Spinach and parmesan puff pastry pinwheels

Ingredients

For 1 serving

• Puff pastry20 g
• Spinach30 g
• Parmigiano Reggiano5 g
• Black pepperto taste

Contains: gluten, lactose,

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Wash the spinach and wilt it in a covered frying pan over medium heat for 2–3 minutes, until soft; drain, let it cool slightly, squeeze hard and chop it. Grate the Parmigiano Reggiano.
3. Unroll the puff pastry, spread the spinach in a thin layer leaving a 1 cm border along one long side, and sprinkle with the Parmesan and black pepper.
4. Roll up tightly from the other long side and press the border to seal; cut the roll into slices about 1.5 cm thick.
5. Set the pinwheels well apart on the tray, cut side up, and bake for 15 minutes, until puffed and deep golden.