Puff Spinach Pinwheels

  • 1 (10-oz.) package frozen chopped spinach
  • 1 sheet from a 17-1/4-oz. package frozen puff pastry, thawed
  • 1 egg, well beaten
  • 1 tablespoon water
  • 2 ounce Monterey Jack cheese, grated
  • 1/4 cup grated Parmeson cheese
  • 1 green onion, chopped with top
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon Tabasco sauce
  • 1/4 cup chopped pecans

Preheat oven to 400 degrees. Thaw spinach by running hot water over the spinach in a colander; then press with a fork to drain thoroughly. Place the opened sheet of the puffed pastry on a lightly floured board. Beat egg and water together; then brush one side of the pastry with the egg mixture, taking care to heavily coat all of the edges. In a bowl, combine the drained spinach and the remaining ingredients; mix very well. Spread the spinach mixture over the the entire surface of the pastry. On the longest side of the pastry, begin to roll the pastry jelly roll style; place the ending edge down. If time permits, chill the roll in the refrigerator before slicing in 12 equal pinwheels. Place the pinwheels on a spray-oil prepared cookie sheet, and brush the tops with the remaining egg mixture. Bake in the preheated oven for 20 minutes or until golden and lightly browned. Makes 12.