The spinach omelette pinwheels are a super easy, quick, and clever recipe, perfect as both an appetizer and a main course. As Christmas and New Year’s approach, I’ve already given you many recipes, ideas, and tasty inspirations to create delicious dishes with little effort and in a few minutes. Today, I’ve made this delicious roll that is prepared in a flash, using a food processor, without even cooking the spinach first. For Christmas Eve or New Year’s Eve, omelettes are always on my holiday table, and I decided to make them differently, creating pinwheels which I then decorated with bresaola and cheese stars. The spinach omelette pinwheels are soft, flavorful, and have a crunchy and creamy filling, perfect as a festive appetizer or for an aperitif!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Christmas, New Year's
Ingredients
- 9 oz spinach
- 5.3 oz cream cheese
- 2.6 oz grated Parmesan cheese
- 1.8 oz walnut kernels
- 8 slices bresaola
- 6 eggs
- to taste salt
- to taste black pepper
- to taste cheese of choice for the star
Steps
Spinach omelette pinwheels are super easy and quick to prepare. First, clean the spinach and dry them well if the ones you purchased are not pre-washed.
In a food processor (or blender), place the eggs, raw spinach, grated Parmesan cheese, salt, black pepper, nutmeg, and blend until you obtain a homogeneous mixture.
Grease a baking tray with a little olive oil (mine was 12×10 inches), pour the mixture into it, and bake the omelette in a preheated oven at 356°F for 20 minutes. Do the toothpick test to check if it’s cooked.
Flip the omelette onto two sheets of plastic wrap and spread the cream cheese all over the surface. Add the chopped walnut kernels and, using the plastic wrap underneath, form a roll (roll it from the shorter side) and cut it into 1-inch thick slices.
Decorate the spinach omelette pinwheels by skewering a piece of cheese cut with a star-shaped cutter and a slice of bresaola on a toothpick, placing one skewer on top of each pinwheel.
Tips:
Spinach omelette pinwheels can be stored in the fridge for a couple of days. Instead of cream cheese, you can use stracchino, robiola, or another creamy cheese of your choice. If you don’t like walnuts, you can omit them. For the star, use the cheese you prefer; I used provolone. The spinach should be used raw. If you want to prepare it in advance, keep the roll wrapped in plastic wrap and cut it just before serving.
More omelette recipes HERE
More Christmas appetizer recipes HERE
