| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers |
10 |
Servings |
INGREDIENTS
| 5 |
c |
All purpose flour |
| 1 1/2 |
ts |
Salt |
| 2 |
tb |
Baking powder |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/2 |
ts |
Black pepper |
| 1 1/2 |
ts |
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 |
ts |
Dried dill |
| 1/2 |
ts |
Black pepper |
| 24 |
oz |
Frozen chopped spinach; thawed and squeezed |
| 2 |
|
Eggs; beaten |
INSTRUCTIONS
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, 1998
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