❄LG,BE’s 12 Days of Christmas❄
🎄Day 1 🎄
Do you guys remember the bliss of experiencing your parents prep on the weekend for a holiday party when you were a child? A mix of Christmas carols and polkas rotating on the 6-disk CD player (yes, we really truly had one of those), my mom in the kitchen with her holiday sweater and the sleeves rolled past her elbows, and my dad singing while cleaning the house. My brother and I most likely playing on the Nintendo 64 in the basement, but one of us would always be recruited to find a snack from the kitchen.
We were endlessly tempted by whatever my mom was focused on cooking up — which was usually addicting appetizers and some of her best holiday cookies and treats. I miss the days when she would get mad at us for sneaking a few too many and then later hearing “Hands off, these are for the guests!!”… let’s be real, sometimes I still hear that ’til this day.🤷🏼♀️
One of those appetizers has stuck with me since my childhood; a spinach and artichoke pinwheel made with puff pastry, Italian herbs and spices, and enough mozzarella to make you feel sinful. It’s been YEARS since I had one of these apps, but when I thought about what to make for a girls night at home? It seemed like the perfect opportunity to attempt them and they were much easier than I remembered!
The following recipe makes about 15 medium-size pinwheels. I suggest doubling the recipe if you are intending to make for a larger crowd.
INGREDIENTS
- 1 package of frozen puff pastry, thawed overnight in the fridge until soft and pliable
- 2 gloves of garlic, minced
- 1 small yellow onion, chopped
- 1 package of frozen chopped spinach, packed tightly and thawed
- 1 small jar of marinated artichoke hearts, chopped + some reserved liquid
- 1 tsp of red chilli flakes
- 1/2-3/4 cup of part skim shredded mozzarella
- Grated parmesan for garnish, optional
- S+P, olive oil
In a medium pan, heat the olive oil on low and saute the garlic and onion until translucent and fragrant, about 3 to 5 minutes. Add the red chilli flakes and season with salt and pepper. Next, add the frozen spinach to the onion and garlic mixture and saute until any residual liquid has evaporated.
LG,BE chef note: One of the most important parts of this entire recipe is to ensure you are limiting the amount of moisture in the final product. Spinach, as we know, releases a LOT of water, especially when using a frozen package. Be sure to squeeze as much water as you can out of the spinach with your hands or using a cheesecloth if you have one.
Add the marinated artichoke hearts and a few tablespoons of the marinated liquid into the pan. This will help reconstitute the spinach while also adding extra flavour. You essentially want to warm the artichokes through as they are already cooked. Taste everything for seasoning and adjust as needed before pulling from the heat and set aside to cool completely. At this time, preheat your oven to 375°F and line a baking tray with parchment.
Remove the puff pastry from the fridge and clear off a surface where you will be able to roll it out onto a floured surface (to prevent sticking) like you would pizza dough. You are aiming for about 1/4 inch in thickness and a rounded rectangle shape. Refrain from using too much flour since it will dry out the pastry dough.
Spoon the cooled spinach and artichoke mixture onto the pastry dough and spread evenly followed by an even layer of mozzarella cheese — use your fingers if you need to!
LG,BE'S chef note; I call for mozzarella in the recipe to act as 'cheese glue'. As the cheese melts, it will help keep the pastry together while also adding some richness to the filling. There are other cheese options such as feta, gouda or Monterey Jack that would could work too!
Next is the hardest part but the most satisfying — rolling the dough to make a pinwheel log. Flour your fingertips for assistance and lift and start with the lengthwise side of the dough. Lift and tuck the dough onto itself and continue this motion until you reach the end. Use your fingers to lightly pinch the end of the dough together to create a swirled log – similar to how you would make cinnamon buns from scratch.
Use a serrated bread knife to slice off just under 1/2 inch pieces and lay them on the parchment covered tray. If the pinwheel starts to unravel while you do this, simply reform using your fingers. Bake for about 18 minutes – 20 minutes until the tops and bottoms of the pinwheels are a light golden brown. Bake a few minutes longer if the pastry dough is still pale in colour. Serve warm and dig in!
If interested in adding a subtle hint of salt and extra depth, sprinkle some grated parmesan on top of each pinwheel and then broil for a few minutes until they are crispy on top.
Peace and good eats, as always.
-A❄
Little Girl, Big Eats 