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Easter Bunny Pinwheels

Recipe  

Cute as a bunny, these pinwheels will be a hit with all.

Serves: 8 people   |   Prep time: 15 minutes   |   Cooking time: 25 minutes

Greek | Starter

Ingredients  

  • 1 sheet Puff Pastry
  • 130g Fresh Spinach, chopped
  • 150g Feta Cheese, crumbled
  • 50g Cherry Tomatoes
  • 1 Garlic Clove, minced
  • 2 Eggs, beaten  
  • 1 tbsp Olive Oil
  • Salt and Pepper, to taste

For the spicy tomato dip:

  • 60g Cherry Tomatoes
  • ½ tsp Olive Oil
  • 1 tbsp Sriracha
  • 2 tsp Tomato Sauce
  • Parsley, to garnish (optional)

Method

  1. Preheat your oven to 220°C/Gas Mark 7. Line a baking sheet with parchment paper.
  2. Add all the dipping sauce ingredients to a blender, pulse and transfer to a small dish.
  3. Heat the olive oil in a pan over a medium heat.
  4. Stir in the spinach and garlic and cook until wilted. Season with salt and pepper.
  5. Remove from the heat and drain any excess water. Mix in half the egg and crumbled feta cheese, reserving ⅓ for making the bunny tails.
  6. Place the puff pastry sheet on a floured surface, reserving ⅛for the bunny ears.
  7. Spread the spinach and feta mixture evenly over the pastry.
  8. Slice the cherry tomatoes and place on top.
  9. Starting from the short side, roll the pastry tightly into a log.
  10. Slice the log into 1 inch-thick pinwheels, until you have 8 pinwheels.
  11. On the baking sheet, place one pinwheel as the bunny’s body.
  12. Using the remaining pastry, cut into the shape of bunny ears and position them above each pinwheel. Repeat until you have 8 bunnies ready for baking.
  13. Brush the pinwheels with the beaten egg for a golden finish.
  14. Bake for 20-25 minutes or until golden brown and puffed.
  15. Add a little of the feta to create a tail on each bunny.
  16. Serve your pinwheels with the spicy tomato sauce dip. Perfect for an Easter brunch or as a fun starter.