- 8 oz. labneh or softened cream cheese
- 1 cup minced fresh spinach or frozen chopped spinach that's been thawed and squeezed dry
- 1 cup marinated artichoke hearts, chopped
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 17-oz. pkg. frozen puff pastry, thawed according to package directions
- 1 cup crumbled feta cheese
- 1 cup jarred roasted red peppers, diced
- 1 cup shredded cheddar cheese
- 1 cup shredded Parmesan cheese
Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
Add the labneh (yogurt cheese) or softened cream cheese to a large bowl with the spinach, artichoke hearts, salt, pepper, and garlic powder. Cream the mixture on low speed with an electric mixer until well combined; set aside.
Arrange one sheet of the pastry on a hard surface and spread with half the cream cheese spinach mixture. Layer with half each of the feta cheese, red peppers, and cheeses. Roll tightly into a log and place in the refrigerator for 10 minutes. Repeat with the remaining ingredients.
Cut each log into ½ inch thick slices and place the pinwheels 1 inch apart on the prepared baking sheet. Bake for 16 – 20 minutes or until golden brown. Serve warm or at room temperature.
- Yields: 12 servings
- Preparation Time: 40 minutes