Saturday, July 28, 2012

Gruyere & Spinach Pinwheels

These were delicious and easy.  The original recipe used frozen chopped spinach which I've never really liked and the fresh spinach worked really well.  The hardest part was remembering to take them out of the oven since I decided to jump in the pool with the girls!

Gruyere and Spinach Pinwheels (serves 4-6)
adapted from Pepperidge Farms

1 sheet puff pastry
2 cups chopped fresh spinach
3/4 - 1 cup grated gruyere
1/4 cup parmesan

Preheat oven to 400 degrees.  Combine spinach, gruyere, parmesan, salt and pepper.  Roll out puff pastry approximately 9x13 rectangle.

Whisk egg with a tablespoon of water in a small bowl and brush the puff pastry with the egg wash.  Top with the spinach mixture.  Starting at the short end of the puff pastry, roll up the pastry like a jelly roll.  Try to keep it tight as you roll.

Make thin slices with a sharp knife and lay on a parchment lined baking sheet with the cut side down.  Brush the top of the pinwheels with the egg wash.

Bake for 15 minutes or until golden brown.


  1. And your children ate them? Sigh. Always appreciate what a lucky thing that is.

  2. Well, a few of them had a bite taken out of them and were put back on the plate. A couple bites of spinach is good, right?