Name: Spinach Roll-Ups Recipe
Ingredients: 1 Box of Puff Pastry Sheets (2 Sheets): The foundation of our roll-ups, puff pastry is what gives them that signature flaky, light, and airy texture. When baked, the layers of butter and dough in puff pastry create a golden-brown, crispy exterior that contrasts beautifully with the creamy filling. It’s readily available in the freezer section of most grocery stores. Look for all-butter puff pastry for the richest flavor, although regular puff pastry will work perfectly well and is often more budget-friendly. Using pre-made puff pastry is a huge time-saver and makes this recipe incredibly convenient. You’ll find that the standard box usually contains two sheets, which is exactly what we need for this recipe yield.; 8 Oz. Cream Cheese: Cream cheese is the heart of the filling, providing a smooth, tangy, and rich base that binds all the other ingredients together. It lends a wonderful creaminess that perfectly complements the savory spinach and cheese. Full-fat cream cheese is recommended for the best flavor and texture, but you can use reduced-fat cream cheese if you are looking to lighten things up slightly. Make sure your cream cheese is softened to room temperature before you begin mixing the filling. This is crucial for achieving a smooth, lump-free mixture that’s easy to spread on the puff pastry. Trying to mix cold cream cheese will result in a clumpy filling, so patience is key here!; 8 oz. Monterey Jack Cheese, Shredded: Monterey Jack cheese brings a mild, buttery, and slightly tangy flavor to the roll-ups. It melts beautifully, creating a gooey, cheesy interior that is incredibly satisfying. Its subtle flavor profile allows the spinach and garlic to shine through without being overpowering. While Monterey Jack is the star here, you can experiment with other cheeses if you prefer. Mild cheddar, mozzarella, or even a blend of Monterey Jack and pepper jack for a little kick would work well. Pre-shredded cheese is convenient, but shredding your own cheese from a block will always result in better melting and flavor, as pre-shredded cheeses often contain cellulose to prevent clumping, which can sometimes affect melting.; 1 Egg: The egg serves a dual purpose in this recipe. First, a portion of it is beaten with water to create an egg wash. This egg wash is brushed onto the puff pastry before adding the filling. It helps to create a beautiful golden-brown color and adds a slight sheen to the baked roll-ups. Secondly, a small amount of egg can also be incorporated directly into the filling (though not explicitly stated in the original recipe, it can enhance binding and richness). For the egg wash, ensure you beat the egg and water together thoroughly for an even consistency.; 1 Tbsp. Water: The water is specifically for the egg wash. Adding a tablespoon of water to the beaten egg thins it out slightly, making it easier to brush onto the delicate puff pastry. It also helps to prevent the egg wash from browning too quickly during baking, ensuring a more even golden color.; 10 oz. Package of Frozen Spinach, Thawed and Drained Really Well: Spinach is the star vegetable in this recipe, providing a boost of nutrients and a subtle earthy flavor that balances the richness of the cheese. Frozen spinach is a convenient and affordable option, and it works perfectly well in this recipe. The most crucial step with frozen spinach is to ensure it is thawed completely and, most importantly, drained really well. Excess moisture from the spinach will make the filling watery and can prevent the puff pastry from baking properly, resulting in soggy roll-ups. After thawing the spinach, squeeze it firmly with your hands or use a clean kitchen towel to extract as much water as possible. You’ll be surprised how much water comes out! If you prefer to use fresh spinach, you will need to sauté it briefly to wilt it and then drain it thoroughly before adding it to the filling. About 1 pound of fresh spinach, wilted down, should yield roughly the equivalent of 10 ounces of frozen spinach.; ¼ Yellow Onion, Diced Small: Yellow onion adds a subtle savory sweetness and depth of flavor to the filling. Dicing the onion finely ensures that it cooks through evenly in the oven and doesn’t overpower the other flavors. While yellow onion is classic, you could also experiment with shallots for a milder onion flavor or even a touch of red onion for a slightly sharper bite. Sautéing the diced onion lightly before adding it to the filling can enhance its sweetness and soften its texture, especially if you prefer a less pronounced onion flavor.; ¼ tsp. Garlic Powder: Garlic powder provides a convenient and consistent way to add garlic flavor to the roll-ups. It enhances the savory notes of the spinach and cheese and adds a subtle aromatic complexity. While garlic powder is specified, you can certainly use fresh garlic if you prefer. About 1-2 cloves of minced fresh garlic, sautéed briefly with the onion, would be a delicious alternative. Garlic granules can also be used interchangeably with garlic powder.

