Savory Spinach-Artichoke Pinwheels

spinach-artichoke-pinwheelsSavory Spinach-Artichoke Pinwheels

 Savory Whole Wheat Dough

1 1/2 teaspoons yeast
3/4 cup warm water
1/4 cup vegetable oil
1 teaspoon sea salt
1/2 teaspoon gluten
2 cups whole wheat flour (hard red winter wheat, ground)
1/4 cup ground flax seed
1/8 teaspoon dehydrated garlic
3 spins of freshly milled black pepper

  1. Mix ingredients in a stand mixer fitted with a dough hook, or in a bowl with a sturdy wooden spoon.
  2. When thoroughly combined, allow machine to knead for 3-5 minutes, or knead by hand for same amount of time.
  3. Place dough in a covered oiled bowl to rise.  While dough rising, make artichoke-spinach filling recipe, below.
  4. When dough has doubled in size, or a finger indentation remains, turn out onto a flour surface and roll into a 9×13 rectangle.
  5. Spread artichoke-spinach filling within 1/2 inch of edge.  Roll dough up beginning with narrow edge.
  6. Using a sharp knife, cut slices approximately 1/2 to 3/4 inches thick.  Lay on baking sheet lined with a silicone baking mat or parchment paper.  Allow to rest 30 minutes if cool, 20 minutes if kitchen is warm.
  7. Bake at 350º for 20 minutes.  Serve hot.

Spinach-Artichoke Filling

Adapted from Robbie Haf

3 cloves of garlic finely minced
1/2 of a small white onion, about 1/4 cup, minced
1/4 cup of unsalted butter
1/4 cup of whole wheat pastry flour (soft white winter wheat ground on pastry setting)
2 cups of heavy whipping cream
1/4 cup of chicken broth
3/4 cup shredded mixed Italian cheeses (Asiago, Parmesan, Provolone, etc.)
2 teaspoons lemon juice
1/2 teaspoon sea salt
3/4 teaspoon Tabasco sauce
2 – 10 ounce boxes of chopped spinach, thawed and squeezed well
1-14 ounce can of artichoke hearts in water, drained and chopped

  1. Melt butter in sauce pan.  Saute garlic and onion.  Add flour to create a roux, and brown 2 to 3 minutes.
  2. Add heavy cream and broth.  Bring to a boil, stirring constantly.
  3. Add cheese, lemon juice, Tabasco sauce, and salt.  Remove from heat.
  4. Allow to cool approximately 5 minutes.  Add spinach and artichokes, mixing thoroughly.
  5. Cool to room temperature.  Set aside.

About Elizabeth at Water Rolls Uphill

Elizabeth Copeland is mastering traditional homemaking skills, gardening, sewing, learning home remodeling skills, homeschooling her three children, and cooking and baking to her heart’s content.  The past few years have brought many nutritional gains for her family as she has researched and incorporated more whole foods, quality sourced dairy and meats, and freshly milled grains into their diet.  You can read more about the happenings in the Copeland household at Water Rolls Uphill or connect with Elizabeth on Facebook.

Grain Mill Wagon Challenge Experience: I enjoyed the Grain Mill Wagon challenge. Having used freshly milled grains for some time, the challenge gave me the push needed to explore new types of recipes and work harder at converting recipes that we already love. My introduction to the WonderMilll also included my finding a good gluten free all purpose mix to adapt to my friends’ needs, and the ease of use of the mill made it a breeze. During the challenge, I ventured into sponge cakes made with freshly milled wheat, as well as pound cake. I really stretched my creativity and cooking abilities. During completion of the challenge, we used our WonderMill so frequently that it now enjoys a permanent home on the kitchen counter next to my stand mixer.

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