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).
is a fantastic appetizer. Have had them several
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
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
1 egg, lightly beaten
1 Tblsp. water
Cover a large baking stone with parchment paper.
Place drained spinach on paper towels and press
to remove excess moisture.
carrots and onion using a chopper or pulsing
in a food processor.
the spinach, carrots, onion, mayonnaise and
seasonings in a large bowl.
cheese into the bowl and mix well.
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).
the rolled pastry into sixteen 3 inch squares
using a pizza cutter or sharp knife. DO NOT
a small scoop, place a scant scoop of spinach
mixture in center of each square. Flatten slightly
with the back of the scoop.
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.
appetizers with egg mixture.
15 - 18 minutes or until golden brown.
to serving platter.
with the remaining pastry sheet and spinach