1 (10-ounce) package frozen chopped spinach, thawed
4 tablespoons butter, divided
1 cup sliced fresh mushrooms
4 ounces Gruyere cheese, grated
1 (17 1/2-ounce) package frozen puff pastry sheets, thawed
Preheat oven to 350 degrees F.
Drain spinach well, pressing among layers of paper towels to take away excess moisture.
Melt 2 tablespoons butter in a skillet more than medium heat. Add mushrooms and cook, for 5 minutes. Stir together spinach, mushrooms and cheese set aside. Roll 1 pastry sheet into a 13 by 11-inch rectangle. Melt remaining 2 tablespoons butter. Brush 1/2 melted butter more than pastry. Spread 1/2 spinach mixture more than butter. Roll-up, jellyroll style, starting with the long side. Repeat process with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.) Reduce rolls into 1/4-inch thick slices. Place on lightly greased baking sheets. Bake for 15 to 20 minutes, or until golden brown.
Recipe by Paula Dean found on A move starts