigerate for about 20 minutes for ease in cutting. ( At this point you can wrap the log well and freeze for future use. Just partially thaw before slicing and baking. )
- Slice the log into about 20 half inch circles and place on a parchment lined baking sheet.
- Brush each pinwheel with a bit of the egg mixture and bake at 425F for 15 to 17 minutes. Serve warm ..
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for Your Best Greens
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about 1 year ago steph.luv
What is a good cheese substitute for the Asiago chesse?
about 1 year ago inpatskitchen
I think fontina or provolone would work...
over 1 year ago michikodale
I can see a nice white sauce drizzled over top....
over 1 year ago inpatskitchen
That sounds really good!! Let me know if you try It!
over 1 year ago Good Groceries Mama
I just recently made a variation of these for the holidays! I used artichoke hearts (canned or frozen are great!) instead of the pepperoni since we don't eat meat. I love that you can freeze what you don't need and pull it out for guest at any given time!
over 1 year ago inpatskitchen
Oh I'm so glad you enjoyed them...the artichokes sound amazing...I'll try soon. I also have Little Mushroom Pinwheels posted on this site which very good and meatless! Thanks!
over 1 year ago BSiecke823
May I use frozen spinach in place of the fresh?
over 1 year ago inpatskitchen
You sure can..just make sure you squeeze it dry...and you probably will only need about 5 or 6 ounces of the frozen. Hope you enjoy!
over 1 year ago thirdchild
Thinking of making this without the pepperoni since we are vegetarians. Maybe substitute mushroom or diced red peppers. Thanks for this recipe.
over 1 year ago inpatskitchen
Thank you! I think either mushrooms or red pepper would be wonderful!
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
IPK, I have some pancetta that needs a good home. Could I substitute it for the bacon here for the EP test (which I was lucky enough to snag!)?
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
So sorry, just realized it's pepperoni. Could I still sub the pancetta?
over 1 year ago inpatskitchen
Why not? It's just for a little salt anyway...
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh, thank you!
over 1 year ago inpatskitchen
I should clarify this.. I actually think bacon or pancetta would be even better than pepperoni!
over 1 year ago GiGi26
mmmmmmm.......need I say more? Delicious!
over 1 year ago inpatskitchen
Thanks!
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Too cute! Too good! I'd gobble them in one sitting.
over 1 year ago inpatskitchen
Thanks! They are little gobblers!
over 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
This are so cute! And so easy. Definitely a fun idea for a party!
over 1 year ago inpatskitchen
Thanks! I like them because you can definitely make them ahead and pop a roll out of the freezer when you need them!
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh, good idea.
over 1 year ago Niknud
Mmmm...spinach and cheese and puff pastry...oh my!
over 1 year ago inpatskitchen
Thanks!!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Those are so beautiful and the perfect little appetizer. Saving and making these soon.
over 1 year ago inpatskitchen
Thanks so much!