1 Video | Photo: Spinach Gruyere Puff Pastry Recipe
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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By bblewjax_1728958
Saint Augustine, FL
on November 26, 2011
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I love these but have made a few changes; first we saute the mushrooms in olive oil, wine, Worcestershire and chopped garlic, cook until liquid almost gone. Then add 12 ozs of fresh baby spinach; toss until wilted. Cool slightly and finely chop the spinach and mushroom mixture. Instead of using Gruyere which is expensive, I used 2 cups of the Shredded 6 cheese Italian mix which has Mozzarella, Smoked Provolone, Parmesan, Fontina, Romano and Asiago in it. These absolutely disappear from the plate.
By morningdovesing...
gettysburg, PA
on June 05, 2011
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This is SO easy, and what a hit! I have made this for the family on a regular day and I have made it for tea parties. Dress up or down, this is perfect. I have had guests that were not fond of spinach try this and love it. The cheese is a powerful flavor and mixes with the spinach beautifully. And it looks awesome.
By princessbobi
on May 20, 2011
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This is the first time I have ever worked with puff pastry, and this recipe is really good. The only slight variation I made was adding a clove of minced garlic to the mushrooms. I served these to my husband as an appetizer before dinner and he enjoyed them very much. I had a few left over the next day, so I put them in the microwave for about 15 seconds and the puff pasty got all gooey, but they were still DELICIOUS! Another wonderful recipe !
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