Get flaky with these pizza pinwheels

4 sheets puff pastry, just thawed 100g silverbeet leaves, stems removed, roughly chopped 150g pitted black olives, halved 100g sliced salami 200g (2 cups) grated four-cheese mix or pizza cheese mix

cup basil leaves 180g (1 cup) semi-dried tomatoes in oil, drained 45g ( cup) pine nuts, toasted Milk, for brushing Salad leaves, to serve Sliced red onion, to serve Lemon cheeks, to serve 1. Preheat the oven to 190C/170C fan-forced. Line 2 large baking trays with baking paper. 2. Place a sheet of pastry on a clean work surface. Combine the silverbeet, olives, salami, cheese, basil, semi-dried tomatoes and nuts. Place one-quarter of the mixture over the pastry, leaving a 3cm border at the top. Brush border with milk. Starting at the bottom, gently roll into a cylinder shape, pressing the pastry lightly to secure. Lightly brush pastry with milk. Cut into 6 equal pieces. Place, cut side up, on a prepared tray, leaving 3cm

4between each pinwheel. 3. Repeat with remaining pastry and filling, brushing with milk, to make 24 pinwheels in total. Bake for 35 minutes or until golden. Serve with salad leaves, onion and lemon.

Give these a Greek twist by mixing up the cheese – use a mixture of grated haloumi, feta and cheddar cheese, use spinach instead of silverbeet and swap the basil for continental parsley.