Spinach Cheese Swirls

Ingredients: 1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet) 1 egg (I use butter instead of egg) 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 tsp garlic powder 1 pkg (about 10 ounces) frozen chopped spinach, thawed and well drained

Serves 6

Method:

1. Thaw the pastry sheet. Grease 2 baking sheets or line with parchment paper.

2. Beat egg and water in a small bowl with a fork. Stir in Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.

3. Unfold the pastry sheet. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Roll up like a jelly roll. Put in the fridge for about 1/2 hr to harden it a little. 4. Cut into 1/2-inch slices. Place the slices on the baking sheets.

5. Bake at 400 F on top rack for 15 minutes or until the swirls are golden. Serve warm or at room temperature.


Tips

• 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.

• Instead of cheese, you can add paneer - for paneer lovers.