Artichoke & Spinach Swirl

Ingredients:

• 2 teaspoons unsalted butter
• 1/4 cup onion, chopped
• 1 clove garlic, minced
• 2 cups fresh spinach, chopped, blanched and squeezed dry
• 3/4 cup chopped canned artichoke hearts, drained
• 1/2 cup gruyere cheese, grated
• 1/4 cup parmesan cheese, grated
• salt and pepper to taste
• 1 sheet frozen puff pastry, thawed
• 1 egg

Instructions:

Preheat the oven to 400°. In a small saucepan, melt the butter over medium heat, then add the onion and garlic and cook until tender, roughly 2 to 3 minutes. Remove from the pan and combine in a mixing bowl with the spinach and artichoke hearts, then set aside and let cool. Stir in the cheeses and season with salt and pepper. Unfold the pastry sheet on a lightly floured surface and top with the vegetable-cheese mixture, leaving a half-inch border. In a small bowl, combine the egg and 1 tablespoon of water. Starting at one end, roll up the pastry and cut into 20 half-inch slices. Lay the slices flat, 2-inches apart on baking sheets. Brush with the egg mixture. Bake for 15 minutes or until golden, then serve warm.