2/3 cup butter, softened
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 TBS flour
1 10-oz pkg frozen chopped spinach
2 TBS butter
2 1/2 cups finely chopped fresh mushrooms
1 cup finely chopped onion
1/2 tsp dried oregano, crushed
1/2 tsp salt
1/2 tsp lemon juice
1/8 tsp garlic powder
1/4 cup grated nonfat Parmesan cheese
1 egg white
1 TBS water
In a large bowl beat together cream cheese and the 2/3 cup butter. Add 2 cups flour; beat well. Divide dough into two balls; wrap in plastic wrap. Chill 30-60 minutes or until pastry is easy to handle.
For the filling, cook spinach according to package directions; drain. Squeeze out excess liquid; set aside.
In a large skillet melt the 2 TBS butter. Add mushrooms and onion. Cook and stir over medium heat for 3 minutes or until onion is tender. Add spinach, remaining 1 TBS flour, oregano, salt, lemon juice and garlic powder. Cook and stir until mixture thickens. Stir in Parmesan cheese. Set aside to cool.
On floured surface roll one of the pastry balls into a 12x7 inch rectangle. Spread with half the spinach mixture all the way to the edges. Starting with a short side, roll up dough and filling, jelly-roll style. Moisten the edges with water; pinch to seal. Cover; chill for 1 hour. Repeat with remaining pastry.
Preheat oven to 400 degrees. Combine the egg white and water. Slice logs into 1/2 inch thick slices (15 slices per log). Place on ungreased baking sheets; brush with egg mixture. Bake 20 minutes or until golden. Remove to wire racks; cool.
For a head start on these appetizers, freeze the unbaked slices up to 3 months; bake as directed.
Source: Better Homes and Gardens