Sunday, December 12, 2010
Can be rolled and refrigerated up to two or three days before.
2 Tbs butter
1 Tbs olive oil
1 package chopped frozen spinach, well drained (10 oz)
finely chopped onion or leek (to taste)
finely chopped water chestnuts
1/2 tsp garlic salt
1/4 tsp black pepper
1 (8oz) package cream cheese, softened
1/2 c grated Parmesan cheese
1 (17.5 oz) package frozen puff pastry, thawed
In medium sauce pan over med. heat, melt butter with oil. Add onion, water chestnuts and saute 5 min, add spinach and heat through, about 3 min.
Add cheeses and stir until melted.
Roll one sheet of pastry to and 11X13 rectangle. Spread half of spinach mixture, leaving a border for sealing.
Roll up starting with long side, jelly roll style, repeat. Wrap in plastic wrap and chill 2 hours.
Preheat oven to 350, lightly grease baking sheets, slice into 1/4 slices and bake 25-30 min or until golden. Serve warm.