ADVERTISEMENT
NOTES
Allow the cooked pumpkin to cool down before blending it and spreading it over the pastry sheets. If the mixture is too warm, it will cause the pastry to turn soggy leaving it difficult for you to manage and roll up.
Roll the pastry up tightly to avoid loose pinwheels. If they’re not tight enough, the filling will fall out.
To make these gluten-free, use frozen sheets of gluten-free puff pastry, thawed.
To use frozen spinach, defrost it before starting and drain out the liquid by squeezing it out in a sieve and then dabbing it with a paper towel to remove excess moisture.
Substitute the fresh spinach for arugula (rocket leaves).
Substitute the feta for goat’s cheese or ricotta cheese, with excess liquid removed.
NUTRITION
Calories: 174kcal
Carbohydrates: 15g
Protein: 3g
Fat: 12g
Saturated Fat: 3g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 6g
Cholesterol: 7mg
Sodium: 150mg
Potassium: 127mg
Fiber: 1g
Sugar: 1g
Vitamin A: 2975IU
Vitamin C: 6mg
Calcium: 58mg
Iron: 1mg
