Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Diamond Spinach Puffs

1 pkg. (10 oz.) frozen chopped spinach, thawed & drained
cup carrots, finely chopped
1 T. onion, finely chopped
cup mayonnaise
t. ground nutmeg
t. salt
4 oz. Swiss cheese, shredded
1 pkg. (1 cup) frozen puff pastry sheets, thawed
1 egg, lightly beaten
1 T. water


Preheat oven to 425F. Cover 12x15" Rectangle baking sheet. Place drained spinach on paper towels and press to remove excess moisture. Chop carrots. Place carrots, onion, mayonnaise and seasonings in large mixing bowl. Add cheese into bowl and mix well. Lightly sprinkle counter or other surface with flour to roll out pastry. Roll out one pastry sheet into a 12 square. (Do not separate squares.) Using a tablespoon, place a scant scoop spinach mixture in center of each square. Flatten slightly with back of spoon. Combine egg and water. Brush egg mixture over cut lines in pastry and around outside edge of large square. For each appetizer, bring two opposite corners of each square up and over filling, pinch together firmly and twist. Place on Baking sheet. Brush appetizers with egg mixture. Brush appetizers with egg mixture. Bake 17-18 minutes or until golden brown. Remove to serving platter using a small Spatula. Repeat with  remaining pastry sheet and spinach mixture. Serve warm. Cook's Tip: The spinach mixture can be made ahead of time and refrigerated, but assemble and bake the puffs just before serving. Makes 32 servings.