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 (107)

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
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
recipe Spinach Gruyere Puff Pastry
Bobbi Las Vegas, NV 12-12-2009
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What a disappointment...
Rated: 2 stars out of 5

This looked so scrumptious when Paula made it. Well, I have never used phyllo dough and at this rate, never will again. I... did everything from slice and saute the mushrooms, drain the spinach, grate the cheese (yummy). Put when I opened the dough up, I wasn't sure how many slices to use, they are as thin as paper, so I just took one and brushed it with butter and spread half the mixture. Well, it was so thin, it was like mush. I rolled it up anyway and sliced it about one inch thick, couldn't slice it any thinner. It looked horrible, but it tasted okay. HELP....WHAT DID I DO WRONG? The phyllo dough was my downfall. Was I supposed to use lots of slices? What did I do wrong?Read more
recipe Spinach Gruyere Puff Pastry
chris newark, IL 12-10-2009
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PIG IS KING!
Rated: 5 stars out of 5

Made four rolls of these for the game last weekend and they were gone before half time. I took Emily's advise on putting the... bacon in. WOW! Fried fresh spinach with the mushrooms instead of frozen. Fresh is always better than frozen, frozen seems to loose something. Used Paula's house seasoning and they were perfect. This is one to have fun with and be creative.Read more