spinach feta pinwheels
A very Not so very authentic Keto take on spanakopita. I make these pinwheels with my classic fathead recipe. the full recipe and instructions can be found here.
Begin by preparing one batch of my fathead dough. Roll it out into a nice big rectangle while the dough is still somewhat warm. Set it aside and prepare your filling. I keep bags of frozen spinach in my freezer for this recipe and for omelettes. Empty the contents of a one pound bag of frozen spinach into a microwave safe bowl. Microwave it on defrost until completely… defrosted! Or you can set your bag of spinach in the fridge the night before if you’re a planner. Squeeze out as much water as possible from your spinach. I usually pile it up in a stack of a few paper towels and squeeze it over the sink. You can also press your spinach against the side of a fine mesh strainer. I have done both! After you’ve removed as much water as possible from your spinach put it in a mixing bowl and add all of your remaining ingredients. Stir to combine. I prefer to stir the filling by hand with a silicone spatula or a wooden spoon rather than mixing in a food processor because I like keeping the feta in small bites. I don’t want to pulverize it, I simply want to make sure that the egg is well incorporated into the mixture. Spread your filling over your rolled out fathead dough. You can go edge to edge with your filling. Roll your dough into a log and place it in front of you seam down. I slice the roll up right away into 8-16 rolls. The choice is yours!
You can place your rolls in a greased baking dish or, separated on a parchment lined baking sheet. If you bake them together in a baking dish you will get softer pinwheels. Think cinnamon rolls. If you place them farther apart on a baking sheet they will crisp up around the edges a bit more. I’ve made them both ways and both are delicious. Bake at 350 for 10-15 minutes. Your baking times will vary depending on how large you slice your rolls and what method you use to bake them. Touching in a baking dish will need more cooking time. I’ve also made very small rolls by splitting the dough into two sections and filling them individually, rolling them up and slicing them into pinwheels no larger than an inch. These were great for appetizers. I’ve also sliced them pretty thick and baked them in a dish for more of a main dish (lunch). Even more options! I’ve baked it up as a giant stuffed pocket and cut them into strips and then the teeniest squares for an appetizer. I store any leftovers covered in the fridge. These freeze very well too. Just pop them on a plate and nuke them for about 45 seconds to reheat. Enjoy!
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