Greek Chicken Pinwheels

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Recipe's preparation

Roast the Capsicum

Take out puff pastry sheets to defrost in the fridge. Preheat oven to 180oC.

Cut the capsicum into four pieces, ensuring to remove and discard the seeds and membranes. Place capsicum on a lined baking tray and season both sides with olive oil, salt and pepper. Roast for 30-35 minutes in the oven. When tender, let the capsicum cool peel the skin off the capsicum. Discard the skin and leave it aside to continue to cool.

For the Pinwheel

Increase oven temperature to 200oC. Add spinach to the TM bowl and chop 5 sec / speed 7. Add cooled roast capsicum and chop 4 sec / speed 4.

Add chicken mince, onion powder, garlic powder, salt and pepper and mix 5 -7sec / speed 2.

Divide mixed mince mixture into two. Lay out defrosted puff pastry sheet and spread one batch of mince evenly over one sheet of puff pastry, leaving a small space one end of the sheet to seal the pinwheel.

Sprinkle the crumbed feta over the mince mixture. Roll the puff pastry and mince, starting at the bottom and sealing the pastry with egg white. Repeat this step and the previous step to create the second pinwheel log.

Cut the pinwheel log into 5 -6 pieces (subject to how thick you like your pinwheels). Place the pinwheels on the a lined baking tray. If you happen to have any additional feta pieces, poke them into the mince mixture. 

Bake the pinwheels until they are golden brown, approximately 30-40 minutes. Serve and enjoy as they come fresh out of the oven.