Reviewed: May 23, 2012

I made these for a lunch at work. They were a hit! Easy and delicious.

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Reviewed: Apr. 4, 2012

These were good, but not as much flavor as I expected. Maybe I will up the spices next time, or use more flavorful cheese.

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KRey

Cooking Level: Beginning

Living In: Dublin, California, USA

Reviewed: Mar. 7, 2012

These were just ok.

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templina71

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: Feb. 7, 2012

After reading the reviews, I added more spices (garlic, hot sauce, S&P), but apparently not enough. They still were incredibly bland. I served them at a Super Bowl party and only about half were eaten. If I make them again, I will add A LOT more spice.

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Ricki

Reviewed: Feb. 6, 2012

Pretty good, I made my own puff pastry (from this site). I had to make some without any spinach for a particular guest, so I sprinkled blue cheese and crumbled cooked bacon on a portion of the dough-- those ones were fabulous!! I don't think the Muenster is necessary, you can't tell it's there, Monterey Jack has more flavor and is much cheaper so I'd use that instead next time.

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SNOOT9

Reviewed: Feb. 5, 2012

They have potential to be very good . We made them last night, and will make again with some changes. 10 oz of spinach is too much for one sheet of the puff pastry. I ended up removing some after they cooked/ also it was too had to roll and did not give multiple layers. They puff pastry is delicious and we loved the muenster/ parmesan cheese mixture. Next time will use half the quantity of spinach and will mix the spinach with the cheese prior to putting on the dough. It had too much distinct plain spinach flavor was it was. I also would pay more attention to when the dough gets thawed. I thawed it too much and it was hard to unroll and then roll. I agree with the other reviews that it would be easier to cut if the roll was harder/ ie if frozen, but if I didn't have the time I would only make the above changes.

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Gabriela

Reviewed: Feb. 1, 2012

These were pretty good the first tme i made them . But I made them the second time I sauteed an onion then added the spinacha little sour cream and salt and pepper than followed the rest of the recipie. It was sooo good that way. I agree with the other viewers that you should put in the fridge before cutting.

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donnap

Reviewed: Feb. 1, 2012

Loved this recipe & will make it again for Super Bowl. Four stars in lieu of five because I felt it needed more kick so added a little red pepper flakes & 1/4 tsp garlic powder. The best way to get all the liquid out of frozen spinach is to place it all into the center of a clean dish cloth, wrap & squeeze as much as possible. Nice dry spinach works best.

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JoyDee

Cooking Level: Expert

Home Town: Gladstone, Oregon, USA

Living In: Myrtle Creek, Oregon, USA

Reviewed: Feb. 1, 2012

Love these Spinach Rolls!!! So good!

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Adriana

Cooking Level: Expert

Reviewed: Jan. 16, 2012

Made these as an appetizer for Thanksgiving and they turned out out good. I used Parmesan/ Romano and the Muenster and it tasted great. Let the puff pastry defrost completely though, my second batch I didn't and the pastry tore as I was unfolding it.

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