Method

• 1.
  Preheat the oven 200°C. Heat the oil in a large non-stick pan over high heat. Add the fennel seeds and spinach and cook for 4 minutes or until wilted. Transfer to a colander over the sink and squeeze out any excess liquid. Leave to drain further until ready to use.
• 2.
  Place the bacon and shallots in the bowl of a small food processor and pulse until finely chopped. Transfer to a bowl. Add the spinach to the bowl of the food processor and pulse until finely chopped. Add to the bowl with the bacon mixture, along with the feta. Season with salt and pepper.

• 3.
  Spread the cream cheese over the sheets of pastry, then top with the bacon mixture, spreading to the edges to create an even layer.
• 4.
  Roll the pastry over to enclose the filling creating a log shape. Trim the edges and cut into 12 equal pieces. Place the pinwheels on 2 lined baking sheets and bake for 35-40 minutes until golden brown. Scatter with micro herbs and beetroot relish to serve.