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1 tbsp. butter or margarine
Sprinkle some flour on a countertop and place frozen puff pastry sheet on top to thaw.
Melt the butter or margarine in a medium skillet. Add mushrooms and sauté for 3 minutes. Strain and place the mushrooms on a paper towel and set aside.
Mix gouda and mozzarella cheeses together and put 1/2 cup of the mixture aside. Add ricotta cheese to the remaining cheese and mix thoroughly.
Sprinkle new flour on a countertop, unfold the thawed pastry sheet on top and roll to a 12"x15" rectangle using a rolling pin sprinkled with flour. Make sure the two folds of the pastry sheet are together while rolling it out to size.
Sprinkle the bread crumbs over the pastry and place the drained spinach all over the top. Add the mushrooms and cheese mixture.
Starting with the 12" side carefully, roll up the dough. Place it on a greased cookie sheet with seam down. Fold the ends under and bake in a preheated oven at 400°F for 40 to 50 minutes.
Stir one tsp. cold water into the egg yolk and brush over the roll after 30 minutes baking time. Sprinkle the 1/2-cup of cheese set aside earlier, over the top and bake another 10 to 15 minutes. Serve with salad and bread or as an appetizer.
Posted by Liliana Wajnberg
Nutritional Info Per Serving: N/A
4 oz. mushrooms, sliced
1 tbsp. olive oil
1/2 cup onion, diced
1 10-oz. package of fresh spinach
2/3 cup (3 oz.) gouda cheese, shredded
2/3 cup (3 oz.) mozzarella cheese, shredded
1/2 cup ricotta cheese
1 puff pastry sheet (frozen)
1 tbsp. plain bread crumbs
1 egg yolk
Garlic salt, nutmeg