Vegan Spinach Pinwheels
Flaky vegan puff pastry rolled around a Mediterranean spinach and herb filling with crumbled tofu, then sliced and baked into golden pinwheels. Ready in about 45 minutes, they make a crowd-pleasing appetizer or snack.
Ingredients
- 1 sheet vegan puff pastry
- 300 g spinach frozen
- 150 g tofu crumbled
- 1 spring onion chopped
- 2 Tbsp fresh dill chopped
- 1 Tbsp fresh mint chopped
- 1 leek chopped
- 1 clove garlic minced
- 1 Tbsp olive oil
- salt and pepper to taste
Instructions
- Heat a skillet over medium heat and add the olive oil. When hot, add the chopped leek and minced garlic. Cook for about 2 minutes, stirring occasionally.
- Add the spinach and cook until soft, about 7 minutes. Remove from the heat and let it cool.
- Stir in the dill, mint, spring onion, salt, and pepper to taste, mixing well to incorporate the herbs into the spinach.
- Drain off any excess liquid if necessary.
- On a clean, dry surface, lay out your puff pastry sheet.
- Spread the spinach mixture evenly over the puff pastry.
- Top with the crumbled tofu.
- Roll up the puff pastry into a log.
- Using a sharp knife, slice the roll starting from the middle and working toward the ends. You will get about 16 disks, each 1-2 cm wide.
- Place each disk on a parchment-lined baking sheet and bake at 200C for about 30 minutes, or until golden. You may need to bake them in two batches; make sure they don't touch on the baking sheet.
- Serve with your favorite sauce.
Notes
Serve warm with your favorite dip, such as hummus or a garlicky yogurt-style sauce. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to keep the pastry crisp.