These low-sodium spinach and mushroom pinwheels make an elegant snack or side dish. The recipe was adapted from http://allrecipes.com/Recipe/Spinach-and-Mushroom-Pinwheels
- 1 (8 ounce) package cream cheese, softened
- ⅔ cup + 2 Tbsp unsalted butter, softened
- 2 cups + 1 Tbsp all-purpose flour
- 1 tsp low-sodium baking powder
- ¼ tsp low-sodium baking soda
- 1 (10 ounce) package frozen chopped spinach
- 2½ cups mushrooms, chopped
- 1 cup onion, chopped
- ½ tsp dried oregano
- ½ tsp Mrs. Dash Original Seasoning blend
- ½ tsp lemon juice
- ⅛ tsp garlic powder
- ¼ cup grated Parmesan cheese
- In a large bowl, beat together the cream cheese and ⅔ cup of the butter. Mix in 2 cups of the flour, a teaspoon baking powder, and ¼ teaspoon baking soda. Mix until thorough blended. Divide dough into two balls. Wrap each ball in plastic wrap and chill 30 - 60 minutes
- Preheat oven to 400 degrees F (200 degrees C).
- Heat the frozen spinach in large frying pan over medium-low heat. Remove from heat, drain and then squeeze out excess liquid. Set aside.
- In a large frying pan, melt the remaining 2 tablespoons butter. Stir in the chopped mushrooms and onion. Cook and stir over medium heat for 3 minutes, or until the onion is tender. Then stir in the spinach, remaining 1 tablespoon flour, oregano, Mrs. Dash, lemon juice and garlic powder. Cook and stir until mixture thickens. Then stir in Parmesan cheese and set aside to cool.
- On a floured surface, roll a pastry ball into a 12x7-inch rectangle. Spread with half the spinach mixture to within ½ inch of edges. Starting with a short side, roll up dough and filling, jelly-roll style. Moisten edges with water; pinch to seal. Repeat with remaining pastry. Cover; chill 1 hour. Slice logs into ½-inch thick slices. (Unbaked slices can be frozen for up to 3 months. Thaw before baking)
- Place on the slices on un-greased baking sheets. Bake 20 minutes in the pre-heated or until golden. Remove and place on wire racks to cool.
According to our estimates, one serving from this recipe will contain 126 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 126 mg of sodium per serving implies that this recipe provides:
– 5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 8% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 13% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
