Blue Brie Cheese and Spinach Roll

I just bought some Blue Brie Cheese and was wondering what else, besides eat it on a cracker, I could do with it. I came across this recipe on the net. It sounds good. Blue Brie Cheese has a very mild blue cheese taste with the consistency of Brie. It is explained as a good starter blue cheese if you are unfamiliar with blue cheese. I have not tried this, but I am going to.

• Ready In: 1 hr
• Serves: 4-6
• Yields: 1 loaf

Ingredients

• 1  onion, peeled and diced
• 2  teaspoons  minced garlic
• 1  dash  oil
• 2 (10 ounce) boxes frozen spinach
• 1⁄4 cup  cream or 1⁄4 cup ricotta cheese
•  nutmeg, salt and pepper to season
• 12  phyllo pastry sheets
• 5  tablespoons butter, melted
• 1⁄4 cup  chopped walnuts
• 7  ounces  blue  brie cheese

Directions

1. Cook the onions and garlic in the oil in a frying pan until tender.
2. Squeeze out the moisture from the defrosted Frozen Spinach and add to the pan with the cream or Ricotta cheese. Season with the nutmeg, salt and pepper.
3. Cook 3-4 minutes then cool. Scatter in the walnuts.
4. Spread one sheet of phyllo pastry lightly with butter and place a second sheet on top. Repeat with a further 6 sheets of phyllo.
5. Arrange half the spinach mixture down the center of the phyllo. Cut the Blue Brie into thick slices and place down the center. Arrange the remaining spinach on top.
6. Roll up the pastry to enclose the spinach filling. Place the roll join-side-down on a greased baking tray. Brush the remaining sheets of phyllo with butter and arrange decoratively on top.
7. Bake at 375°F for 40 minutes until golden and crispy.
8. Serve warm or cold in thick slices.