Bahar: Tasty and delicious little treats. A wonderful choice of finger food for your parties. Trust me, everybody is going to love them and they will be gone after few minutes. So, make several batches if you like tasting your creations the next day in peace.
Butter puff pastry sheet: 1 (about 1/2 pound), thawed according to the package instruction
Egg: 1 (preferably room temperature)
Muenster cheese: 1/2 cup shredded, (OR Monterey Jack cheese or Mozzarella cheese)
Parmesan cheese: 1/4 cup grated
Ricotta cheese: 1/2 cup
Pepper: 1/8 tsp
Green onion: 1, chopped
Garlic powder: 1/8 tsp
Frozen chopped spinach: 1 pkg. (about 10 ounces), thawed, and well drained
1. Cook the spinach according to the package instruction and drain the excess water. Let cool completely.
2. Preheat the oven to 400F.
3. Lightly grease a baking sheet (or 2 depending on the size) or line with parchment paper.
4. Stir one egg in a medium bowl. Stir in the Muenster cheese, Parmesan cheese, Ricotta cheese, green onion and garlic powder.
5. To make the egg wash, stir one egg and 1 tbsp water in a small bowl.
6. Unfold the pastry sheet on a lightly floured surface*. Brush with the egg wash. Top with the cheese mixture and spinach. Starting at the short side closest to you, roll up like a jelly roll (if the sides are of equal size, just start at one closest to you). Roll so that the open edge is on the bottom (this will help in cutting) and then cut into slices of about 1/2 inch thick (about 20 slices). Cut carefully so that the filling doesn't come out. Don't worry if some does come out though; you can gently press them in using the edges of a knife.
7. Place the slices cut-side down on the baking sheets. Brush with egg wash.
8. Bake for 15-20 minutes or until golden. Serve warm or at room temperature.
*if not using a pre-rolled pastry sheet, roll it into a rectangular shape of size about 10inch x 10inch.
Published on November 11, 2008 Last edited on July 3, 2009:Added stirring in the Ricotta cheese in step 4More Vegetarian Recipes: