Spinach and Feta Pinwheels

Here's a delicious appetizer using puff pastry (check out our samosas for another one), one of our favorite store-bought products. Just remember that the puff pastry can't get too warm or it will be very difficult to work with. Thaw it overnight in the fridge for best results. You can thaw it on the counter (follow the directions on the package) if you need to use it sooner, but if your kitchen is hot, you may find the puff pastry too sticky to roll out. Stick it back in the fridge for a little while to let it firm up.

Some very impressive finger food to bring to a party, and you don't have to tell anyone how easy it is to make.

Spinach and Feta Pinwheels
(makes 16, total cost $5.30)

1 sheet of frozen puff pastry, thawed and cold
1 large egg
1 Tablespoon water
10 ounces chopped frozen spinach, thawed and squeezed to remove most of the moisture
2 ounces (about 2 slices) muenster cheese, chopped
½ cup crumbled feta cheese
¼ teaspoon black pepper
¼ teaspoon salt
1 scallion, washed and thinly sliced (optional)

Preheat the oven to 400°F.

Mix together egg and water and set aside. Combine cheeses, pepper, salt, and scallion in a small bowl and set aside. Unfold sheet of puff pastry and on a lightly floured counter, roll out until it is 9" x 12". Brush the puff pastry with egg. Spread the cheese mixture evenly over puff pastry then spread the spinach over the cheese. Starting on one of the 9" ends, roll up the puff pastry so you end up with something that looks like a jelly roll. Using a very sharp knife, slice the roll into ½ inch slices. The end slices won't have much filling, which is normal. Place them about 1 ½" apart on an ungreased cookie sheet (you'll need 2 cookie sheets for all the pinwheels). Brush the tops with the egg. Place in the oven and bake for 15-20 minutes until golden brown. Remove from oven and let cool for 5 minutes. Remove from cookie sheets and serve.