Spinach Pinwheels

• servings: 24 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 tbsp salted butter

1 sweet onion (diced)

1/2 tsp salt

8 oz cream cheese (softened)

8 oz frozen spinach

1 tsp garlic powder

2 sheets puff pastry

1 cup cheese (mozzarella, Colby jack, or cheddar) (shredded)

1 egg (beaten)

Directions

Pre-heat oven to 425°F.

Melt butter in a skillet over medium heat, then add onions. Sear onions until they are softened and golden brown (this will take a few minutes). Set aside.

Thaw frozen spinach by submerging in warm water until they are no longer frozen. Then drain water and use paper towel to pat dry spinach. Try to remove as much moisture from spinach as possible.

In a large bowl, mix to combine cream cheese, spinach, caramelized onions, and garlic powder.

Spread out one of the puff pastry sheets, then spread half the cream cheese spinach mixture evenly all over puff pastry sheet. Make sure mixture is spread to the edges, especially the top edge of the puff pastry sheet.

Sprinkle with half of the shredded cheese all over the top of cream cheese spinach mixture.

Roll over the bottom of the puff pastry sheet and keep rolling until a tube is formed.

Seal the tube close by pressing down on the seams of the puff pastry sheet

Using a serrated knife, slice tube into 12 pieces of pinwheels.

Place pinwheels at least 2 inches apart on baking sheet lined with parchment paper or greased baking sheet. Brush the top with egg wash.

Repeat step 4-9 using the other puff pastry sheet.

Bake in the oven for 15 minutes. Bake in two batches if needed, do not overcrowd spinach pinwheels on baking sheet or overlap baking sheets in the oven when baking .

Remove pinwheels from oven and let them cool for a few minutes. Serve and enjoy!

Nutrition

• Calories: 181 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.04 g
• Cholesterol: 23 mg
• Sodium: 175 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 4 g