Spinach Pinwheels

I love puff pastry probably more than anything on this earth, and when I saw Paula Deen making some spinach pinwheels, I freaked out and knew I had to make them. I might end up substituting the gruyere cheese with parmesan, but we'll see...

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1 (10-ounce) package frozen chopped spinach, thawed
4 tablespoons butter, divided
1 cup sliced fresh mushrooms
4 ounces Gruyere cheese, grated
1 (17 1/2-ounce) package puff pastry sheets

Drain spinach well, pressing between layers of paper towels to remove excess moisture.

Melt 2 tablespoons 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 13 by 11-inch rectangle. Melt remaining 2 tablespoons butter. Brush 1/2 melted butter over pastry. Spread 1/2 spinach mixture over butter. Roll-up, jellyroll fashion, starting with the long side. Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.) Cut rolls into 1/4-inch thick slices.

Place on lightly greased baking sheets. Bake for 15 to 20 minutes at 350 heat, or until golden brown.

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