Spinach Diamond Puffs
1 pkg. frozen chopped spinach, thawed and drained
1/2 C. carrots, finely chopped
1 T. onion, finely chopped
1/2 C. mayonnaise, regular
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. pepper
4 oz. Swiss cheese, shredded
1 pkg. frozen puff pastry, thawed
1 egg, lightly beaten
1 T. water
Preheat oven to 425°F. Cover a rectangle stone with parchment paper.
drained spinach on paper towels and press to remove excess moisture. Chop
carrots and onion. Place spinach, carrots, onion, mayonnaise and seasonings in a
bowl. Shred cheese into bowl, mix well.
Lightly sprinkle flat side of cutting board with flour. Roll half of pastry into a 12 inch square. (wrap remaining pastry in
plastic wrap and refrigerate until ready to use.) Cut rolled pastry into sixteen
3-inch squares. (Do not separate squares.)
Using a scoop, place a scant scoop spinach mixture in center of each square.
Flatten slightly with back of scoop. Combine egg and water. Brush egg mixture
over cut lines in pastry and around outside edge of large square.
appetizer, bring two opposite corners of each square up over filling, pinch
together firmly and twist. Place on stone. Brush appetizers with egg mixture.
Bake 17-18 minutes or until golden brown. Remove to serving platter. Repeat with
remaining pastry and spinach mixture. Serve warm.
Yields 32 appetizers.
Per appetizer: 113 calories; 2 g protein; 9g fat; 7g carbohydrate; 85 mg sodium
Cook's Tip: The spinach mixture can be made ahead of time and refrigerated, but
assemble and bake the puffs just before serving.