Reviewed: Apr. 7, 2009

I thought these were pretty good but it called for too much spinach. I ended up using two puff pastry doughs and splitting the spinach between both of them - that helps.

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ajgirl114

Cooking Level: Intermediate

Home Town: Stafford, Virginia, USA

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Reviewed: Mar. 17, 2009

These were pretty and simple to make but they really didn't do much for me. I added a generous amount of salt, pepper, and garlic powder but they still didn't have the bold flavor I was looking for.

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Holly

Cooking Level: Expert

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Reviewed: Feb. 19, 2009

Made this for my sorority sisters. They all loved it.

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maddiek

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Reviewed: Dec. 22, 2008

I have had these before. And this is the first year I will be making them. With a few tweaks and tips from others. I will definitely post my own recipe/review. Yummy Yummy!

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Holly"dazed" ~ MochaMe

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Twin Lakes, Wisconsin, USA

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Reviewed: Dec. 21, 2008

This was a huge hit and was eaten up quick. I did add 3 pieces of crumbled cooked bacon with added a nice subtle flavor. Also as noted by others I made sure to really dry the spinach. I squeezed the heck out of until there was little to no liquid. I also recommend refrigerating the dough before slicing.

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LadyOak

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Reviewed: Dec. 19, 2008

These are pretty good. However, they are hard to make, especially if you haven't worked with pastry puff before. They are also best when warm.

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amyrenee726

Cooking Level: Intermediate

Home Town: Newton Falls, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 12, 2008

These were a hit and are easy to make...just make sure to roll them VERY tightly!

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Maggie

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 28, 2008

An absolute crowd pleaser. I used mozarella because I had it on hand. I also added a little red pepper flakes which added just enough kick...but not too much. One note, after making the jelly roll, let it set in the fridge to cool ~ 15-20 minutes. It lets the pastry rest from being handled, it makes it much easier to cut the rounds and the rounds do not unravel as they cook.

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Shelly

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Reviewed: Jun. 4, 2008

this is a very flexible recipe. Be sure to really squeeze the water out of the spinach. Season it well with salt and pepper too. I used fresh garlic, fresh parm, and white cheddar for these delish morsels! I had best results refrigerating the swirls before baking.

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 27, 2008

This was good. The filling just needed a bit of adjustment...perhaps because I'm used to Spanakopita. I added some dried dill weed and used feta cheese instead. I love using puff pastry and it's great with the spinach! They're good cold, too.

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Mandi4Timmy

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Fremont, Wisconsin, USA

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Reviewed: Dec. 19, 2007

Actually, my daughter and I loved it that we had to stop ourselves from eating. I gave some to my relatives, and they loved it too and were wondering why they only got one each. :-)

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auntiegue

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Reviewed: Dec. 2, 2007

These were kind of tasteless. Actually all it tasted like was spinach, couldn't taste the cheese at all. I doubled the recipe and there was way too much spinach. I even threw in a couple of oz. of crumbled feta. Next time I'll not double the spinach and do a little experimenting w/ the spices and add extra onions. I love the puff pastry roll-up as it's so versatile.

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