• 1

  Set puff pastry on the counter to thaw.

• 2

  Melt butter in a large frying pan over medium heat. Add the onions, stir frequently and cook until soft and golden.

• 3

  Meanwhile, wash the spinach, dry thoroughly, then roughly chop.

• 4

  Once onions are done, add the garlic to the pan and cook until fragrant, about 30 seconds.

• 5

  Add spinach to pan, season with black pepper, and cook by turning constantly with tongs until the spinach is wilted.

• 6

  Add spinach, cream cheese, herbs, onion flakes, and salt to a large bowl. Mix well with a fork.

• 7

  Once puff pastry is soft enough to handle, unfold sheets and place on lightly floured surface.

• 8

  Divide cream cheese mixture between two puff pastry sheets, lightly spreading over entire surface.

• 9

  Beginning with one edge, roll each pastry sheet into a log. Place rolls on a parchment lined baking sheet and refrigerate for at least 30 minutes.

• 10

  Preheat oven at 400º F.

• 11

  Remove rolls from refrigerator and slice into ½ slices. Place slices back on parchment lined baking sheet and bake for about 25 minutes or until golden. Let cool for a few minutes, and serve warm. Pinwheels can be refrigerated for 2-3 days and can be served cold as well.

Notes

• !

  If using frozen spinach, allow to thaw and then squeeze to remove excess moisture. Recipe calls for about 1 cup of cooked spinach.