Spinach Cheese Swirls....

I wanted to make something a little different to take to a dinner party this year. I made these simple Spinach Cheese Swirls and they turned out pretty tasty. 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1/2 cup shredded Muenster cheese OR Monterey Jack cheese
1/3 cup grated Parmesan cheese
1 green onion, chopped (about 2 tablespoons)
1/8 teaspoon garlic powder
1 package (about 10 ounces) frozen chopped spinach, thawed and well drained

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl. Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture.Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. TIP Tip: Make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.

**I adjusted the recipe a bit by adding more Parmesan cheese and less spinach. I made the recipe twice and the first time, when I made the recipe exactly, I thought that there was way TOO much spinach. I probably used have of the spinach that it called for in the recipe the second time and they were delicious!