DIAMOND SPINACH PUFFS

[Guest guest]

INGREDIENTS:

1 package (10 ounces) frozen chopped spinach, thawed & drained

1/2 cup carrots, finely chopped

1 tablespoon onion, finely chopped

1/2 cup mayonnaise

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

4 ounces Swiss cheese, shredded

(1 cup) 1 package frozen puff pastry sheets, thawed

1 egg, lightly beaten

1 tablespoon water

 

DIRECTIONS:

Preheat oven to 425 degrees. Cover 12x15 " Rectangle baking sheet.

Place drained spinch on paper towels and press to remove excess

Moisture. Chop carrots. Place carrots, onion, mayonnaise and

Seasonings in large mixing bowl. Add cheese into bowl and mix

Well. Lightly sprinkle counter or other surface with flour to

Roll out pastry. Roll out one pastry sheet into a 12-inch square.

(Do not separate squares.) Using a tablespoon, place a scant scoop

Spinach mixture in center of each square. Flatten slightly with

Back of spoon. Combine egg and water. 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 and over

Filling, pinch together firmly and twist. Place on Baking sheet.

Brush appetizers with egg mixture. Brush appetizers with egg

Mixture. Bake 17-18 minutes or until golden brown. Remove to

Serving platter using a small Spatula. Repeat with remaining

Pastry sheet and spinach mixture. Serve warm.

 

(Cook's Tip)

The spinach mixture can be made ahead of time and refri- gerated,

But assemble and bake the puffs just before serving.