Spinach Paneer Pinwheels
When we were in Greece this summer no day was complete without a classic spanakopita and these spinach paneer pinwheels are inspired by those traditional Greek bakeries where we had the flakiest spanakopitas!
Ingredients
- 1 tbsp olive oil , or use any oil of your choice
- 1 medium onions , finely chopped
- 1 tsp garlic , minced
- 2 cup spinach , frozen or blanched, finely chopped
- 1/2 cup dill , finely chopped
- 1 cup paneer . crumbled
- 1 tsp red chili flakes
- 1/2 tsp dried mint
- 1/2 tsp parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 ½ tsp lemon zest
- 1 tbsp lemon juice
- 3 tbsp feta cheese
- 1 puff pastry sheet
- 1/4 cup mozzarella cheese
- butter , for brushing
Instructions
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To make the filling, heat oil in a pan on medium heat. Then add in your onions and garlic, and saute for 7-8 minutes until onions are translucent and softened.
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Then add in your spinach and let cook for 1-3 minutes on high flame until wilted.
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Now add dill and saute for a minute.
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Add in paneer, red chili flakes, dried mint, parsley, salt, black pepper, lemon zest, and lemon juice, and mix until well combined. Let it cool for 10-15 minutes until it comes to room temperature.
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Now, mix in your feta cheese, adjust the seasonings according to your taste and the filling is ready.
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Preheat your oven to 350℉/180℃.
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Lay out the puff pastry sheet on a lightly floured surface and cut it into 3 equal strips lengthwise. Then evenly spread out the spinach-feta filling and sprinkle on shredded mozarella cheese.
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Carefully roll the edge of the pastry closest to you upwards to create a log or roll shape. Use a sharp knife to cut 1/2 inch thick pinwheels.
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Place the pinwheels on your lined baking tray and brush with melted butter. Bake for 15-20 minutes until golden brown and enjoy!