Vegan Spinach Cheese Pinwheels

Ingredients

• 2 vegan puff pastry sheets, thawed
• 5 to 6 oz baby spinach or chopped spinach,, thawed if frozen
• 8 oz plain vegan cream cheese,, I use kite hill.
• 1/2 tsp dried parsley
• 1/4 tsp dried thyme
• 1/4 tsp dried taragon
• 1/2 tsp dried dill
• 1 tsp onion flakes
• 3/4 tsp garlic powder
• 1/3 tsp salt, depends on the saltyness of the cream cheese
• a dash of cinnamon and nutmeg

Steps

1. If the puff pastry still needs thawing, leave it on the counter until it is soft enough to handle.
2. For fresh spinach, put it in a bowl, pour boiling water over it and leave for 3 minutes before draining and using it. For frozen spinach, thaw it, squeeze out excess moisture and use it.
3. Put the drained spinach in a bowl with the cream cheese, homemade if desired, herbs and spices. Mix thoroughly, then taste and adjust the flavor.
4. Lay 1 puff pastry sheet on top of the other, then roll the stack into a rectangle measuring 12 by 14-16 inch. Spread the spinach mixture evenly over the rolled pastry and roll it up. The roll will be soft; refrigerate or freeze it for about 1 hour to harden. At this stage, it can stay refrigerated for up to a day, then be sliced and baked when needed.
5. Cut the roll with either a sharp or serrated knife, making slices no thicker than 1/2 inch. Arrange them on a baking sheet lined with parchment and bake at 400 deg F for 25 to 30 mins or until golden. Give them a few minutes to cool before serving. They can stay on the counter for the day; refrigerated, they keep for up to 3 days.