Puff pastries with spinach and cheese

Ingredients:

• 1 egg
• 1 tbsp. water
• 0.5 cup grated Muenster or mozzarella
• 1/4 tbsp. grated parmesan
• 1 green onion, chopped (about 2 tablespoons)
• 1/8 tsp garlic powder
• Premium flour
• 1 sheet puff pastry, defrosted
• 1 package (about 280g) frozen chopped spinach, thawed and squeezed out

Preparation:

1. Preheat oven to 200°C. In a small bowl, beat the egg and water with a fork or whisk. In a medium bowl, combine the Muenster, Parmesan, onion, and garlic powder.
2. Roll out the dough on a lightly floured surface. Brush with egg wash. Top with the cheese mixture and spinach. Roll up, starting from the short side. Cut into 20 1/2-inch-thick slices. Place the slices cut-side down on a baking sheet. Brush the slices with egg wash.
   
   Note
   
   Squeeze as much water out of the spinach as possible to prevent the dough from becoming soggy.
3. Bake for 15 minutes or until golden brown. Remove the puff pastries from the baking sheets and let cool on wire racks for 10 minutes.
4. Pesto Puffs:
   
   Combine all ingredients except flour and puff pastry. Roll out the dough as directed above. Spread 100g of softened cream cheese, leaving a 1cm border. Spread 3 tbsp of pesto sauce on top and sprinkle with 1/4 tsp of finely chopped walnuts. Brush the edge of the dough with water. Roll it up and continue cooking as directed.
5. Puff pastries with ham and broccoli:
   
   Add the spinach, cheeses, onion, and garlic powder. Roll out the dough as directed above. Spread with 100g of whipped cream cheese and chives. Top with 1 cup of chopped broccoli (thaw frozen and pat dry) and 1 cup of finely chopped cooked ham. Roll up and continue cooking as directed.