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.
Silverbeet, garlic, olive oil, feta, Parmesan, butter puff pastry, flour.
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.
| PER 100G | PER SERVE | |
| ENERGY | 1024.7kj | 3227.9kj |
| PROTEIN | 6.8g | 21.6g |
| FAT TOTAL | 17.5g | 55g |
| SATURATED | 10.8g | 34g |
| CARBS | 14.4g | 45.2g |
| - SUGARS | .5g | 1.7g |
| SODIUM | 557.5mg | 1756.3mg |
Individual:
Makes approximately 12-15 pinwheels
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.
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.
