Spinach Gruyere Puff Pastry - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees F.
Drain spinach well, pressing between layers of paper towels to remove excess moisture.
Melt 2 tablespoons butter in a skillet over 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 over pastry.
Spread 1/2 spinach mixture over butter.
Roll-up, jellyroll fashion, starting with the long side.
Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.)
Cut rolls into 1/4-inch thick slices.
Place on lightly greased baking sheets.
Bake for 15 to 20 minutes, or until golden brown.