Need a quick and easy appetizer for your next party or get-together? Then, you really need to give these Spinach and Asiago Cheese Spirals a whirl (teehee). The ingredients are readily available and they can be make ahead and either frozen or kept in the frig until you are ready to bake them.

While I usually make them with asiago cheese, you can use whatever your favorite is.  It does need to be a cheese with a somewhat stronger taste and firm texture though or you just won’t get the full taste otherwise.  I like using smoked gouda, white Cheddar and smoked Chedder as well.  

I keep puff pastry in the freezer most of the time because it is so versatile.  I have made my own before, but believe me, unless you are a die-hard baker, make it easy on yourself and buy the frozen variety.  I typically use Pepperidge Farm’s variety and know it to be good and reliable.

One of the keys to the success of these spirals is to squeeze the spinach until it is really, really dry.  I use a 10-ounce package of frozen spinach and microwave it in the bag for just a brief time.  That way I don’t need to add any extra liquid.  After draining what liquid I can from the package (cut a corner off), I place the spinach on several layers of paper towels, roll them up and squeeze.  And squeeze again.  And squeeze some more.

Ya’ know, you don’t really have to wait around for a party to have these.  Why not treat yourself and your family today.  You just might get a bunch of extra hugs and kisses.  And maybe promises to clean the house.  Or is that too much to expect?

Spinach and Asiago Cheese Spirals

2015-01-03 18:31:17

Serves 10

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Ingredients

1. 1 egg
2. 1 Tablespoon water
3. 1/2 cup finely shredded asiago cheese shredded
4. 1/4 cup finely grated Parmesan cheese
5. 2 Tablespoons chopped chives, optional
6. 1/8 teaspoon. garlic powder
7. 2 Tablespoons all‐purpose flour
8. 1/2 package. of a 17.3‐ounce package puff pastry sheets (1 sheet), thawed
9. 1 package. (about 10 ounces) frozen chopped spinach, thawed and wrung dry
10. 1 teaspoon ground chipotle pepper, optional

Instructions

1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a whisk or fork.
2. Stir together he asiago cheese, Parmesan cheese, chives and garlic powder in a medium bowl.
3. Sprinkle the flour on the work surface. Unfold the thawed pastry sheet on the work surface
4. Brush the pastry sheet with the egg mixture. Top with the cheese
5. mixture and spinach.
6. Sprinkle with ground chipotle, if desired.
7. Starting at a short side, roll uplike a jelly roll. Cut into about 20 (1/2‐inch) slices.
8. Place the slices, cut‐side down, onto 2 baking sheets.
9. Brush the slices with the egg mixture.
10. 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.
11. For best results, 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.

Notes

1. These may be made ahead of time, wrapped and refrigerated until you are ready to cook them. They are good served warm or at room temperature.
2. Serves 10 allowing for 2 per person.

By Dining With Debbie

Dining With Debbie https://diningwithdebbie.net/

This is one of the Make-Ahead Appetizers I prepared for my December appearance on THV Channel 11’s This Morning program.