Spinach and Mushroom Pinwheels

    Spinach and Mushroom Pinwheels


    95 people made this

    About this recipe: For a head start on these appetizers, freeze unbaked slices for up to 3 months.

    Makes: 30 

    • For the dough
    • 224 g cream cheese, softened
    • 150 g butter, softened
    • 250 g all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking soda
    • For the filling
    • 284 g frozen chopped spinach
    • 30 g butter
    • 175 g chopped mushrooms
    • 160 g chopped onion
    • 1 tablespoon all-purpose flour
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/2 teaspoon lemon juice
    • 1/8 teaspoon garlic powder
    • 1/4 cup grated Parmesan cheese

    Prep:35min  ›  Cook:25min  ›  Extra time:2hr resting  ›  Ready in:3hr 

    1. In a large bowl, beat together cream cheese and butter. Mix in 2 cups flour, a teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda; beat well. Divide dough into two balls; wrap in plastic wrap. Chill 30 to 60 minutes or until pastry is easy to handle.
    2. Preheat oven to 400 degrees F (200 degrees C).
    3. Heat spinach in large frying pan over medium-low heat; drain. Squeeze out excess liquid; set aside.
    4. In a large frying pan, melt the 2 tablespoons butter. Stir in mushrooms and onion. Cook and stir over medium heat for 3 minutes or until onion is tender. Mix in spinach, remaining 1 tablespoon flour, oregano, salt, lemon juice and garlic powder. Cook and stir until mixture thickens. Stir in Parmesan cheese. Set aside to cool.
    5. On floured surface, roll a pastry ball into a 12x7-inch rectangle. Spread with half the spinach mixture to within 1/2 inch of edges. Starting with a short side, roll up dough and filling, jelly-roll style. Moisten edges with water; pinch to seal. Repeat with remaining pastry. Cover; chill 1 hour. Slice logs into 1/2-inch thick slices. Place on ungreased baking sheets.
    6. Bake 20 minutes or until golden. Remove to wire racks; cool.

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