Spinach Gruyere Puff Pastry

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AWESOME!!!! I have made these so often for work, parties and I am always asked to bring them. I love this recipe, it is so easy. I make them the day or night before, refrigerate them so they become stiff and easier to cut. I bake them off and they are ready. Everyone always raves and I never tell them how easy they are to make. Great Job Paula, I love this recipe and so does everyone else. Thanks again, Kathy

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These are amazing... others were saying how there wasn't enough flavor so I did the following... I first sauteed some onions and 2 cloves garlic before adding the mushrooms and spinach... then of course salt and pepper, and some emeril's essence which really gave the extra kick that this recipe needed in my opinion. I used gruyere as well as shredded pepper jack for extra flavor. Definitely use puff pastry sheets, not phyllo. Baked at 400 for 20 mins... came out beautiful ! Instant fave.

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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.

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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.

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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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Made this recipe for a birthday dinner with 11 people. Everyone LOVED them, including the kids. I'm not a fan of spinach or stronger cheeses, but I thought they were delicious. They took longer than 15 minutes to cook up for me and the bottoms were a litle soft from the butter. Next time I would drain the butter from the mushrooms after cooking and maybe even flip the pinwheels to the other side to brown up a bit. Other than that, they were great and super easy. My daughter loved spreading the mixture and rolling the dough.

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I'm not a big fan of Gruyere....I did make them and they were eaten fast!! I will use Swiss and some sauteed onions next time....should be perfect!

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Love this recipe! It's easy to make and so yummy! I often make it for parties and it is always popular. I make the recipe exactly as Paula does, but to make it easier to cut the log, I place the roll in the freezer for 30 minutes first.

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I have made this recipe many times for parties and always get fantastic reviews from my friends. It is a simple recipe to follow and is a great bang for the buck. Thank you Ms. Deen.

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This was an easy and tasty recipe but when I was making it and split the filling in half to fill both puff pastry sheets the filling seemed skimpy. Then I watched Paula's video and she uses the whole filling recipe on one puff pastry sheet even though the recipe says to divide between the two? No one mentioned this on the other reviews so I was wondering if everyone only made one roll with the recipe???