Ingredients

Scale

- 1 Box of Puff Pastry Sheets (2 Sheets): The foundation of our roll-ups, puff pastry is what gives them that signature flaky, light, and airy texture. When baked, the layers of butter and dough in puff pastry create a golden-brown, crispy exterior that contrasts beautifully with the creamy filling. It’s readily available in the freezer section of most grocery stores. Look for all-butter puff pastry for the richest flavor, although regular puff pastry will work perfectly well and is often more budget-friendly. Using pre-made puff pastry is a huge time-saver and makes this recipe incredibly convenient. You’ll find that the standard box usually contains two sheets, which is exactly what we need for this recipe yield.

- 8 Oz. Cream Cheese: Cream cheese is the heart of the filling, providing a smooth, tangy, and rich base that binds all the other ingredients together. It lends a wonderful creaminess that perfectly complements the savory spinach and cheese. Full-fat cream cheese is recommended for the best flavor and texture, but you can use reduced-fat cream cheese if you are looking to lighten things up slightly. Make sure your cream cheese is softened to room temperature before you begin mixing the filling. This is crucial for achieving a smooth, lump-free mixture that’s easy to spread on the puff pastry. Trying to mix cold cream cheese will result in a clumpy filling, so patience is key here!

- 8 oz. Monterey Jack Cheese, Shredded: Monterey Jack cheese brings a mild, buttery, and slightly tangy flavor to the roll-ups. It melts beautifully, creating a gooey, cheesy interior that is incredibly satisfying. Its subtle flavor profile allows the spinach and garlic to shine through without being overpowering. While Monterey Jack is the star here, you can experiment with other cheeses if you prefer. Mild cheddar, mozzarella, or even a blend of Monterey Jack and pepper jack for a little kick would work well. Pre-shredded cheese is convenient, but shredding your own cheese from a block will always result in better melting and flavor, as pre-shredded cheeses often contain cellulose to prevent clumping, which can sometimes affect melting.

- 1 Egg: The egg serves a dual purpose in this recipe. First, a portion of it is beaten with water to create an egg wash. This egg wash is brushed onto the puff pastry before adding the filling. It helps to create a beautiful golden-brown color and adds a slight sheen to the baked roll-ups. Secondly, a small amount of egg can also be incorporated directly into the filling (though not explicitly stated in the original recipe, it can enhance binding and richness). For the egg wash, ensure you beat the egg and water together thoroughly for an even consistency.

- 1 Tbsp. Water: The water is specifically for the egg wash. Adding a tablespoon of water to the beaten egg thins it out slightly, making it easier to brush onto the delicate puff pastry. It also helps to prevent the egg wash from browning too quickly during baking, ensuring a more even golden color.

- 10 oz. Package of Frozen Spinach, Thawed and Drained Really Well: Spinach is the star vegetable in this recipe, providing a boost of nutrients and a subtle earthy flavor that balances the richness of the cheese. Frozen spinach is a convenient and affordable option, and it works perfectly well in this recipe. The most crucial step with frozen spinach is to ensure it is thawed completely and, most importantly, drained really well. Excess moisture from the spinach will make the filling watery and can prevent the puff pastry from baking properly, resulting in soggy roll-ups. After thawing the spinach, squeeze it firmly with your hands or use a clean kitchen towel to extract as much water as possible. You’ll be surprised how much water comes out! If you prefer to use fresh spinach, you will need to sauté it briefly to wilt it and then drain it thoroughly before adding it to the filling. About 1 pound of fresh spinach, wilted down, should yield roughly the equivalent of 10 ounces of frozen spinach.

- ¼ Yellow Onion, Diced Small: Yellow onion adds a subtle savory sweetness and depth of flavor to the filling. Dicing the onion finely ensures that it cooks through evenly in the oven and doesn’t overpower the other flavors. While yellow onion is classic, you could also experiment with shallots for a milder onion flavor or even a touch of red onion for a slightly sharper bite. Sautéing the diced onion lightly before adding it to the filling can enhance its sweetness and soften its texture, especially if you prefer a less pronounced onion flavor.

- ¼ tsp. Garlic Powder: Garlic powder provides a convenient and consistent way to add garlic flavor to the roll-ups. It enhances the savory notes of the spinach and cheese and adds a subtle aromatic complexity. While garlic powder is specified, you can certainly use fresh garlic if you prefer. About 1-2 cloves of minced fresh garlic, sautéed briefly with the onion, would be a delicious alternative. Garlic granules can also be used interchangeably with garlic powder.

