Ingredients
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1/4 cup diced onions
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1 tablespoon DeLallo Extra Virgin Olive Oil
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3 cups packed fresh spinach
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DeLallo Natural Coarse Sea Salt
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1 (8 ounce) sheet puff pastry, thawed
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1 egg, beaten with 1 tablespoon water
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5 ounces (1/2 jar) DeLallo Olive Bruschetta
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1/4 cup crumbled DeLallo Feta
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1/2 cup shredded provolone
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1/4 cup DeLallo Grated Parmesan
Steps
1
Preheat oven to 425°F.
2
In a skillet on medium heat, sauté onions in olive oil until softened, about 1 minute. Stir in spinach with 1 tablespoon of water and a pinch of salt. Sauté until spinach becomes tender and reduces, about 7 minutes. Remove from heat. Once cooled enough to handle, chop spinach and set aside.
3
Roll out puff pastry and evenly spread bruschetta. Top with crumbled feta, provolone, parmesan and spinach mixture. Roll pastry tightly and cut into about 15 rounds. Arrange pinwheels on a lightly greased baking sheet, about 2 inches apart. Brush tops with egg wash and bake for approximately 10 minutes, or until puffed and golden.
Tips
You can choose to use any type of bruschetta: Roasted Red Pepper, Artichoke, Sun-Dried Tomato or Olive
Comments
Recipe provided by DeLallo