In a search for something new to bring to Jazz in the Garden on Friday, I came across this recipe on the back of the puff pastry box. It sounded like the perfect item to bring to a picnic, travels well, easy to eat and flavorful. I must admit that during my first attempt I let the puff pastry defrost too much and it was really hard to slice. The second time I waited a little too short which made unfolding it a little difficult but made it a lot easier to slice.
My suggestion for you, let the puff pastry defrost, unfold it and then either put it back in the freezer for a little bit or stuff it, roll it and then put it back in the freezer for a little bit. Circular or slightly misshapen, these are delicious!
1/2 a package of frozen puff pastry
1 tbsp water
1 10 oz package of frozen chopped spinach, defrosted and drained
1/2 cup of shredded Monterey jack or Muenster cheese
1/4 cup of shredded Parmesan
1 green onion finely diced
Leave puff pastry out of the freezer for about 30 minutes on a slightly floured surface.
Preheat oven to 400F, line baking sheet with parchment paper.
Beat egg and water together. Unfold pastry and brush with egg. Cover with drained spinach. In a small bowl, mix both cheeses and the green onion. Spread cheese mixture on top of the spinach. Roll pastry tightly, like a jelly roll. Slice into 1/2 inch thick slices.
Place slices on a baking sheet lined with parchment paper. Brush with egg. Cook at 400F for about 10 minutes or until golden. Cool on wire rack. Serve warm or at room temperature.