Name: Mediterranean Pinwheels
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 8 oz. cream cheese, softened -; 2/3 c. frozen chopped spinach, thawed, squeezed dry -; 1/2 c. artichoke hearts, drained, squeezed dry, finely chopped -; 1/2 c. crumbled feta -; 3 tbsp. chopped roasted red peppers, drained, patted dry -; 3 tbsp. finely chopped fresh dill -; 3 tbsp. pitted chopped Kalamata olives -; 3 tbsp. finely grated lemon zest -; Kosher salt -; Freshly ground black pepper -; All-purpose flour, for dusting -; 1 (14-oz.) pkg. frozen puff pastry, thawed according to package directions -; 1 c. shredded low-moisture, part-skim mozzarella -; 1 large egg, lightly beaten -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mediterranean Pinwheels

1. 8 oz. cream cheese, softened -

2. 2/3 c. frozen chopped spinach, thawed, squeezed dry -

3. 1/2 c. artichoke hearts, drained, squeezed dry, finely chopped -

4. 1/2 c. crumbled feta -

5. 3 tbsp. chopped roasted red peppers, drained, patted dry -

6. 3 tbsp. finely chopped fresh dill -

7. 3 tbsp. pitted chopped Kalamata olives -

8. 3 tbsp. finely grated lemon zest -

9. Kosher salt -

10. Freshly ground black pepper -

11. All-purpose flour, for dusting -

12. 1 (14-oz.) pkg. frozen puff pastry, thawed according to package directions -

13. 1 c. shredded low-moisture, part-skim mozzarella -

14. 1 large egg, lightly beaten -

How to cook deliciously - Mediterranean Pinwheels

1. Stage

In a large bowl, combine cream cheese, spinach, artichokes, feta, red peppers, olives, dill, and lemon zest; season with salt and pepper.

2. Stage

On a lightly floured surface, unfold puff pastry, then roll to a 15" x 11" rectangle. Spread cream cheese mixture over puff pastry, leaving a 1/2" border. Sprinkle with mozzarella. Starting with a long side, roll up pastry into a log, then pinch seam to seal. Transfer roll seam side down to a parchment-lined baking sheet. Refrigerate until chilled, about 15 minutes.

3. Stage

Preheat oven to 400°. Transfer roll to a cutting board. Cut into 1/2" slices, then arrange on 2 parchment-lined baking sheets. Using your fingers, pat pinwheels into a round shape if cutting has made them lopsided. Brush pinwheels with egg wash.

4. Stage

Bake pinwheels, rotating sheets front to back and top to bottom halfway through, until pastry is golden brown and crisp, about 30 minutes.

5. Stage

Transfer pinwheels to a wire rack and let cool before serving.