Spinach and cheese puff pastry spiral

Name: Spinach and cheese puff pastry spiral
Ingredients: 400 g frozen puff pastry; 300 g frozen spinach; 100 g cheese; 30 g kashkaval cheese; 2 tablespoons breadcrumbs; 2 eggs; 1/4 teaspoon salt; 1/2 teaspoon dried oregano

Appetizers - Spinach and cheese puff pastry spiral by Doriana L. - Recipia

Well-drained spinach keeps the puff pastry crisp in this spinach and cheese puff pastry spiral, filled with cheese and kashkaval. The rolls are arranged one after another in the pan, and the golden slice shows the green spiral in the middle. I like to let the spinach cool a little before mixing it with the egg. Preparation: 20 minutes. Cooking: 30 minutes. Resting: 5 minutes. Total time: 55 minutes. Servings: 6. About 380 kcal and 12 g protein per serving.

Ingredients

400 g frozen puff pastry
300 g frozen spinach
100 g cheese
30 g kashkaval cheese
2 tablespoons breadcrumbs
2 eggs
1/4 teaspoon salt
1/2 teaspoon dried oregano

Preparation

1. Thaw the spinach and puff pastry. Squeeze the spinach well after thawing. 2. Cook the spinach in a pan, without adding any fat, for 5 minutes, until it no longer releases water. Let it cool for 5 minutes. 3. Grate the cheese and kashkaval. Mix them with the spinach, breadcrumbs and 1 egg. Taste the filling and add up to 1/4 teaspoon salt, depending on how salty the cheese is. 4. Cut the pastry lengthwise into strips about 3 cm wide. Put filling on each strip, then seal the edges and shape them into rolls. 5. Arrange the rolls one after another in a spiral in a baking pan lined with parchment paper. Beat the second egg and brush it over the spiral, then sprinkle with oregano. 6. Bake at 200°C for 25 minutes, until the puff pastry is nicely browned.

Notes

The spiral keeps in the fridge for up to 3 days; if making it ahead, keep the filling separate and fill the pastry close to baking. Frozen spinach should be drained well after thawing, while fresh spinach should be cooked in batches until soft and it releases its water. Cheese can be saltier than it seems when tasted cold, so add salt only after mixing the filling. The pastry should be thawed enough to unfold without cracking, but still cold to the touch. I arrange the spiral snugly, like a puff pastry snail, not like a row of pastry rolls. For a different flavor, you can replace the oregano with 1/2 teaspoon dried thyme; this contains gluten, dairy and eggs. Cut into slices and serve alongside a green salad with a tangy dressing.