Low Sodium Savory Cheese and Spinach Pinwheels
These irresistible Low Sodium Savory Cheese and Spinach Pinwheels are the perfect blend of wholesome ingredients and gourmet flair, making them a crowd-pleaser for any occasion. Featuring a flaky whole wheat puff pastry base and a creamy filling of unsalted ricotta, shredded part-skim mozzarella, and sautéed fresh spinach, these pinwheels boast a lower sodium profile without compromising on flavor. Aromatic hints of garlic powder, black pepper, and nutmeg add a depth of seasoning, while a light brushing of melted unsalted butter ensures golden-brown perfection. Ready in just 45 minutes, this recipe is ideal for creating quick yet elegant appetizers for parties, brunches, or snack time. Serve warm and let the delightful combination of gooey cheese and earthy spinach take center stage!
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Recipe Information
Ingredients
- 1 sheet whole wheat puff pastry sheet
- 2 cups fresh spinach leaves
- 1 cup part-skim mozzarella cheese, shredded
- 1 cup ricotta cheese, unsalted
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 0.5 teaspoon nutmeg
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a skillet over medium heat, add the olive oil. Once heated, add the fresh spinach leaves and sauté for about 3-4 minutes until wilted. Remove from heat and let it cool.
On a clean surface, unroll the puff pastry sheet and gently roll it out with a rolling pin to smooth out any folds.
In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, sautéed spinach, garlic powder, ground black pepper, and nutmeg. Stir until well combined.
Spread the cheese and spinach mixture evenly over the entire surface of the puff pastry sheet.
Carefully roll up the pastry sheet tightly, starting from one of the shorter ends, to form a log.
Using a sharp knife, slice the roll into approximately 1-inch thick pinwheels.
Place each pinwheel on the prepared baking sheet, leaving space in between each.
Brush each pinwheel lightly with the melted unsalted butter to help with browning.
Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and crispy.
Remove from the oven and let the pinwheels cool on the baking sheet for a few minutes before transferring to a serving platter.
Serve warm and enjoy your low sodium savory cheese and spinach pinwheels!
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1370 mg | 105% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
