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Spinach and feta pinwheels

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HERE'S HOW WE MAKE IT

We're actually using silverbeet rather than spinach in this dish - the sturdier leaves hold up better and the flavour profile is almost identical. We shred and braise the silverbeet with olive oil and garlic and spread the mixture across rectangles of butter puff pastry. We then sprinkle with crumbled feta and grated Parmesan and roll the whole thing up in a neat log, ready for slicing and baking at home.

INGREDIENTS

Silverbeet, garlic, olive oil, feta, Parmesan, butter puff pastry, flour.

ALLERGENS

CONTAINS:
Gluten, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER 100GPER SERVE
ENERGY1024.7kj3227.9kj
PROTEIN6.8g21.6g
FAT TOTAL17.5g55g
SATURATED10.8g34g
CARBS14.4g45.2g
- SUGARS.5g1.7g
SODIUM557.5mg1756.3mg

SIZES

Individual:
Makes approximately 12-15 pinwheels

GOES WITH

Great on their own but also work well with something to dip them in like a roasted capsicum dip, blitzed semi dried tomatoes or pesto.

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours.

TO COOK:  Allow the pastry to soften just enough to cut into 1.5 cm slices. Lay out on a tray lined with baking paper, brush with a beaten egg or milk (optional) and bake in a preheated 200C oven for 15- 20mins or until golden. Serve warm or cold.

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