// Written by Mei Lan Fogarty //
The flavors of a classic Greek favorite, Spanakopita, are complimentary. Spinach and crumbled feta form a great team; they melt in your mouth and enliven your taste buds. Sadly, Spanakopita is a very challenging and time-consuming delicacy, but emulating the flavors of it does not have to be. This recipe for Spinach and Feta Pinwheels incorporates the taste profiles of Spanakopita in less than half the time. The crescent rolls serve as the perfect flaky and buttery base for the spinach and feta cheese. These pinwheels are fragile, but are great to accompany a meal or alone as an appetizer. Upon consumption, you travel to Greece at an affordable, relatively healthy price.
|Cook Time||7 – 10 minutes|
|Prep Time||30 minutes|
1 container of Pillsbury crescent rolls
4 oz. spinach
4 oz. feta cheese
Olive oil or melted butter
1. Cook stemmed spinach in olive oil on stove until wilted. Gradually cook the spinach in pan. Do not overcrowd spinach.
2. Once cooked, gently chop spinach and set aside in bowl.
3. Crumble feta cheese.
4. Mix spinach and feta cheese in bowl.
5. Remove dough from one can and unroll onto a non-stick surface, like wax paper, but do not separate into triangles. Press the perforations to seal and form one large rectangle. With a brush or other utensil, lightly coat dough with olive oil or melted butter on the top side.
6. Evenly spread spinach and feta cheese mixture over dough.
7. Starting with the long side, roll up dough into a log slowly; crimping any perforations or slits that appear.
8. With sharp knife, cut log into 12 slices.
9. Place slices cut side down on lightly greased cookie sheet. Lightly brush the tops of the slices with olive oil or butter.
10. Bake 7-10 minutes or until golden brown. Serve warm.