Puffed and stuffed  spinach pastries

By Candice Hutchings

These spanakopita-inspired pinwheels are a first-class snack to serve to a crowd or eat all yourself.

1H 30 Mins

Ingredients

1 package (10 oz/300 g) frozen spinach, thawed
1 package (16 oz/450 g) extra-firm tofu, pressed (page 15) and coarsely chopped
1 teaspoon (5 mL) onion powder
1 teaspoon (5 mL) garlic powder
1 teaspoon (5 mL) dried basil
1 teaspoon (5 mL) dried parsley
1/2 teaspoon (2 mL) dried dill
1/2 teaspoon (2 mL) dried oregano
1 tablespoon (15 mL) olive oil
2 teaspoons (10 mL) freshly squeezed lemon juice
2 teaspoons (10 mL) apple cider vinegar
1 garlic clove, minced
Sea salt, for seasoning
Pinch ground nutmeg, for seasoning
1/2 cup (125 mL) shredded dairy-free white cheese (optional)
2 tablespoons (30 mL) unsweetened soy milk
1 teaspoon (5 mL) pure maple syrup
2 sheets (10 by 10 inches/  25 by 25 cm) vegan-friendly puff pastry dough, thawed if frozen

Preheat the oven to 400°F (200°C).
Strain thawed spinach through a fine-mesh sieve or colander, squeezing out as much liquid as possible. Set aside.
In the food processor, combine tofu, onion powder, garlic powder, basil, parsley, dill, oregano, olive oil, lemon juice, and apple cider vinegar. Pulse until pea-sized pieces form. Add spinach, garlic, half a teaspoon of sea salt, and nutmeg; pulse to combine. Taste and season with additional sea salt if needed. Add dairy-free cheese (if using) and pulse to combine.
In a small bowl, whisk together soy milk and maple syrup. Set aside.
Roll out one puff pastry sheet to a 12-inch square. Spread half the spinach mixture onto the pastry. Working from the side closest to you, roll up the pastry and slice it into twelve one-inch thick pieces.
Transfer to a prepared baking sheet and brush the top of each slice with the maple syrup mixture. Repeat with the remaining puff pastry and spinach filling.
Bake in the preheated oven for about 15 minutes, until the pastry is puffed and golden brown. Transfer to a wire rack and let cool until cool enough to touch. Serve warm. Enjoy!