Artichoke-and-Spinach Swirls

By akselden

Ingredients

• 2 tsp unsalted butter
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 2 cups chopped fresh spinach, blanched and squeezed dry
• 3/4 cup chopped canned artichoke hearts, drained
• 1/2 cup grated Gruyere cheese
• 1/4 cup grated Parmesan cheese
• salt and pepper
• 1 sheet (half of 17.3 oz. pkg.) frozen puff pastry, thawed
• 1 egg

Details

Servings 20

Preparation

Step 1

Heat oven to 400°F. In small skillet over medium heat melt butter. Add onion and garlic. Stir until tender, about 2-3 minutes. Remove from pan and combine in medium bowl with spinach and artichokes. Set aside to cool. Stir in Gruyere and Parmesan. Season with salt and pepper to taste. Unfold pastry sheet on lightly floured surface. Top with vegetable-cheese mixture, leaving half-inch border. In small bowl combine egg and 1 tbsp water. Starting at one end, roll up pastry, jelly-roll-style. Cut into 20 half-inch slices. Lay slices flat 2 inches apart on baking sheets. Brush with egg mixture. Bake 15 minutes, or until golden. Serve warm.