How-to
Make Filling
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Defrost, drain and dry the chopped spinach completely with paper towels and place in a food processor
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Give the sun-dried tomatoes a rough chop with your knife, and add these to food processor along with some freshly-ground black pepper
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Pulse together with the oil. Add enough oil to get the filling to a smooth and paste-like consistency. Set mixture aside while you roll out the puff pastry
Roll Out Pastry & Add Filling
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Flour work surface, both sides of the puff pastry, and rolling pin
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Roll out the puff pastry sheet to half of its original thickness
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Spread the spinach and tomato mixture evenly across the pastry, making sure to leave 1" of space around the perimeter
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Add the crumbled feta on top, sprinkling evenly
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Brush the top and side edges of the puff pastry with the egg wash. Roll up the pastry, forming a loaf. Place on a cutting board or plate and refrigerate 10 minutes until firm
Slice & Bake
(Great Do-Ahead Idea: At this point, you could slice the pinwheels, place them on a parchment-lined baking sheet and freeze them. Once frozen, remove from baking sheet and place in freezer bag or freezer-safe container. When ready to bake, spread out on parchment-lined baking sheet, let come to room temperature, then bake as per the following instructions.)
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Preheat oven to 400º
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Slice the loaf in ½” thick slices, forming pinwheels (you may need to discard the first and last pinwheels, as they most likely contain no filling)
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Place pinwheels on a parchment-lined baking sheet and bake 15-20 minutes until puffed and golden brown