Monday, October 10, 2011

Spinach Puff Pastry Swirls

I am not sure what I love more - Puff Pastry or the fact that most grocery stores carry Vegan Puff Pastry in the freezer section. I had a box stashed away in the freezer to make this but then the back of the box had a recipe for Spinach Cheese swirls. Here is my take on the recipe.

1 box puff pastry thawed per directions
1 package spinach thawed
1/2 a cup of Pesto
small container filled with ice water.

For the Pesto
* This recipe is roughly adapted from  a feature that ran in the Oregonian Food Day section a long time back.

3 cloves garlic peeled and lightly mashed
2 Serrano peppers roughly chopped.
1/4 c Pepita (hulled raw pumpkin seeds)
1/4 c Olive oil
1 c of Cilantro (stems and leaves) tightly packed.
Salt to taste

Preheat your oven to 400deg F.
Pesto directions
 Warm half of the olive oil in a small sauce pan. Add the garlic and the peppers. Lower the heat, cover the pan with a lid and allow the garlic to mellow for about 5 to 7 minutes gently stirring. The garlic should not burn.
Now add the Pepitas and allow them to pop.
Add the Pepita mixture and the cilantro to a food processor. Add the rest of the olive oil, salt to taste and pulse to make the Pesto.

For the swirls
Squeeze out as much of the water as you can from the spinach.
Mix the spinach with an equal quantity of Pesto ( you have to kind of eyeball this. I used up about half of what  I made)
Roll out the Puff pastry sheet and spread the spinach pesto mixture in a thin uniform layer.
Roll up the sheet like a jelly roll starting short side up.
Use the ice water to seal the ends if necessary.
Repeat with other sheet.
Put both the rolls (covered with shrink wrap)back in the freezer for about 10 minutes.
Cut the roll into slices about half an inch thick.
Place on parchment lined (or lightly greased) cookie sheets and bake in a 400 deg oven for about 15 -20 minutes.


  1. These sound so amazing, and surprisingly easy. Love the pumpkin seeds in there.