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Instructions

1. Preheat Your Oven and Prepare Baking Sheet: Start by preheating your oven to 400°F (200°C). This temperature is ideal for baking puff pastry, allowing it to puff up beautifully and become golden brown without burning. While the oven is preheating, line a baking sheet with parchment paper. Parchment paper is essential as it prevents the roll-ups from sticking to the baking sheet and makes cleanup a breeze. If you don’t have parchment paper, you can lightly grease the baking sheet, but parchment is highly recommended for the best results.

1. Prepare the Egg Wash: In a small bowl, crack the egg and add the tablespoon of water. Whisk vigorously with a fork or a small whisk until the egg and water are fully combined and slightly frothy. This mixture is your egg wash, which will give the roll-ups a beautiful golden color and a slight sheen. Set the egg wash aside for later.

1. Combine the Filling Ingredients: In a medium-sized bowl, add the softened cream cheese, shredded Monterey Jack cheese, garlic powder, diced yellow onion, and the thoroughly drained spinach. Using a rubber spatula or a wooden spoon, mix all the ingredients together until they are well combined and smooth. Ensure that the cream cheese is fully incorporated and there are no lumps. The mixture should be creamy and evenly distributed. Taste the filling at this stage and adjust seasoning if needed. You might want to add a pinch of salt and pepper, although the cheese and garlic powder usually provide sufficient flavor.

1. Prepare the Puff Pastry: Gently unfold one sheet of puff pastry onto a lightly floured surface. If your puff pastry is frozen, make sure it’s thawed according to package instructions, but still cold to the touch. Working with cold puff pastry is easier as it’s less sticky and more manageable. If the pastry seems a little sticky, lightly dust your work surface and the pastry itself with flour.

1. Brush with Egg Wash: Using a pastry brush, evenly brush the entire surface of the puff pastry sheet with the prepared egg wash. Make sure to cover all edges and corners. The egg wash will help the pastry brown beautifully and add a slight crispness to the top.

1. Spread the Cheese Mixture: Take half of the cheese and spinach mixture (since you have two puff pastry sheets) and spread it evenly over the egg-washed puff pastry sheet, leaving a small border of about ½ inch around the edges without filling. This border will help seal the roll-up when you roll it up and prevent the filling from oozing out too much during baking. Spread the filling in a thin, even layer to ensure it cooks through and the roll-ups bake evenly.

1. Roll Up the Puff Pastry: Starting from one long edge of the puff pastry sheet, tightly roll it up like a jelly roll, encasing the cheese and spinach filling. Roll it firmly but gently to avoid tearing the pastry. Once rolled, pinch the seam to seal it closed. Repeat steps 4-7 with the second puff pastry sheet and the remaining filling. You will now have two logs of spinach and cheese filled puff pastry.

1. Slice into Rounds: Using a sharp knife or a pizza cutter, slice each puff pastry log into rounds that are about ¾ to 1 inch thick. You should get approximately 12 rounds from each log, totaling about 24 roll-ups. For cleaner slices, you can chill the logs in the refrigerator for about 10-15 minutes before slicing. This will firm up the pastry and filling, making it easier to cut neat rounds.

1. Arrange on Baking Sheet: Place the sliced roll-ups, cut side up, onto the prepared baking sheet, leaving a little space between each roll-up to allow for even baking and air circulation.

1. Bake Until Golden Brown: Place the baking sheet in the preheated oven and bake for 20 minutes, or until the roll-ups are golden brown and puffed up. The baking time may vary slightly depending on your oven, so keep an eye on them. They are done when the puff pastry is nicely browned and crispy, and the filling is hot and bubbly.

1. Cool Slightly and Serve: Once baked, remove the baking sheet from the oven and let the Spinach Roll-Ups cool slightly on the baking sheet for a few minutes before transferring them to a serving platter. They are best served warm or at room temperature. Serve them as appetizers for parties, gatherings, or as a delicious snack.

Nutrition

Serving Size: one normal portion
Calories: 120-150 kcal
Sugar: 1-2g
Sodium: 150-200mg
Fat: 8-10g
Saturated Fat: 5-6g
Carbohydrates: 8-10g
Protein: 3-4g
Cholesterol: 25-30mg