April 21, 2009

Spinach Roll Ups or Pinwheels

Attending a formal reception this week really got me in the mood to start entertaining again. Life has been so busy in the past few months that appetizers and entertaining has been in the farthest recesses of my mind. Now I'm jazzed again and ready to start planning my daughters high school graduation reception next month and looking ahead to our 21st Anniversary coming up as well.

I'm tucking this one away into my 'save' files - it's a spinach appetizer and oh-so-simple when you roll it up in a puff pastry!

Let the entertaining begin!

Spinach Roll Ups

1 (10-ounce) package frozen chopped spinach, thawed
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 c mayonnaise
1/2 c grated Parmesan cheese
1 t onion powder
1 t garlic powder
1/2 t pepper
1 (17.3-ounce) package frozen puff pastry

Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, mayo, grated parmesan, onion powder and garlic powder and pepper.

Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. Bake at 400° for 20 minutes or until golden brown.Print Friendly and PDF