Spinach Gruyere Puff Pastry

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Pretty good. I added some garlic and worcestershire sauce as another cook suggested. Also baked at a bit higher temp. were not crispy and done on what was suggested.

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Yummy!

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were very good

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Recipe is good,but in the video she added salt and pepper to taste,but it was not in the written ingredients. I however used salted butter for mushrooms, I think it needed some more taste ,so should have followed reviews. All is all good recipe.

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I've made these a hanful of times without ammending the recipe and have always loved them. Easy, great for a quick appetizer for groups. I used a different cheese once and regretted it, the gruyere is worth the extra cost of this recipe.

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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 !