Spanakopita Pinwheels Recipes

SPANAKOPITA PINWHEELS

Steps:

• Thaw and drain the spinach. You need to remove as much of the water as possible. You can do this by pressing it in a colander.
• Heat 3 tbsp olive oil in a large pot over medium heat. Add the onion and cook until translucent and soft. Add the garlic and cook for a few more minutes.
• Discard the tough stems from the dill and lightly chop it.
• Add dill, spinach and green onion and cook until thoroughly heated through.
• Turn off the heat and add in the feta cheese. Stir the mixture until everything is evenly combined and season with salt and pepper as needed.
• Preheat oven according to the directions on the puff pastry box.
• Each package of puff pastry should come with two squares of pastry. Take one square and roll it out on a lightly floured surface. You want to aim for a 9" x 12" rectangle.
• Spread 1/4 of the spinach mixture onto the pastry and roll it into a log. Repeat this for all four sheets of pastry.
• Slice each log into 1" squares and place them on a baking sheet lined with parchment paper.
• Bake in the oven according to the package directions.
• Once out of the oven give them a light brush with olive oil and let cool.
• These are best served at room temperature or slightly warm.

SPANAKOPITA PINWHEELS

Steps:

• In a small skillet, saute onion in oil until tender. Add oregano and garlic; cook 1 minute longer. Add spinach; cook 3 minutes longer or until liquid is evaporated. Transfer to a large bowl; cool., Add feta cheese and eggs to spinach mixture; mix well. Unfold puff pastry. Spread each sheet with half the spinach mixture to within 1/2 in. of edges. Roll up jelly-roll style. Cut each into twelve 3/4-in. slices. Place cut side down on greased baking sheets., Bake at 400° for 18-22 minutes or until golden brown. Serve warm.

SPANAKOPITA BITES

Steps:

• Preheat oven to 350°. In a large bowl, mix egg, spinach and cheeses. Brush a 15x10x1-in. baking pan with some of the butter., Place 1 sheet of phyllo dough in prepared pan; brush with butter. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread top with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter., Freeze, covered, 30 minutes. Using a sharp knife, cut into 1-in. squares. Bake 35-45 minutes or until golden brown. Refrigerate leftovers.