Continuing on my quest for easy recipes for holiday entertaining, here is an tasty appetizer from Pepperidge Farms
SPINACH-CHEESE SWIRLS
These tempting appetizers look like they're difficult to make...but they're not. They feature a spinach, onion and cheese filling simply rolled up in flaky puff pastry and sliced into pinwheels.
- THAW:40 minutes
- PREP:20 minutes
- BAKE:15 minutes
- COOL:10 minutes
- SERVES:10
RECIPE
INGREDIENTS
-
1 egg1 tbsp. water1/2 cup shredded Muenster cheese or mozzarella cheese1/4 cup grated Parmesan cheese1 green onion, chopped (about 2 tablespoons)1/8 tsp. garlic powder2 tbsp. all-purpose flour1/2 pkg. of a 17.3-ounce packagePepperidge Farm® Puff Pastry Sheets (1 sheet), thawed1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained
DIRECTIONS
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 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.
For best results, 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.
For Pesto Swirls, omit all ingredients but the flour and the puff pastry. Unfold the pastry sheet as directed above. Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge. Top with 3 tablespoons pesto sauce and sprinkle with 1/4 cup finely chopped walnuts. Brush the edge of the pastry sheet with water. Roll up the pastry and proceed as directed above.
For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder. Unfold the pastry sheet and brush with the egg mixture as directed above. Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet. Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham. Proceed as directed above.
For a flavor twist, try a different cheese. Any shredded cheese will work in this recipe.
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Lisa they look really good, you are making me hungry
Oh my gosh, these sound DIVINE, Lisa! I had to laugh at the 'soggy' comment - I am notorious for not getting the water out of spinach when using it in a pastry style dish!
I like the texture of puff pastry and would love to try this recipe, Thanks for you research, Lisa.
Morning Lisa.
Never had one of those. Hmm, maybe it's time to give them a try
These sure do look pretty and I bet they taste even better, Lisa. Thanks for sharing.
They look good enough to eat. Oh wait... ;) Seriously, these would be a crowd pleaser during the upcoming celebrations. Thanks sor much for sharing the recipe with us, Lisa. D
Infinite possibilities with puff pastry....a freezer must at our house for creatons of the appetizer kind !
Lisa, will need to print this for the next time I need to bring an appetizer. It looks great.
That's the point George Souto I am hoping to make someone hungry enough to prepare these and invite me over! LOL
I know just what you mean Debe Maxwell, CRS I go through a number of kitchen towels when preparing anything with frozen/drained spinach...the only way to get all of the water out!
You are welcome Debbie Reynolds I can also say that I've prepared this recipe and these pastries are delicious!
Try them James Dray I know you will like them!
They are a win-win for the appetizer buffet Nina Hollander they look good enough to eat...and they are !
Easy to prepare and delicous are the two criteria I need Debb Janes EcoBroker and Bernie Stea JD especially during the busy holidays!
I have to start keeping puff pastry in my freezer regularly Sally K. & David L. Hanson so many delicious possibilities!
Joan Cox this simple and delicious appetizer will make you the favorite guest at any party!
I do the same thing, Lisa! I always worry I'm getting too much but, then don't get enough! There's an art to draining spinach, for sure! LOL
Debe Maxwell, CRS I use to cook it down from scratch for recipes...but the convenience of organic frozen has taken that step out of the equation! Draining the water off is easier!