Super-Green Pinwheels with Minted Pea Puree

From Fresh Juice Magazine.  Not kid friendly…but I loved them.  You could use any salad mix for this.

4 fresh lasagne sheets
1 tsp olive oil
1 small onion, finely diced
140 g Baby Arugula with Spinach Salad
140 g Kale, Chard, Spinach Salad Mix
1 cup crumbled light feta, divided
1 egg, whisked
1/4 tsp pepper
1/4 cup toasted almonds chopped
2 tbsp chopped fresh mint

MINTED PEA PUREE
1 tsp olive
1 cup diced celery
1 clove garlic, minced
1 cup peas
1 cup vegetable broth
1 tbsp chopped fresh mint

1. In large pot of simmering water, cook lasagna sheets for 2 minutes; drain and cool in cold water.  Lay sheets on oiled baking sheet with the length running from top to bottom; cover with plastic wrap.
2. In large deep skillet over medium high, heat oil and saute onion for 2 minutes; add salad mixes.  Saute until wilted; let cool for 5 minutes.  Stir in 3/4 cup of the feta, egg and pepper.  Divide mixture equally into 4.  
3. Preheat oven to 400F.  Spread mixture evenly on lasagna sheets, leaving top 3 inch pare to help pasta seal.  Roll up each sheet from bottom to top; slice each roll into 8 equal pieces.  Place on parchment lined baking sheet.  Sprinkle with remaining feta.  Bake until cheese is golden, 15 to 20 minutes.
4. Meanwhile, for pea puree, in small saucepan over medium, heat oil; add celery and garlic and saute for 2 minutes.   Add peas and broth. Bring to a boil; reduce heat to low and simmer for 3 minutes.  Add mint.  Transfer to blender and process until smooth.  Reheat in saucepan, if necessary; serve with pinwheels garnished with nuts and mint.