Cheesy Spinach and Mushroom Pinwheels


  • 1 egg
  • 1 tablespoon water
  • 1/2 cup roughly chopped white button mushrooms
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated parmesan cheese
  • 2 scallions, chopped
  • 1/4 teaspoon granulated garlic powder
  • 1/4 teaspoon granulated onion powder
  • 1/4 teaspoon kosher salt
  • 10 ounces frozen spinach, thawed and drained very well
  • 1 sheet of frozen puff pastry, thawed (1/2 of a 17.3-ounce package)
  • about 2 tablespoons flour


  1. Preheat oven to 400F.  Make an egg wash by beating egg and water together; set aside.  In the bowl of a food processor, grind together the mushrooms, both cheeses, scallions, seasonings, and well drained spinach; set aside.  On a lightly floured surface, unfold the sheet of puff pastry.  Brush the top with the egg wash and spread the spinach mixture in an even layer, leaving 1/2-inch border all around.  Roll the pastry lengthwise, sealing the edge with a bit of egg wash.  Using a serrated knife, cut the rolled pastry into 1/2-inch pieces and place cut side up on a silicone or parchment lined sheet pan.  Brush pinwheels with remaining egg wash and bake for 20 minutes, or until golden brown.  Cool on sheet pan for 5 minutes before transferring to a cooling rack.  Serve warm or at room temperature.

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