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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Spinach Cheese Swirls Recipe

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This recipe for Spinach Cheese Swirls is from The Mandel JCC Early Childhood Center School 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 egg
1 tbsp water
½ cup shredded muenster cheese
¼ cup grated parmesan cheese
1 green onion, chopped (about 2 tbsp)
⅛ tsp garlic powder
all-purpose flour
½ a 17.3-oz. package of Pepperidge Farm puff pastry sheets, thawed
1 package (about 10 oz.) of frozen chopped spinach, thawed and well-drained
Directions:
Directions:
Heat oven to 400º.

Beat 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 20 (½ inch) slices.

Place the slices, cut-side down, onto 2 baking sheets.

Brush the slices with the egg mixture.

Bake 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 is too wet, it may make the pastry soggy.

 

 

 

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