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Spinach and Artichoke Pinwheels

Featured in the Honolulu Star-Advertiser on November 27, 2013.

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Ingredients:

Spinach and Artichoke Pinwheels

  • 1 (17.3 ounce) package frozen puff pastry
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup low-fat mayonnaise
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper

Directions:

  1. Preheat oven to 400°F.
  2. Thaw puff pastry at room temperature for 30 minutes.
  3. Drain spinach well, pressing between layers of paper towels.
  4. Stir together spinach, artichoke hearts, mayonnaise, Parmesan cheese, onion powder, garlic powder, and pepper.
  5. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap.
  6. Cut each sheet in half lengthwise.
  7. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border.
  8. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap.
  9. Repeat procedure with remaining pastry and spinach mixture.
  10. Freeze for 30 minutes; cut into 1/2-inch-thick slices.
  11. (May be frozen up to 3 months.)
  12. Bake for 20 minutes or until golden brown.

Makes 48 pieces.

Approximate Nutrient Analysis per serving:
80 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 80 mg sodium, 6 g carbohydrate, 1 g fiber, 0 g sugar, 2 g protein

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