Spinach Pinwheels
These Spinach Pinwheels look a lot harder to make than they actually are. If you use a pre-rolled pastry sheet you're onto a winner. There are so many different fillings you can use but we've used Spinach ones in this recipe as you don't feel as guilty when you're eating them. Delicious food the whole family can enjoy.
Allergens 
Egg Free
Nut Free
Servings 14 pinwheels
Ingredients
- 1 sheet premade puff pastry
- 100 g spinach
- 50 g cheese grated
- 2 tomatoes finely chopped
- 1 egg* whisked (optional - remove to make egg free)
Instructions
- Pre-heat the oven at 180 degrees.
- Unroll your puff pastry sheet.1 sheet premade puff pastry
- Add your spinach and cover the sheet evenly.100 g spinach
- Do the same with your cheese and tomatoes.50 g cheese, 2 tomatoes
- Roll the sheet from the shorter edges as tightly as you can.
- Brush the whisked egg over the top of the pastry.1 egg*
- Cut into 14 equal slices using a serrated knife.
- Put onto baking paper and into a preheated oven at 180 degrees for 25 minutes.
Video
Notes
Store these pinwheels in the fridge in an airtight container for up to three days or freeze for up to three months.
To freeze; either place a piece of baking paper between each pinwheel and place them straight into a freezer bag or alternatively, lay the pinwheels on a lined baking tray and freeze for two hours (this will stop them clumping together!). Once frozen, remove them from the baking tray and transfer them to a labelled freezer bag.
When you’re ready to use, defrost as many as you need overnight in the fridge or for a couple of hours in a lunchbox and enjoy them cold. If you’d prefer them warm, you can reheat these pinwheels back in the oven for 8-10 minutes, until hot all the way through (you can reheat straight from frozen too – just add a little longer).
