This delicious puff pastry mushroom and spinach bake is crispy, cheesy, and packed with flavor! A quick and easy meal, perfect for brunch, snacks, or a light dinner. You can swap cheddar for mozzarella or add herbs for extra taste. With a golden, flaky crust and a savory filling, it’s a guaranteed crowd-pleaser!
Ingredients Needed
- 2 tbsp butter
- 340g (12 oz) baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 120g (4 cups) baby spinach
- ½ tsp kosher salt
- ½ tsp black pepper
- 115g (1 cup) cheddar cheese, shredded
- 1 sheet puff pastry dough
- 1 egg
- 1 tsp water
How To Make Puff Pastry Mushrooms Spinach
- Preheat the oven: Preheat the oven to 220°C (425°F).
- Sauté the mushrooms: Heat a large skillet over medium heat and melt the butter. Add the mushrooms and cook for 5-7 minutes.
- Add garlic and spinach: Stir in the minced garlic and cook for 1-2 minutes. Add the spinach, salt, and pepper, and cook for another 3-4 minutes. Remove from heat and set aside.
- Prepare the puff pastry: Roll out the puff pastry on a large piece of parchment paper.
- Fill and wrap: Place the sautéed mushrooms and spinach in the center of the pastry and top with shredded cheese. You can fold the pastry simply or create a braided design.
- For a braided top: Cut a small triangle from the bottom of the pastry. Slice 1.5 cm (½ inch) diagonal lines up each side. Fold the rectangular end over the filling, then alternate crossing the strips over the top.
- Egg wash: Whisk the egg with water and brush over the pastry for a golden crust.
- Bake: Transfer the pastry (on the parchment) to a baking sheet and bake for 25-30 minutes until golden brown.
Recipe Tips
- Use cold puff pastry: Keep the pastry chilled until ready to use. Warm pastry becomes sticky and harder to handle.
- Drain excess liquid: After cooking the mushrooms and spinach, let any liquid evaporate. This prevents a soggy pastry.
- Don’t skip the egg wash: Brushing with egg and water gives a golden, crispy crust.
- Slice ingredients evenly: Evenly sliced mushrooms cook consistently and blend well in the filling.
- Let it rest before slicing: Allow the pastry to cool for 5 minutes after baking. This helps it set and makes slicing easier.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover puff pastry cool to room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. Keep it in the fridge for up to 3 days.
- Reheat: Preheat the oven to 180°C (350°F). Place the puff pastry on a baking sheet and heat for 8-10 minutes until warm and crispy.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 548
- Total Fat: 39g
- Saturated Fat: 15g
- Cholesterol: 85mg
- Sodium: 714mg
- Potassium: 640mg
- Total Carbohydrates: 33g
- Dietary Fiber: 2g
- Sugar: 2g
- Protein: 16g
Try More Puff Pastry Appetizers:
Puff Pastry Mushrooms Spinach
Description
This delicious puff pastry mushroom and spinach bake is crispy, cheesy, and packed with flavor! A quick and easy meal, perfect for brunch, snacks, or a light dinner. You can swap cheddar for mozzarella or add herbs for extra taste. With a golden, flaky crust and a savory filling, it’s a guaranteed crowd-pleaser!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 220°C (425°F).
- Sauté the mushrooms: Heat a large skillet over medium heat and melt the butter. Add the mushrooms and cook for 5-7 minutes.
- Add garlic and spinach: Stir in the minced garlic and cook for 1-2 minutes. Add the spinach, salt, and pepper, and cook for another 3-4 minutes. Remove from heat and set aside.
- Prepare the puff pastry: Roll out the puff pastry on a large piece of parchment paper.
- Fill and wrap: Place the sautéed mushrooms and spinach in the center of the pastry and top with shredded cheese. You can fold the pastry simply or create a braided design.
- For a braided top: Cut a small triangle from the bottom of the pastry. Slice 1.5 cm (½ inch) diagonal lines up each side. Fold the rectangular end over the filling, then alternate crossing the strips over the top.
- Egg wash: Whisk the egg with water and brush over the pastry for a golden crust.
- Bake: Transfer the pastry (on the parchment) to a baking sheet and bake for 25-30 minutes until golden brown.
Notes
- Use cold puff pastry: Keep the pastry chilled until ready to use. Warm pastry becomes sticky and harder to handle.
- Drain excess liquid: After cooking the mushrooms and spinach, let any liquid evaporate. This prevents a soggy pastry.
- Don’t skip the egg wash: Brushing with egg and water gives a golden, crispy crust.
- Slice ingredients evenly: Evenly sliced mushrooms cook consistently and blend well in the filling.
- Let it rest before slicing: Allow the pastry to cool for 5 minutes after baking. This helps it set and makes slicing easier.
Puff Pastry Mushrooms Spinach