Cheesy Spinach and Mushroom Pinwheels

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Cheesy Spinach and Mushroom Pinwheels - ButterYum

It's become a tradition in our family to celebrate Christmas Eve with a feast of finger foods.  Each year we enjoy all our favorite tidbits, as well as a few newbies like these cheesy spinach and mushroom pinwheels.  They're a breeze to make - the filling is assembled in seconds using a food processor, then spread onto a thawed sheet of store bought puff pastry.  Then you just roll, slice, bake, and devour.  Very easy, very impressive, and very tasty.






I'm sharing these over at Rattlebridge Farm, The Chicken Chick, and StoneGable.

Cheesy Spinach and Mushroom Pinwheels
24 pinwheels
Printable Recipe

1 egg
1 tablespoon water
1/2 cup roughly chopped white button mushrooms
1/2 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
2 scallions, chopped
1/4 teaspoon granulated garlic powder
1/4 teaspoon granulated onion powder
1/4 teaspoon kosher salt
10 ounces frozen spinach, thawed and drained very well
1 sheet of frozen puff pastry, thawed (1/2 of a 17.3-ounce package)
about 2 tablespoons flour

Preheat oven to 400F.  Make an egg wash by beating egg and water together; set aside.  In the bowl of a food processor, grind together the mushrooms, both cheeses, scallions, seasonings, and well drained spinach; set aside.  On a lightly floured surface, unfold the sheet of puff pastry.  Brush the top with the egg wash and spread the spinach mixture in an even layer, leaving 1/2-inch border all around.  Roll the pastry lengthwise, sealing the edge with a bit of egg wash.  Using a serrated knife, cut the rolled pastry into 1/2-inch pieces and place cut side up on a silicone or parchment lined sheet pan.  Brush pinwheels with remaining egg wash and bake for 20 minutes, or until golden brown.  Cool on sheet pan for 5 minutes before transferring to a cooling rack.  Serve warm or at room temperature.