Pumpkin and Spinach Puff Pastry Pinwheels

Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper and set aside.

Place chopped pumpkin in a baking dish or on a baking sheet. Drizzle over the oil and toss to coat.

Roast for 25-30 minutes or until tender. Remove and allow to cool for 20 minutes.

Thaw the pastry while the pumpkin cools.

To a high-speed food processor, add cooled pumpkin, spinach leaves, herbs, and season with salt and pepper to taste.

Blend on high until well combined and mostly smooth, it’s ok if there are some small chunks of pumpkin throughout.

Working with one sheet at a time, place the sheet of thawed pastry on a large chopping board.

Spoon half of the pumpkin mixture over the pastry sheet and spread out evenly to the edges.

Sprinkle half of the crumbled feta over the pumpkin.

Starting at one edge, roll the pastry up tightly over the mixture until you reach the end and you have a long log.

Using a sharp knife, slice the pinwheels, about 2-3cm (1-inch) in width.

Place pinwheels on the lined baking sheet.

Repeat the above method with the second sheet of pastry.

Bake for 25-30 minutes or until puffed and golden.

Serve and enjoy straight from the oven.

Store leftover pinwheels in a sealed container, refrigerated for up to 3 days. To make them ahead of time and freeze, refer to the detailed instructions within this blog post.