| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers | 10 | Servings | |
INGREDIENTS
| 5 | c | All purpose flour |
| 1 1/2 | t | Salt |
| 2 | T | Baking powder |
| 1/2 | c | Grated Parmesan cheese |
| 1/2 | t | Black pepper |
| 1 1/2 | t | Dried basil |
| 8 | oz | Cold butter, cut into small |
| piece | ||
| 1 3/4 | c | Heavy cream |
| 2 | Eggs, beaten | |
| 1/2 | lb | Crumbled feta cheese |
| drained | ||
| 1 1/2 | c | Ricotta cheese |
| 1/2 | t | Dried dill |
| 1/2 | t | Black pepper |
| 24 | oz | Frozen chopped spinach |
| thawed and squeezed | ||
| 2 | Eggs, beaten |
INSTRUCTIONS
1998 Preheat oven to 375 degrees. In food processor, combine flour, salt, baking powder, Parmesan, pepper and basil. Add butter and pulse processor until mixture resembles texture of cornmeal. Add cream and 2 eggs and mix to blend. Remove dough and roll on lightly floured surface until about 1/2 inch thick. To make filling, combine feta, ricotta, dill, pepper and spinach in mixer or food processor. Spread filling evenly over dough rectangle. Beginning on long edge, roll dough over filling. Cut rolled dough into 2-inch lengths and place pinwheels on lightly greased baking sheet. Beat two eggs and brush each pinwheel lightly. Bake 25-35 minutes, until lightly brown. Makes 10 pinwheels. Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #997 by L979 <L979@aol.com> on Jan 8,
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Nutrition (calculated from recipe ingredients)
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Calories: 521
Calories From Fat: 176
Total Fat: 20g
Cholesterol: 139.1mg
Sodium: 1277.9mg
Potassium: 393.1mg
Carbohydrates: 64.3g
Fiber: 4.4g
Sugar: 6.8g
Protein: 21.6g