Mushroom Spinach Pinwheels

Mushroom Spinach Pinwheels

1 pint sliced mushrooms

1 bag baby spinach

2-4 tbsp Portobello and Garlic Olive Oil - plus more for brushing

1/2 pkg puff pastry dough

Porcini Sea Salt

Saute the mushrooms in 2 tbsp of the olive oil over medium heat. Cook, stirring frequently 5-10 minutes until they are reduced in size by around half. Now stir in the spinach and additional olive oil if needed. Cook until wilted. Set pan aside to cool.

Pull out your thawed puff pastry dough. Roll out one of the sheets on a lightly floured surface and brush with olive oil. Spoon filling across the whole sheet in an even and thin layer, leaving about 1/4 inch on all sides. Starting with the longest side, start rolling until it forms a tube. Carefully pinch the bottom seam and the ends closed.

Heat oven to 400degrees.

Now, because it's summer, cutting perfect rounds can be a challenge. If you look at the picture and see my squishy looking slices, you can see that I should have put my roll into the fridge to cool before trying to slice. Or turned on my air conditioner. It doesn't change the taste, just the presentation. So if it is too soft, give it 10 or 20 minutes to cool down before slicing it up.

So, slice into rounds, about 1/4 inch thick. Place on baking sheet that has been lightly brushed with olive oil, or a baking stone. Brush the tops of each round with the additional olive oil. Bake 10-14 minutes. The pastry should be lightly browned.

Cool slightly and serve fresh, or cool and reheat to take to parties. I suggest paring them with creamy goat cheese, almonds and grapes and sprinkled with a little Porcini Sea Salt!