Spinach and Philly Pizzetta

• 1 sheet puff pastry, cut into 4 squares
• 125g tub PHILADELPHIA Spreadable Cream Cheese
• 50g baby spinach leaves, wilted
• 50g prosciutto, roughly cut into pieces
• 1/2 punnet cherry tomatoes
• 1 tablespoon fresh thyme leaves
• black pepper
• crisp salad greens

1. Spread Philly* over each square of pastry, leaving a 1cm border around the edge.
2. Top with spinach, prosciutto, tomatoes, thyme and pepper.
3. Place on pre-heated oven trays and cook at 200C fan-forced for 10 minutes, until pastry is puffed and golden.
4. Serve with a crisp green salad.

pastry, cream cheese, baby spinach leaves, punnet cherry tomatoes, thyme, black pepper, crisp salad greens

Taken from www.kraftrecipes.com/recipes/spinach-philly-pizzetta-103977.aspx (may not work)