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.
Cheesy Spinach and Mushroom Pinwheels
- 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.