5 cup All purpose flour
1 1/2 tsp Salt
2 tbsp Baking powder
1/2 cup Grated Parmesan cheese
1/2 tsp Black pepper
1 1/2 tsp Dried basil
8 oz Cold butter, cut into small piece
1 3/4 cup Heavy cream
2 Eggs, beaten
1/2 lb Crumbled feta cheese, drained
1 1/2 cup Ricotta cheese
1/2 tsp Dried dill
1/2 tsp Black pepper
24 oz Frozen chopped spinach, thawed and squeezed
2 Eggs, beaten
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Preheat oven to 375 degrees. In food processor, combine flour, salt, baking powder, Parmesan, pepper and basil. Add butter and pulse processor until mixture resembles texture of cornmeal. Add cream and 2 eggs and mix to blend. Remove dough and roll on lightly floured surface until about 1/2 inch thick. To make filling, combine feta, ricotta, dill, pepper and spinach in mixer or food processor. Spread filling evenly over dough rectangle.
Beginning on long edge, roll dough over filling. Cut rolled dough into 2-inch lengths and place pinwheels on lightly greased baking sheet.
Beat two eggs and brush each pinwheel lightly. Bake 25-35 minutes, until lightly brown. Makes 10 pinwheels.
Recipe by: Cincinnati Enquirer
Posted to MC-Recipe Digest V1 #997 by L979 <L979@aol.com> on Jan 8, 1998
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