If you participate in Community Supported Agriculture, or a CSA as it's often referred to, you may receive a good chunk of vegetables you may not know how to use on the regular. You also may just receive A LOT of the stuff you use a lot, and run out of ideas.
Over the course of the summer, I am going to try my best to bring you some easy and delicious items that I make during the summer months with my CSA ingredients. To find them on my site, search for CSA.
The first recipe I am bringing to you is Spinach Pinwheels. These are the perfect addition to a hosted brunch or luncheon. They are flaky, creamy, and full of spinach and fresh herbs.
Makes 20-24 pinwheels
- 1 sheet of puff pastry
- 1/4 cup whipped cream cheese
- 1/4 cup crumbled goat cheese
- 1 tbsp heavy cream + extra for brushing the pastry
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh dill, chopped
- 2 cups fresh spinach, chopped and stems removed
- Healthy pinch of kosher salt, freshly ground black pepper
Line a baking sheet with parchment paper and preheat the over to 400 degrees.
In a bowl, whisk together the cream cheese, goat cheese, and heavy cream. Stir in the spinach, herbs, and salt.
On either a floured surface or parchment paper, roll out your pastry dough just to stretch it out a bit. Probably 1/8-1/4" thin. I eyeballed it, you can too!
Lightly brush the rolled out dough with a drizzle of heavy cream. Drop the spinach herb cheese mix all over the dough. It doesn't need to be spread thin; when you roll it up like a jelly roll, the cheese will smoosh itself out.
Roll it like a jelly roll (short end first), then slice into 1/2" slices. Place flat on your baking sheet and brush the pastries with heavy cream. Bake in your preheated 400 degree oven for 15 minutes, let cool, and enjoy!