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Spinach Mushroom and Cheese Puff Pastry Pinwheels

One package puff pastry sheet, thawed (I used Pepperidge Farm)
Frozen chopped spinach (thawed)- 8 oz (225 gram)
Finely chopped mushroom – 1 cup
Mozzarella cheese – 1/3 cup
Fontina cheese – 1/3 cup
Butter – 3 tbsp


Method of Preparation:

  1. Thaw the pastry sheets and frozen spinach for 30 to 40 minutes in room temperature.
  2. Preheat oven to 400ºF.
  3. Heat a tbsp of butter in a pan and saute mushrooms until tender and cooked.
  4. Squeeze water from spinach and saute in the same pan with a teaspoon of butter.
  5. Saute for 4 to 5 minutes until water evaporates and spinach is a little shrunk..
  6. Stir together spinach, mushroom and cheese in a bowl.
  7. Sprinkle some all purpose flour and roll the pastry sheet to a rectangle shape.
  8. Melt the remaining butter and brush it over pastry sheet and spread half the spinach and cheese mixture.
  9. Roll the pastry sheet starting from the long side just like how you roll for cinnamon bun. Repeat the same procedure with the rest of the pastry sheet and spinach cheese mixture.
  10. Refrigerate the rolls for 30 to 40 minutes. Cut into 1/4 inch thick slices.
  11. Place it on a baking sheet lined with parchment paper.
  12. Bake for 20 minutes or until brown. Serve hot with ketchup or hot sauce.

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One comment

  1. Irresistible pinwheels, feel like having some.

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