There is great accomplishment in using random odds and ends in the fridge and pantry. This week I had some leftover spinach from salads I’d been eating all week, I also had 1 frozen puff pastry left in the freezer that needed to get used up. I rummaged through the fridge for some other ingredients and came out with some sun dried tomatoes and Parmesan cheese. An appetizer was born!

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Spinach Tomato and Parmesan Pinwheels

  • 3 cups fresh spinach
  • 2 cloves garlic, minced
  • ½ cup sun dried tomatoes, chopped finely
  • ½ cup grated Parmesan cheese, plus more for the top
  • One sheet of frozen puff pastry (Trader Joe’s has a wonderful one)

Preheat oven to 400°F. Place spinach in pan with a little olive oil and garlic. Cook until wilted and garlic is softened. Thaw puff pastry at room temperature for 30 minutes, or until defrosted and easy to unfold. Unfold pastry and place on a lightly floured surface. Spread the spinach mixture evenly over pastry sheet, then tomatoes followed by the Parmesan cheese leaving a ½-inch border. Roll up pastry, wrap in plastic wrap. Freeze 30 minutes; cut into ½-inch-thick slices. Place pinwheels on a lined baking pan. Sprinkle a little more cheese over each pinwheel and bake 20-25 minutes or until golden brown. Serve warm.

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Images: sammyw

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