Christine Dabney wrote:
>
> Speaking of pastry items for cocktail parties.. I always feel like I
> want something crispy and maybe something pastry like when I have a
> cocktail... What do you folks like with a cocktail? I am
> wondering if I have company in liking crispy, pastry like things with
> a cocktail... It just seems to fill that void that goes along with
> the drink...LOL.
>
> Christine

Okay, how about this?

-= Exported from BigOven =-

Spinach Gruyére Puff Pastry

The delicate spinach and mushroom flavor melds with the nuttiness of Gruyére
to yield a taste that is sure to please even the most refined palate.

Recipe By: Cooking with Paula Deen, Nov/Dec 2005
Serving Size: 12
Cuisine: French
Main Ingredient: Cheese
Categories: Vegetarian, Winter, Thanksgiving, New Year, Christmas, Bake,
Mushrooms, Pastry, Butter, Spinach, Snacks, Side Dish, Hors dOeuvres, Bread,
Appetizers

-= Ingredients =-
1 (10-ounce) package frozen chopped spinach ; thawed
4 tablespoons butter ; divided
1 cup sliced fresh mushrooms
4 ounces Gruyére cheese ; grated
1 (17.5-ounce) package frozen puff pastry sheets ; thawed

-= Instructions =-
Preheat oven to 350° F. Lightly grease a baking sheet. Drain spinach well,
pressing between layers of paper towels to remove excess moisture.
Melt 2 tablespoons of 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 13x11-inch rectangle. Melt remaining 2
tablespoons butter. Brush half of melted butter over pastry. Spread half of
spinach mixture over butter. Roll-up, jellyroll fashion, starting with the
long side.
Repeat procedure with remaining pastry sheet, butter, and spinach mixture.
Cut rolls into 1/4 -inch thick slices. Place on prepared baking sheets, and
bake for 15 to 20 minutes, or until golden brown.