Heat a fry pan over medium heat. Heat oil, then reduce to low heat. Add onion and fry for 5 minutes or until softened. Add garlic and fry until fragrant. Turn off heat and set aside to cool.
Strain thawed spinach and squeeze out all the excess water. Chop spinach into small pieces and transfer to a mixing bowl. Add goats cheese, parsley, salt, pepper, egg, walnuts and cooled onion. Mix well.
Remove pastry from the freezer. Spread half the mixture on top of one sheet, leaving a 2cm boarder. Finely grate a thin layer of parmesan over the surface.
Starting on the edge of the pastry, roll into a log. Use a sharp knife to cut into slices about 2cm thick. Repeat for the next sheet of pastry. Tip: If you are having trouble slicing, place into the freezer for 10 minutes to firm up.
Preheat oven to 180ºC fan forced. Place one sheets worth of slices onto a baking tray with cut side facing down, then transfer to the freezer whilst the oven preheats. Repeat for the other sheet.
Once oven is at temperature, remove pinwheels from the freezer and bake for 20 minutes, swapping trays half way, or until lightly golden brown.
Best served whilst still warm with tomato chutney, relish or your preferred dipping sauce.
Heat a fry pan over medium heat. Heat oil, then reduce to low heat. Add onion and fry for 5 minutes or until softened. Add garlic and fry until fragrant. Turn off heat and set aside to cool.
Strain thawed spinach and squeeze out all the excess water. Chop spinach into small pieces and transfer to a mixing bowl. Add goats cheese, parsley, salt, pepper, egg, walnuts and cooled onion. Mix well.
Remove pastry from the freezer. Spread half the mixture on top of one sheet, leaving a 2cm boarder. Finely grate a thin layer of parmesan over the surface.
Starting on the edge of the pastry, roll into a log. Use a sharp knife to cut into slices about 2cm thick. Repeat for the next sheet of pastry. Tip: If you are having trouble slicing, place into the freezer for 10 minutes to firm up.
Preheat oven to 180ºC fan forced. Place one sheets worth of slices onto a baking tray with cut side facing down, then transfer to the freezer whilst the oven preheats. Repeat for the other sheet.
Once oven is at temperature, remove pinwheels from the freezer and bake for 20 minutes, swapping trays half way, or until lightly golden brown.
Best served whilst still warm with tomato chutney, relish or your preferred dipping sauce.
Heat a fry pan over medium heat. Heat oil, then reduce to low heat. Add onion and fry for 5 minutes or until softened. Add garlic and fry until fragrant. Turn off heat and set aside to cool.
Strain thawed spinach and squeeze out all the excess water. Chop spinach into small pieces and transfer to a mixing bowl. Add goats cheese, parsley, salt, pepper, egg, walnuts and cooled onion. Mix well.
Remove pastry from the freezer. Spread half the mixture on top of one sheet, leaving a 2cm boarder. Finely grate a thin layer of parmesan over the surface.
Starting on the edge of the pastry, roll into a log. Use a sharp knife to cut into slices about 2cm thick. Repeat for the next sheet of pastry. Tip: If you are having trouble slicing, place into the freezer for 10 minutes to firm up.
Preheat oven to 180ºC fan forced. Place one sheets worth of slices onto a baking tray with cut side facing down, then transfer to the freezer whilst the oven preheats. Repeat for the other sheet.
Once oven is at temperature, remove pinwheels from the freezer and bake for 20 minutes, swapping trays half way, or until lightly golden brown.
Best served whilst still warm with tomato chutney, relish or your preferred dipping sauce.
