Source: Parents Magazine


Credit: Jennifer Causey

Recipe Summary test

20 mins
2 hrs
Makes 24 pinwheels


Ingredient Checklist


Instructions Checklist
  • Stir together ricotta, Parmesan, salt, and nutmeg in a bowl.

  • Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Remove from heat and let cool completely.

  • Put spinach in a colander and squeeze out liquid until dry. Stir onion, spinach, and red-pepper flakes into bowl with ricotta mixture.

  • Roll out the 2 puff pastry sheets into 11-in. squares on a lightly floured work surface. Evenly cover each with spinach-cheese mixture, leaving a 1/2-in. border. Tightly roll up each sheet and firmly press edges into logs to seal. Wrap logs in plastic wrap; chill 1 hour (or freeze 15 minutes) so the pastry is easier to handle.

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.

  • Wrap a string of plain dental floss around logs and pull ends to slice into 24 pinwheels (or use a very sharp serrated knife). Arrange pinwheels 1 in. apart on prepared baking sheet in the shape of a Christmas tree: 6 for a bottom row, then 5, then 4, and so on. Arrange remaining 3 wheels at bottom for a trunk. Brush pinwheels with beaten egg.

  • Bake until pinwheels are lightly browned and puffed, 30 to 35 minutes. Decorate with cherry tomatoes.

Make it Kid-Friendly

Do a cheese-only version with half the pinwheels, and serve with marinara. After Step 1, spread just 1/2 cup ricotta mixture on one of the dough sheets, and pick up with Step 4. (For the adults, you'll halve the spinach, onion, and red-pepper flakes.)

Nutrition Facts

73 calories; fat 4g; saturated fat 2g; carbohydrates 6g; insoluble fiber 1g; sugars 1g; protein 2g; sodium 131mg; calcium 44mg.