I was running around the kitchen today making a baked chicken casserole, Greek style rice, and spinach & cheese pin wheels. I had extra pastry dough left over, and thought to make a Greek style pin wheel pastry.
* I will tell you this, I am mastering down phyllo dough!! It keeps getting better and better.
Phyllo is definitely a work of art, and anyone who tries to make home made phyllo, kuddos to you!!
Let’s get to the fun recipe!
Spinach & Cheese Pin Wheels Recipe-
1 pack of puff pastry dough
1 tbsp of water
1/2 cup of Parmesan cheese
1/2 cup of mozzarella cheese
1 scallion, chopped
2 cups of fresh spinach
2 tsp of fresh dill
2 tsp of fresh basil
1 garlic clove minced
* This is optional, but I made a tomato and basil sauce. Super easy, just add 1 can of tomato sauce to a blender, and add in 1 bunch of fresh basil, 1 garlic clove, 3 tablespoons of olive oil, and salt and pepper. Blend until combined.
Thaw out the pastry dough at room temp for about 40 minutes or so. Place oven temperature at 400 degrees or 200 celcius. Lightly grease 2 baking sheets and set aside. Mix the egg and water together, whisk and set aside.
In a medium bowl, add all of the cheeses together, and the herbs. Set aside.
Unfold the pastry sheet on a lightly floured surface and brush with the egg mixture. If you are using the tomato sauce, brush the sauce onto the dough. Next add the cheese then layer with spinach. Roll the dough up like a jelly roll and then cut into 1/2 inc slices. Place each slice cut side down on baking sheet. Bake until golden brown.
* Phyllo Dough- rolling it out
*Spinach & Cheese Pin Wheel