Vegan Lentil Spinach Pinwheels
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 large skillet
- 1 Wooden spoon
- 1 Baking sheet
- 1 sheet of parchment paper
- 1 Rolling Pin
- 1 pastry brush
- 1 sharp knife
- 1 Mixing bowl
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup dry brown lentils rinsed
- 3 cup water
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 2 clove garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes optional
- 4 cup fresh spinach roughly chopped
- 1/2 teaspoon fine sea salt or to taste
- 1/4 teaspoon black pepper
- 2 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 sheet vegan puff pastry thawed
- 1 tablespoon unsweetened plant milk for brushing
- 1 teaspoon sesame seeds optional
Instructions
- Rinse the lentils in a fine-mesh strainer, combine with water in a medium saucepan, bring to a boil, then simmer until tender, about 18–20 minutes, and drain well.
- Warm olive oil in a large skillet over medium heat, add onion and cook until translucent, about 5 minutes.
- Stir in garlic, cumin, smoked paprika, coriander, and red pepper flakes, cooking until fragrant, about 30 seconds.
- Add the cooked lentils to the skillet, season with salt and pepper, and cook for 2 minutes to marry the flavors.
- Fold in the chopped spinach and cook until wilted and most moisture evaporates, about 2–3 minutes.
- Remove from heat, stir in nutritional yeast and lemon juice, and let the filling cool for 10 minutes.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the puff pastry into a 10x12-inch rectangle if needed.
- Spread the lentil-spinach filling evenly over the pastry, leaving a 1/2-inch border on one long edge.
- Roll the pastry up tightly from the opposite long edge into a log, sealing the seam by brushing with a little plant milk.
- Transfer the log seam-side down, brush the top with remaining plant milk, and sprinkle with sesame seeds if using.
- Using a sharp knife, slice the log into 12 equal pinwheels and arrange them cut-side up on the prepared baking sheet.
- Bake for 18–22 minutes until puffed and golden brown, then cool on the sheet for 5 minutes before serving.
Notes
For the flakiest results, keep the puff pastry cold and work quickly; if it softens, chill the assembled log for 10–15 minutes before slicing to get cleaner rounds. You can substitute kale for spinach but cook it a bit longer to soften, and feel free to add finely chopped sun-dried tomatoes or olives for brightness. Red lentils are not recommended as they become too soft; green or brown hold shape best. Make ahead by preparing the filling up to 3 days in advance or freezing the unbaked sliced pinwheels; bake from frozen, adding 3–5 minutes. Serve with a simple lemon-tahini or marinara dip to complement the savory filling.
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