Spinach Gruyere Puff Pastry Pinwheels

I know I promised my gourmet Sunday dinner which was Beef Bourguignon, a classic French recipe, but I don't think I am as thrilled with it as I used to be. So for now, this recipe, from Paula Deen, is awesome but needed some tweaking. I add onions, garlic, salt & a sprinkling of parmesan cheese. Puff pastry is so easy to work with & these look beautiful out of the oven.

If you don't want to use expensive Gruyere use its sister, Swiss. This recipe would work with many variations so have fun experimenting. I've also thought of adding a garlic cheese spread next time, either smearing it onto the puff pastry or mixing it in.

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1 (10 oz) pkg frozen chopped spinach, thawed
Olive oil
1/2 cup sliced fresh mushrooms
1/2 cup sliced onions
4 ounces Gruyere cheese, grated
Garlic powder & salt
Parmesan cheese
2 tablespoons butter, melted
1 (17 1/2-ounce) package frozen puff pastry sheets, thawed

Preheat oven to 350. Drain spinach well, pressing between layers of paper towels to remove excess moisture. Heat oil in a skillet over medium heat. Add mushrooms & onions. Cook for 5 minutes. Let cool slightly & stir together with spinach, cheese, garlic powder, salt & parmesan cheese; set aside. Roll 1 pastry sheet into a 13 by 11-inch rectangle. Melt 2 tablespoons butter. Brush 1/2 melted butter over pastry. Spread 1/2 spinach mixture over butter. Roll-up tightly, jellyroll fashion, starting with the long side.

Repeat procedure with remaining pastry sheet, butter & spinach mixture. (Wrap rolls in plastic wrap & refrigerate up to 2 days, if desired.) Cut rolls into 1/4-inch thick slices. It may be easier to cut if put in fridge for a few minutes. Place on lightly greased baking sheets. Bake for about 20 minutes, or until golden brown & puffed up.

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Have a great weekend everyone!