Spinach and Feta Pastry Pinwheels
· 1 prepared pie crust, unbaked (can substitute puff pastry)
· 2 tablespoons olive oil
· Salt and pepper
· 1 medium shallot, minced
· 1 cup chopped fresh spinach
· 1 cup crumbled Feta cheese
Note: For this recipe, I used my own homemade all-butter pie crust, but store bought pie crust or puff pastry will work just fine.
Preheat the oven to 350.
On a floured surface, roll out the dough fairly thin, about 1/8 inch thick. Try to roll it into a rectangular shape, measuring approximately 10x12 inches.
Brush the dough with the olive oil and season with salt and pepper. Sprinkle on the shallot, spinach and Feta, leaving a 1-inch border along one of the 12-inch sides. Carefully roll the dough up, toward that edge. Dip your fingers in a little water to moisten the edge of the dough and seal it against the roll.
Slice into 16 slices, approximately ¾ inch thick. The dough will be pretty soft, but don’t worry if the pinwheels look a little misshapen – you can reshape them into rounds on the baking sheet.
Carefully transfer the pinwheels and place them, cut side up, on a baking sheet lined with a Silpat or parchment paper. If any filling falls out when you transfer them, sprinkle that on the pinwheels and reshape them into rounds if they got misshapen while cutting.
Bake until golden brown and flaky, about 30 minutes. Cool for 10 minutes, then serve warm.
Yields 16 pinwheels (plan on 2-3 per person).