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

1. 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.

2. Cook, stirring occasionally for at least 5 minutes, or until the Onions are tender and translucent.

3. Push the Onions and Garlic to one side and start adding your Spinach.

4. As it wilts, add more, eventually fitting it all in the pan.

5. 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.

6. Pour in to a colander to drain and cool.

7. When the Spinach mixture has cooled enough to handle, wring out all of the extra moisture and place it in to a bowl.

8. This step is really important to ensure not having a soggy pizza roll.

9. To that, add the Feta and Pine Nuts.

10. Set aside.

11. Preheat your oven to 400 degrees.

12. To Assemble:

13. Turn the dough out on to a floured surface. Press out in to a 10×14” rectangle.

14. 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.

15. Working with the side closest to you, roll the pizza up, pinching the seam, and then tuck each side under.

16. Slice into 1-inch thick slices and place the pinwheels on a lightly oiled 13 × 9 baking dish or baking sheet.

17. Bake for 40 to 45 minutes, until golden brown and crisp.

18. Remove from oven and cool slightly before serving.

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