Spinach Gruyere Puff Pastry

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Breakfast In Bed

Rated: 4 stars out of 5Rate itRead users' reviews (109)

Cook Time:
15 min
Level:
Easy
Yield:
12 to 15 servings

Times:

Prep: 12 min
Inactive Prep: --
Cook: 15 min
Total:: 27 min

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Ingredients

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 frozen puff pastry sheets, thawed

Directions

Preheat oven to 350 degrees F.

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, or until golden brown.

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Comments & Reviews

recipe Spinach Gruyere Puff Pastry
Kimberlee Folsom, CA 02-25-2010
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Fantastic!!!
Rated: 5 stars out of 5

I made this for breakfast and it was a huge hit with my husband and kids!! AND there are endless possibilities to roll up in... the puff pastry. Thank you Paula for such a tasty and easy recipe. Read more
recipe Spinach Gruyere Puff Pastry
Patty Marlborough, MA 02-21-2010
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Few changes - very versitle
Rated: 4 stars out of 5

Read the reviews - didn't have Gruyere cheese so that how about Mo jack and Parmesan? Maybe a little onion and some chipotle... pepper flakes - and I think Puff pastry should be cooked at 400 so, let's look at the box...where the SAME recipe is feature except - Mo jack and Parm! with onion! no mushroom, so the filling I did was a combo of Paula's, reviewers and Pepperidge Farms with a little heat from the pepper flakes. Fresh spinach, fresh garlic...And it is at 400 - and there was an egg wash...the egg wash was inside - I thought it was a little doughy, but the guests loved it and want the recipe - I think letting it set up in the frig and cutting them a little smaller than 1/2 thick (as the box says) will make them as crispy as I would like - they did look just like Paula's so they are beautiful at a 1/2 inch. Read more
recipe Spinach Gruyere Puff Pastry
Shipra Chicago, IL 01-02-2010
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Excellent!!
Rated: 4 stars out of 5

I made this for a Christmas gathering at my parents house and it was a major hit! I heard nothing but rave reviews on how... delicous these turned out by everyone. I also added some minced garlic, onion flakes, and a dash of dill in to the mushroom mixture, before I mixed in the spinach and cheese. My one complaint about this, which may be my own fault, although I'm not sure what I could have done differently, was the appearance. Once the patries started to cook in the oven, the filling started to come out of the circular shape. This did not affect the taste at all, as I said, it was delicious, but they did not look very "pretty" in my opinion,like the picture in Paula's recipe does. Not sure how I could have done this differently....wouldn't this happen any way you lay it on the cookie sheet? Other than the appearance of how this came out, I loved this. Read more
recipe Spinach Gruyere Puff Pastry
beth el cajon, CA 12-21-2009
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Phyllo dough isn't what the recipe called for!!
Rated: 5 stars out of 5

To Bobbi and Amy! This recipe uses Puff Pastry, not the same as Phyllo dough...they are not interchangable and they are... totally different doughs! Puff Pastry is a much thicker dough that Paula uses on the show and even the name of this recipe says Puff Pastry NOT Phyllo! Phyllo is what Baklava is made with. Try it again with Puff Pastry and you'll love it!!!Read more
recipe Spinach Gruyere Puff Pastry
Mary Graham, WA 12-13-2009
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Loved it!
Rated: 4 stars out of 5

This turned out delicious and it was really easy to make. To the people that used "phyllo dough" I would say that it is... different from "puff pastry". I used puff pastry like the recipe called for and it was simple and turned out great. I've never used Gruyere cheese and it was tasty. I turned up the heat to 400 and only cooked it for 15 minutes. Read more
recipe Spinach Gruyere Puff Pastry
Amy Whippany, NJ 12-13-2009
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Don't peel apart the Phyllo Dough
Rated: 5 stars out of 5

To Bobbi from 12/12. Do not separate the dough, keep all the layers together, with a rolling pin roll out the phyllo dough... to form a larger rectangle and then layer the mixture on top. Fresh Spinach helps too, it's easier than defrosting and draining frozen spinach. Try it again, I know it will work for you!Read more