SPINACH & FETA PINWHEELS
After making the Indian Samosa Pinwheels last weekend and because I love feta cheese, I was inspired to create a new and popular option on the pinwheel – a spinach and feta version. This is a lovely option and can be made so quickly. The pinwheels can be made up in the morning and simply popped into the oven when you are ready to eat. I haven’t frozen them yet, but I’ll let you know how I get on. The pinwheels are only 5 net carbs each, but if you make more, thinner, pinwheels, you’ll be able to reduce your carb count accordingly. Delicious and well worth a try!
Ingredients – for 6 large pinwheels
For the Dough
- 250g Grated/shredded Mozarella
- 50g Coconut Flour
- 1.5 tsp baking powder
- 1/2 tsp Xanthan Gum
- 2 Medium Eggs (lightly whisked with a fork)
For the Filling
- 250g Fresh Spinach (frozen could be used)
- 200g Feta Cheese (crumbled/chopped to small pieces)
- 1 clove of Garlic (crushed)
- Black Pepper to taste
- First, make the filling by microwaving your spinach, in a large bowl, for four or five 30-second bursts until it is wilted.
- Press the spinach through a sieve to remove the excess moisture and return it to your bowl
- Stir through the garlic and cheese thoroughly and evenly. Set aside & make your dough
- Microwave the mozarella in 30-second bursts until it is thoroughly melted and there are no lumps remaining. Be careful not to over cook, or you will burn the cheese.
- Mix thoroughly the dry ingredients and add this, together with the whisked eggs, to the melted cheese.
- Mix well together with a wooden spatula. I find squidging the mixture between my fingers is best for distributing the ingredients evenly.
- Drop the dough onto a silicone sheet or sterilised worktop and knead for a couple of minutes until the dough resembles an even and smooth dough
- Then add a little coconut flour to your hands and rolling pin and roll out the dough to an oblong roughly 30cm x 20cm. Try to keep the edges even and straight. You can easily push the dough into shape.
- Once your rolled oblong is completed, spread the cooled filling evenly on top of the dough and right to the edges. Sprinkle black pepper over the top to taste.
- Roll up the dough from the short side, tightly, and lifting the dough as you roll so that you don’t allow the filling to squeeze out of the sides or along the dough in front of you.
- Once rolled, lift onto a lined baking tray and cover with cling-film. Rest in the fridge for at least 30 minutes, or until required.
- Preheat your oven to 180*C
- When required, remove the pinwheel roll from the fridge and using a sharp knife, cut the roll evenly into six pieces. Place the pinwheels cut side down on the baking tray and sprinkle a little salt on top if required
- Bake in the centre of the oven for 25 minutes.
Serve hot or cold.
NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.