Recipe: Spinach, Pesto and Mozzerella Pinwheels

Pinwheels are such a simple thing to make, and they’re ideal for a picnic or for a simple lunch. They can be quite hearty, depending on what you fill them with. This week I peered into my fridge and found some spinach which needed using, I grabbed a few other ingredients and set to work making a batch of Spinach, Pesto and Mozzerella Pinwheels.

Pinwheels are sheets of puff pastry, filled with a tasty filling, rolled up with a tasty filling and baked in the oven. They’re really simple to make; especially if you decide life is too short to make your own puff pastry and you buy the ready made stuff. It usually costs about £1 for a sheet so it’s quite economical.

Recipe: Spinach, Pesto and Mozzerella Pinwheels

Spinach, Pesto and Mozzerella Pinwheels

Makes 15

1 pack of ready-made puff pastry
Half a jar of your favourite pesto, I used tomato pesto
2 large handfuls of baby spinach, chopped
One ball of mozzerella cheese
Fresh black pepper
75g finely grated Cheddar cheese

On a large board unroll the sheet of puff pastry, leave it on the paper it comes wrapped in. Spread the pesto all over the pastry leaving a bare edge along one of the long sides of the pastry. Spread it out as evenly as you can.

Recipe: Spinach, Pesto and Mozzerella Pinwheels

Scatter the chopped spinach and torn mozzerella as evenly as you can over the top of the pesto and season with black pepper. You can add a little salt if you like as mozzerella isn’t a salty cheese. Scatter about 25g of the finely grated Cheddar cheese over the top, this will melt and help it all stick it all together.

Roll the pastry up along its long side; roll it us as tight as you can, as if you were making a Swiss roll. Wrap it in the paper in came in and put it in the fridge for 10 minutes or so. Meanwhile, pre-heat the oven to 200 degrees.

Remove the pastry from the fridge and carefully cut into rounds approximately 1.5cm thick. You should get around 15 pinwheels from this.

Recipe: Spinach, Pesto and Mozzerella Pinwheels

Place each round on a greased baking tray and top each one with a little of the finely grated Cheddar cheese. Bake for 18-20 minutes or until golden brown.

Remove from the oven and leave to cool on a rack for 15 minutes or so. Leave them to cool a little before serving, though they’re great cold too.

Ideal for a picnic, or for a weekend lunch; these Spinach, Pesto and Mozzerella Pinwheels are delicious served with a big salad and a nice cold glass of white wine.

If you enjoyed this, you might also enjoy these Super Speedy Cheese and Onion Pinwheels or these Greek Inspired Olive, Spinach and Feta Pinwheels.

Recipe: Spinach, Pesto and Mozzerella Pinwheels

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