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MICHAEL SYMON Spinach & Feta Pizza Wheels

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1 recipe Mario’s Basic Pizza Dough
1 small yellow onion (3/4 cup minced)
2 cloves garlic (minced)
8 ounces fresh spinach (washed)
8 ounces Greek feta cheese, (crumbled)
1/4 cup pine nuts (toasted)
fresh nutmeg (to taste)
olive oil
kosher salt and freshly ground black pepper

To make the filling: Place a large sauté pan over medium heat. When the pan is hot add a drizzle of olive oil followed by the onion and garlic with a large pinch of Salt. Cook, stirring occasionally for at least 5 minutes, or until the onions are tender and translucent.
Push the onions and garlic to one side and start adding the spinach. As it wilts, add more, eventually fitting it all in the pan. Cook for a minute or two, until all of the spinach is wilted. Season with salt and pepper and pour into a colander to drain and cool.
When the spinach mixture has cooled enough to handle, wring out all of the extra moisture and place it into a bowl. To that, add the feta and pine nuts and set aside.
To Assemble: Preheat your oven to 400°F.
Turn the dough out onto a floured surface. Press out into a 10×14” rectangle. Drizzle or brush the dough with a little bit of Olive Oil then spread the Spinach filling evenly over the rectangle, leaving a 1 inch border. Grate a light, even layer of fresh Nutmeg over the surface. Working with the side closest to you, roll the pizza up, pinching the seam, and then tuck each side under.
Slice into 1-inch thick slices and place the pinwheels on a lightly oiled 13 x 9 baking dish or baking sheet. Bake for 40 to 45 minutes, until golden brown and crisp. Remove from oven and cool slightly before serving.
Helpful Tips:
1. Cook spinach for about 5 minutes until spinach in completely wilted. Then strain to remove excess water.
2. This could be made in a baking pan or a cookie sheet

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