Spinach-Cheese Swirls

By Spookie

Tip: Make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.

Ingredients

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1 egg
• 1 tablespoon water
• 1/2 cup shredded Muenster cheese OR Monterey Jack cheese
• 1/4 cup grated Parmesan cheese
• 1 green onion, chopped (about 2 tablespoons)
• 1/8 teaspoon garlic powder
• 1 package (about 10 ounces) frozen chopped spinach, thawed and well drained

Details

Servings 20
Adapted from puffpastry.com

Preparation

Step 1

Thaw pastry sheet at room temperature or until easy to handle. Heat the oven to 400°F. Lightly grease 2 baking sheets or line with parchment paper.

Beat the egg and water in a small bowl with a fork or whisk.

Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.

Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.


Tip: Make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.