01/12/2021 
CategoryBaking, Christmas, Everyday, Healthy Party Food, Lunch, Recess, Snacks, Wholegrains
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
1 ½ cups wholemeal self-raising flour
1 cup Greek yoghurt, reduced-fat
2 tbsp tomato paste, reduced-salt
1 cup baby spinach, chopped
½ red capsicum, chopped
⅓ cup feta, reduced-fat, crumbled
Method
1
Preheat oven to 180ºC.
2
Line a large baking tray with baking paper.
3
Combine flour and yoghurt in a bowl until a dough forms.
4
Turn dough out onto a floured surface and knead for 5 minutes.
5
Using a rolling pin, roll dough out into a rectangle, about 1cm thick.
6
Spread tomato paste evenly over dough.
7
Top dough with spinach, capsicum and feta.
8
Starting from one of the long edges, roll dough up into a log.
9
Using a sharp knife, cut log into 1cm pieces.
10
Place pinwheels on baking tray and bake for 15-20 minutes, or until golden.
Ingredients
1 ½ cups wholemeal self-raising flour
1 cup Greek yoghurt, reduced-fat
2 tbsp tomato paste, reduced-salt
1 cup baby spinach, chopped
½ red capsicum, chopped
⅓ cup feta, reduced-fat, crumbled
Directions
1
Preheat oven to 180ºC.
2
Line a large baking tray with baking paper.
3
Combine flour and yoghurt in a bowl until a dough forms.
4
Turn dough out onto a floured surface and knead for 5 minutes.
5
Using a rolling pin, roll dough out into a rectangle, about 1cm thick.
6
Spread tomato paste evenly over dough.
7
Top dough with spinach, capsicum and feta.
8
Starting from one of the long edges, roll dough up into a log.
9
Using a sharp knife, cut log into 1cm pieces.
10
Place pinwheels on baking tray and bake for 15-20 minutes, or until golden.
