Directions

• 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.

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