Spinach and Artichoke Pinwheels

Ingredients

• 2 cups frozen chopped spinach thawed
• 14 oz canned artichoke hearts drained and chopped
• 1 cup shredded pepper jack cheese
• ¼ cup Greek yogurt or light mayo
• ½ teaspoon dried mustard powder
• ½ teaspoon garlic powder
• ¼ teaspoon red pepper flakes
• Kosher salt
• 2 frozen puff pastry sheets brought to room temperature
• water
• 1 egg beaten

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper.
2. Remove the liquid from the spinach by placing half the spinach inside several paper towel sheets and ring out the liquid. Repeat for the other half of the spinach.
3. In a mixing bowl, combine spinach, chopped artichokes, pepper jack, greek yogurt, mustard powder, garlic powder, chili flakes, and a pinch of salt until well incorporated. Taste, adding more salt as needed.
4. Roll out one puff pastry sheet. Evenly spread half of the spinach artichoke mixture on the puff pastry, leaving one inch free at the top. Brush the top inch of the puff pastry with water. Roll up the puff pastry ending with the top inch that was brushed with water. Repeat with the other puff pastry sheet and the other half of the spinach artichoke mixture. Slice each roll into ½ inch pieces and place about 2-inches apart on a baking sheet. If the puff pastry is feeling warm or sticky, put them in the freezer for a few minutes until cold.
5. To enjoy immediately, beat the egg with a splash of water and brush each slice with the egg was before baking for 30-35 minutes or until puff pastry is golden brown and the cheese is bubbly. To enjoy later, place the baking sheets in the freezer. Once the slices are frozen, transfer to an airtight container and store for up to 3 months. You can brush with the egg wash when you are ready to enjoy then bake directly from frozen for 35-40 minutes.