2 cupswholemeal self raising flour(or use wholemeal plain flour and add 4 tsps of baking powder0
250 gramscream cheese(brand doesn't matter)
100 gramsdanish fetta cheese(you want it soft, so traditional fetta isn't going to work in this recipe)
½cupbasil leaves(approx 20 leaves)
Preheat your oven to 180 degrees celsius.
Prepare the filling- fetta, cream cheese, basil, spinach in the food processor, until smooth- it only takes about 30 seconds.
Grate the zucchini
Put the yoghurt and self raising flour into the bowl of an electric mixer with the dough hook attached.
Mix on medium speed until a dough is made- 1-2 minutes.
Lightly flour your surface and roll out the dough until 1cm thick.
Cut off the edges to turn into a large rectangle and then cut through the middle.
Spread the cheese mix all over the two rectangles, then sprinkle on the grated zucchini.
Roll up to make a log then cut into 2cm rounds.
Stand upright on baking tray and bake for 20 minutes or until golden.
Fetta cheese:Use Danish as it is smoother and works better in this recipe.Freezing:These pinwheels freeze really well, just defrost in the lunchbox.Pastry:If you want you can make these with puff pastry instead of the yoghurt dough.