These pinwheels make a wonderful canapé for a dinner party or one of the savoury pieces of a hearty afternoon tea. They’re popular with young and old alike; children are enchanted with the roly-poly appearance, and your older guests will be amused to see the comeback of pinwheels.

Assemble the ingredients

Sauté the fennel, leeks, spinach and pine nuts

Spread the spinach mixture over the puff pastry and roll up

Cut the rolls into 1/4″ slices and bake

Spinach, Fennel, Leek and Pine Nut Pinwheels

Print Recipe

A light savoury appetizer, elegant enough for a formal dinner party or afternoon tea.

• Total Time: 50 minutes
• Yield: 48 pieces 1x

Ingredients

Scale 1x2x3x

• 28 g (1 oz or 2 tbsp) butter
• 150 g (5.3 oz) fennel, chopped (about 1/2 a small fennel)
• 150 g (5.3 oz) leeks, chopped (about 1/2 a large leek)
• 5 g (1 tsp or about 1 small clove) garlic, minced
• 227 g (8 oz) fresh baby spinach
• 113 g (4 oz) Parmesan Cheese, grated
• 113 g (4 oz) Gruyere cheese, shredded
• 85 g (3 oz) pine nuts
• 1 large egg, lightly beaten
• 1 package frozen puff pastry (490 g or 17.3 oz), thawed

Instructions

1. In a medium sauté pan over medium heat, melt the butter. Add the fennel, leeks and garlic and sauté until tender (about 5 minutes). Add the spinach and toss the mixture gently until the spinach wilts and the liquid is evaporated (about 3 minutes). Add the cheeses and pine nuts and stir until melted. Remove the pan from the heat and mix in the beaten egg.
2. Roll out one sheet of puff pastry on a lightly floured surface, forming a rectangle of 13 x 11”. Spread half of the spinach mixture over the pastry, leaving a border of ½”.
3. Roll up the sheet of pastry like a jellyroll, starting with the long edge. Repeat with the remaining sheet of pastry and spinach mixture. Wrap each roll tightly in plastic wrap and refrigerate for at least two hours and up to two days.
4. Preheat the oven to 350°F or 325°F Convection. Place parchment paper on two baking sheets.
5. Cut the rolls into ¼” slices and arrange them on the parchment. Bake until golden brown (25 to 30 minutes).

Notes

This recipe is adapted from Victoria Classics Tea Pleasures 2018.

• Author: Helen Kain
• Prep Time: 20 minutes
• Cook Time: 30 minutes