Spinach Cheese Swirls


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


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.


• 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.

1 comment:

Vaishnavi said...

Thanks for posting this! Its very difficult to find an innovative recipe for an appetizer that is healthy (i.e. not deep fried) and yummy and doesn't take hours to prep for. Thsi one sounds just about perfect!