Categories: Main Dishes
Ingredients
- Olive Oil
- 1 Small Yellow Onion (3/4 cup minced)
- 2 Cloves Garlic, minced
- 8 ounces Fresh Spinach, washed
- Kosher Salt
- Freshly Ground Black Pepper
- 8 ounces Greek Feta Cheese, crumbled
- 1/4 cup Pine Nuts, toasted
- Fresh Nutmeg, to taste
Directions
-
Place a large sauté pan over medium heat. When the pan is hot add a film of Olive Oil followed by the Onion and Garlic with a large pinch of Salt.
-
Cook, stirring occasionally for at least 5 minutes, or until the Onions are tender and translucent.
-
Push the Onions and Garlic to one side and start adding your Spinach.
-
As it wilts, add more, eventually fitting it all in the pan.
-
Cook for a minute or two, until all of the Spinach is wilted then give it a taste here, giving it a little bit more seasoning if necessary.
-
Pour in to a colander to drain and cool.
-
When the Spinach mixture has cooled enough to handle, wring out all of the extra moisture and place it in to a bowl.
-
This step is really important to ensure not having a soggy pizza roll.
-
To that, add the Feta and Pine Nuts.
-
Set aside.
-
Preheat your oven to 400 degrees.
-
To Assemble:
-
Turn the dough out on to a floured surface. Press out in to a 10×14” rectangle.
-
Drizzle or brush the dough with a little bit of Olive Oil then spread the Spinach filling evenly over the rectangle, leaving a 1 inch border. Grate a light, even layer of fresh Nutmeg over the surface.
-
Working with the side closest to you, roll the pizza up, pinching the seam, and then tuck each side under.
-
Slice into 1-inch thick slices and place the pinwheels on a lightly oiled 13 × 9 baking dish or baking sheet.
-
Bake for 40 to 45 minutes, until golden brown and crisp.
-
Remove from oven and cool slightly before serving.