This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

Shirley says:

"This is a fantastic appetizer. Have had them several times".

Ingredients

1 package (10 oz.) frozen chopped spinach, thawed and drained well
1/2 cup finely chopped carrots
1 Tblsp. plus 1 tsp. freshly chopped red onions
1/2 cup mayonnaise (I used a little over 1/3 cup)
1/2 tsp. nutmeg
Salt to taste (a little over 1/4 tsp.)
1 cup shredded Swiss or Gruyere cheese
1 package (17.25 oz.) Pepperidge Farm Puffed pastry
sheets, thawed
1 egg, lightly beaten
1 Tblsp. water

• Preheat oven to 425°

• Cover a large baking stone with parchment paper. Place drained spinach on paper towels and press to remove excess moisture.

• Chop carrots and onion using a chopper or pulsing in a food processor.

• Place the spinach, carrots, onion, mayonnaise and seasonings in a large bowl.

• Shred cheese into the bowl and mix well.

• Lightly sprinkle flat side of a large cutting board with flour. Using a floured roller, roll one pastry sheet into a 12 inch square. (Wrap second sheet in plastic wrap and refrigerate until ready to use).

• Cut the rolled pastry into sixteen 3 inch squares using a pizza cutter or sharp knife. DO NOT separate squares.

• Using a small scoop, place a scant scoop of spinach mixture in center of each square. Flatten slightly with the back of the scoop.

• Combine the egg and water. Using a pastry brush, brush egg mixture over cut lines in pastry and around the outside edge of large square.

• For each appetizer, bring two opposite corners of each square up over filling, pinch together firmly and twist.

• Place on baking stone.

• Brush appetizers with egg mixture.

• Bake 15 - 18 minutes or until golden brown.

• Remove to serving platter.

• Repeat with the remaining pastry sheet and spinach mixture.

• Serve warm.
  

Makes 32 appetizers

Shirley Cline