Ingredients

• 3/4  cup water
• 1/3  cup butter
• 3/4  cup all-purpose flour
• 3  eggs
• 1/4  cup grated Parmesan cheese
• 3  tablespoons roasted red sweet peppers, finely chopped and well drained
• 1  10-ounce package frozen chopped spinach, thawed
• 1  5-ounce container semisoft cheese with garlic and herb
• 1  beaten egg

Directions

Line two baking sheets with foil; grease foil. Set aside.

For pastry, combine water and butter in a medium saucepan. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add the 3 eggs, one at a time, beating well with wooden spoon after each addition until smooth. Stir in Parmesan cheese and roasted peppers.

Meanwhile, for filling, place spinach in a colander. Press the back of a wooden spoon against the spinach to force out any excess water. In a medium bowl stir together spinach, semisoft cheese, and the beaten egg.

Drop filling by level measuring teaspoons into mounds 2 inches apart onto prepared baking sheets.

Place pastry dough in a pastry bag fitted with a 3/8-inch star tip. Pipe dough in circles around filling mounds, leaving filling uncovered in center.

Bake in a 400 degree F. oven for 16 to 18 minutes or until golden brown. Serve immediately. Makes 40 to 45 appetizers.

Make-Ahead Tip: Prepare and bake swirls as directed above. Remove from baking sheets, and cool on wire racks. Place in freezer containers and freeze up to 1 month. To reheat, place frozen swirls on greased baking sheets. Bake in a 350 degree F. oven for 10 to 15 minutes or until heated through.