Thursday, July 10, 2014

Spinach and Mushroom Pinwheels


For Pastry pls use my pizza bread recipe as I used the left over dough for this recipe

For Filling

  • 10 spinach leaves chopped
  •  1 tablespoons butter
  • 1 tablespoon Olive OIl
  •  2 1/2 cups chopped mushrooms
  •  1 cup chopped onion
  •  1 teaspoon dried oregano
  • ½ teaspoon chili flakes
  •  1/2 teaspoon salt
  •  1/2 teaspoon lemon juice
  •  4 garlic cloves chopped
  •  1/4 cup grated Gouda cheese
  • ¼ cup Mozzarella Cheese
  • 1 tsp tomato sauce

  • Heat spinach in large frying pan over medium-low heat; drain. Squeeze out excess liquid; set aside.
  • In a large frying pan, melt the 1 tablespoons butter and 1 tablespoon olive oil. Stir in mushrooms, garlic and onion. Cook and stir over medium heat for 3 minutes or until onion is tender. Mix in spinach, 1 tablespoon flour, oregano, chilli flakes salt, lemon juice and tomato sauce. Cook and stir until mixture thickens. Stir in Gouda cheese. Set aside to cool.
  • On floured surface, roll a pastry ball into a 12x7-inch rectangle. Spread with half the spinach mixture to within 1/2 inch of edges and add mozzarella as a topping. Starting with a short side, roll up dough and filling, jelly-roll style. Moisten edges with water; pinch to seal. Repeat with remaining pastry (if any). Cover; chill 1 hour. Slice logs into 1/2-inch thick slices. Place on ungreased baking sheets.
  • Bake 20 minutes or until golden at 180 C. Enjoy warm with oozing mozzarella.

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