Ingredients:

  • 1 sheet (14.1 ounces/400g) frozen puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (about ½ cup/75g)
  • 2 cloves garlic, minced (about 1 teaspoon/5g)
  • 10 ounces (283g) fresh spinach, washed and roughly chopped
  • 4 ounces (113g) feta cheese, crumbled
  • ¼ cup (30g) grated Parmesan cheese
  • 2 tablespoons pine nuts, toasted (optional)
  • 1 large egg, lightly beaten
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted. Remove from heat and let cool slightly.
  2. In a bowl, combine the cooked spinach mixture, feta, Parmesan, pine nuts (if using), egg, salt, and pepper. Mix well.
  3. Lightly flour a surface and roll out the puff pastry into a rectangle, about 12x16 inches (30x40 cm).
  4. Evenly spread the spinach and feta mixture over the entire surface of the pastry.
  5. Starting from one long edge, tightly roll the pastry into a log. Wrap in plastic wrap and chill in the refrigerator for at least 10 minutes for easier slicing.
  6. Using a sharp knife, slice the log into approximately 1-inch (2.5 cm) thick rounds.
  7. Place the pinwheels on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
  8. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and puffed.
  9. Let cool slightly on the baking sheet before serving.