Spinach Gruyere Puff Pastry

A while back, I was asked to provide a recipe for several people to make for appetizers at a church function.  It had to be something simple, that could be made in advance, but that was a bit of a step up from the average appetizer.  So I decided upon Spinach Gruyere Puff Pastries.  The recipe is originally from Paula Deen, though I added a bit.

Spinach Gruyere Puff Pastry
adapted from Paula Deen (my additions in italics)

2 (10-oz.) pkgs frozen chopped spinach, thawed
8 TB butter, divided
1 medium onion, chopped
2-3 cloves garlic
salt and pepper, to taste
2 cups sliced fresh mushrooms
8 oz. Gruyere cheese, grated
1 package frozen puff pastry sheets, thawed (box should contain 2 sheets)

Preheat oven to 350F.

Drain spinach well, removing excess moisture by pressing between paper towels.

Melt 4 TB butter in a skillet over medium heat.  Add onions and saute until translucent.  Add garlic and continue to cook for another 30 seconds.  Add mushrooms and cook for 5 minutes.  Add salt and pepper to taste.  Stir together spinach, mushroom mixture and cheese; set aside.  Roll 1 pastry sheet into a 13x11-inch rectangle.  Melt remaining  4 TB butter and spread half over the pastry.  Spread 1/2 of the spinach mixture over the butter.   Roll up, jelly roll style, starting with a long side.  Repeat procedure with remaining puff pastry sheet, butter, and spinach mixture.  Wrap rolls tightly in plastic wrap and refrigerate for at least 2 hours or freeze for 30 minutes, until the rolls are stiff.  Cut rolls into scant 1/2 inch slices.  Place on a lightly greased baking sheet, or a baking sheet covered with parchment.  Bake for 20-25 minutes, or until golden brown.

You could also add crumbled bacon to the spinach/mushroom mixture, though you would need to adjust the salt accordingly.

You could brush the tops of the pinwheels with an egg wash before baking, if you desire.
Printable Recipe

Make these, and make a bunch.  It is hard to eat just one!