Spinach Diamond Puffs
1 pkg. (300g) 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 C.)
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. Place 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. Using floured pizza roller, 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 using Pizza Cutter. (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. For each 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.