Ingredients:
1 bag of pre-washed baby spinach
1/2 teaspoon lemon juice
1 egg+1 tablespoon water, beaten together in a small bowl.
1 sheet of puff pastry, thawed
1/2 cup grated Monterey Jack cheese
1/4 teaspoon grated, Romano cheese
2 green onions, finely chopped
2 garlic cloves, minced
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon onion powder
1 pinch freshly cracked black pepper
1 pinch kosher salt
1 pinch crushed red pepper flakes
1 dash of dried oregano
1 dash of dried basil
flour for the surface
Directions:
Preheat oven to 400 degrees F and have a strainer in the sink ready for spinach.
1. In a medium-sized pot add about 1 inch of water and heat to medium-high.
Once water starts to boil add in spinach and lemon juice, stir spinach while it wilts down.
2. Once spinach is dark green in color and has shrunk in size pour spinach into a strainer, rinse with cold water until spinach is cool to touch.
3. Place a bowl inside strainer and push down to drain water out of spinach get as much water out as possible you don't want soggy pastry. If it still has a lot of water put spinach between several layers of paper towels and squeeze tightly.
4. Mix together in a small bowl, cheeses, green onion, garlic, and all other seasonings with a spoon until combined.
5. Sprinkle a clean surface with flour, remove 1 puff pastry sheet out so the short end is facing you. Lightly brush pastry with egg wash.
6. Now, break up spinach into small pieces, evenly distribute over pastry and sprinkle the cheese mixture evenly over spinach.
7. Next, carefully lift the short edge closest to you, fold forward like a jelly roll, freeze for 15 minutes It will make the roll much easier to slice.
8. After 15 minutes have passed. Using a sharp knife, cut into 20 1/2 inch pieces. Place rolls onto two baking sheets, brush with egg wash, and bake in the oven for 15 minutes, cheese should be bubbly and pastry should be golden brown in color.
Let cool for 5-10 minutes, if you can wait that long. :)
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