Spinach Cream Cheese Puff Pastry Pinwheels
The fun shape and color of these pinwheels make them kid-friendly — a welcome trick for getting young ones to eat their greens! Pack a few into a lunchbox, offer them as an afterschool snack, or serve them as hors d’oeuvres at a cocktail party.
- 2 puff pastry sheets, thawed
- 3 Tablespoons Challenge Dairy Butter
- 1 onion, sliced
- 2 cloves of garlic, chopped
- 1 pound fresh spinach, stems removed
- black pepper
- 8 ounces Challenge Dairy Cream Cheese
- ½ teaspoon dried thyme
- ½ teaspoon dried tarragon
- ½ teaspoon dried dill
- ½ teaspoon salt
1Set puff pastry on the counter to thaw.
2Melt butter in a large frying pan over medium heat. Add the onions, stir frequently and cook until soft and golden.
3Meanwhile, wash the spinach, dry thoroughly, then roughly chop.
4Once onions are done, add the garlic to the pan and cook until fragrant, about 30 seconds.
5Add spinach to pan, season with black pepper, and cook by turning constantly with tongs until the spinach is wilted.
6Add spinach, cream cheese, herbs, onion flakes, and salt to a large bowl. Mix well with a fork.
7Once puff pastry is soft enough to handle, unfold sheets and place on lightly floured surface.
8Divide cream cheese mixture between two puff pastry sheets, lightly spreading over entire surface.
9Beginning with one edge, roll each pastry sheet into a log. Place rolls on a parchment lined baking sheet and refrigerate for at least 30 minutes.
10Preheat oven at 400º F.
11Remove rolls from refrigerator and slice into ½ slices. Place slices back on parchment lined baking sheet and bake for about 25 minutes or until golden. Let cool for a few minutes, and serve warm. Pinwheels can be refrigerated for 2-3 days and can be served cold as well.
!If using frozen spinach, allow to thaw and then squeeze to remove excess moisture. Recipe calls for about 1 cup of cooked spinach.