Zesty Vegan Mediterranean Pinwheels

Ingredients:

2 tablespoons of olive oil

1 small onion, chopped

1 clove of garlic, minced or crushed

2 cups of baby spinach, loosely packed

1/4 teaspoon of Italian seasoning

1/3 cup of sun-dried tomatoes (not packed in oil), chopped

1/3 cup of pitted Kalamata olives, drained and chopped

4 ounces (1/2 a container) of Tofutti Better Than Cream Cheese, at room temperature

1 frozen puff pastry sheet (egg/dairy free), thawed at room temperature for about 50 minutes

Directions:

Heat the olive oil over high heat in a skillet; add the chopped onion and cook for approximately 3 minutes (stirring often). Add the garlic and spinach and cook for another 2 minutes. Add the Italian seasoning, sun-dried tomatoes, and Kalamata olives and cook for another minute, until heated through.

Allow the mixture to rest for about 5 minutes, then transfer to a food processor and process until finely chopped and well combined. Cover the filling and refrigerate until ready to use (it can be prepared a few hours or even a day ahead of time).

Preheat the oven to 400 degrees Fahrenheit. Lightly grease two cookie sheets and set aside.

Unroll the puff pastry on a clean, dry cutting board. Spread the Tofutti all the way to the edges, starting at one of the shorter ends, leaving about an inch at the opposite end. Cover the Tofutti with the chilled vegetable mixture and slightly dampen the inch of bare dough on the other end with a touch of water. Begin rolling on the end you started with (not the side with the bare inch, it will help to seal the roll) and roll tightly and gently, pressing slightly to be sure the roll seals. Using a sharp knife, carefully cut the roll into approximately 3/4 inch slices.

Gently transfer the pinwheels to the greased cookie sheets, being sure to leave space between them. Bake for approximately 20 minutes, until golden and puffed. Allow the pinwheels to rest on the pan for a few minutes before serving. Enjoy!

Makes approximately 16 pinwheels.

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