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| 5 Tasse | all-purpose flour |
| 1 1/2 Teelöffel | salt |
| 2 Esslöffel | baking powder |
| 1/2 Tasse | parmesan grated |
| 1/2 Teelöffel | black pepper |
| 1 1/2 Teelöffel | basilicum dried |
| 8 x ca. 30 g | Cold butter; cut into small piece |
| 1 3/4 Tasse | heavy cream |
| 2 | eggs beaten |
| 1/2 x ca. 450 g | Crumbled feta cheese; drained |
| 1 1/2 Tasse | ricotta cheese |
| 1/2 Teelöffel | dill dried |
| 1/2 Teelöffel | black pepper |
| 24 x ca. 30 g | Frozen chopped spinach; thawed and squeezed |
| 2 | eggs beaten |
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Preheat oven to 375 degrees. In food processor, combine flour, salt, baking powder, Parmesan, pepper and basil. Add butter and pulse processor until mixture resembles texture of cornmeal. Add cream and 2 eggs and mix to blend. Remove dough and roll on lightly floured surface until about 1/2 inch thick. To make filling, combine feta, ricotta, dill, pepper and spinach in mixer or food processor. Spread filling evenly over dough rectangle.
Beginning on long edge, roll dough over filling. Cut rolled dough into 2-inch lengths and place pinwheels on lightly greased baking sheet.
Beat two eggs and brush each pinwheel lightly. Bake 25-35 minutes, until lightly brown. Makes 10 pinwheels.
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