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Spinach Diamond Puffs Recipe

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This recipe for Spinach Diamond Puffs, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

LaDonna Burks


1 package (10 ounces) frozen chopped spinach, thawed and drained
1/2 cup finely chopped carrots
1 Tablespoon finely chopped onion
1/2 cup mayonnaise
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup (4 ounces) shredded Swiss cheese
1 package (17.25 ounces) frozen puff pastry sheets, thawed
1 egg, lightly beaten
1 Tablespoon water

Preheat oven to 425. Cover rectangular baking stone or cookie sheet with parchment paper. Place drained spinach on paper towels and press to remove excess moisture. Chop carrots and onion. Place spinach, carrots, onion, mayonnaise and seasonings in bowl. Shred cheese into bowl; mix well.

Lightly sprinkle cutting board with flour. Roll one pastry sheet into a 12-inch square. (Wrap second pastry sheet in plastic wrap and refrigerate until ready to use.) Cut rolled pastry into 16 (3-inch) squares using a pizza cutter. (Do not separate squares.)

Using a small scoop, place a scant scoop of spinach mixture in center of each square. Flatten slightly with back of scoop. Combine egg and water. Using a pastry brush, brush egg mixture over cut lines in pastry and around outside edge of large square. For each appetizer, bring two opposite corners of each square up over filling, pinch together firmly and twist.

Place on the baking stone. Brush appetizers with egg mixture. Bake 17-18 minutes or until golden brown. Remove to serving platter. Repeat with remaining pastry sheet and spinach mixture. Serve warm.

Yield: 32 appetizers




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