Buy crisp, fresh leaves, green to
black-green in color. (The deeper the green color, the higher the nutritional
value). Pre-packaged, pre-washed spinach is readily available.
Clean leaves by swishing around thoroughly in several changes of water to remove
dirt and sand. Dry with a towel or salad spinner.
Store clean leaves in a damp cloth towel or between damp paper towels. Place in
a plastic bag in the refrigerator crisper.
Remove tough, stringy stems before using.
Spinach Pinwheels
1 t. butter
1/2 C. finely chopped onion
10 oz. package frozen chopped spinach, thawed
1/2 C. ricotta cheese
1 T. fresh lemon juice
dash of nutmeg
dash of cayenne
10 oz. package of refrigerated pizza dough
vegetable oil spray
1 egg, slightly beaten
1 T. sesame seeds
In a small nonstick skillet, heat margarine over medium-high heat. Swirl to
cover bottom. Saute onion until translucent, 2 to 3 minutes.
In a medium bowl, combine onion, spinach, ricotta, lemon juice, nutmeg, and
cayenne. Blend well.
Press dough into a 12 x 14-inch rectangle. Cut in half, forming two 7 x 12-inch
rectangles.
With a rubber scraper, spread half the spinach mixture on each piece of dough.
Roll up, starting from a 12-inch side. Pinch each end of rolled dough. Cover and
refrigerate for 30 minutes.
Preheat oven to 425°F. Lightly spray a baking sheet with vegetable oil spray.
With a sharp knife, cut each roll into 12 slices. Put pieces on baking sheet.
Brush with egg white and sprinkle with sesame seeds.
Bake for 15 to 18 minutes, or until light golden brown.
