Spinach Gruyere Puff Pastry

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I did this recipe for my guest after I watched the show it is very good and easy to make ,I used finely choped onion instead of the mushroom,and add some lemon ,and shreded moazrella chees , it turen out very good , I wasn't sure if I need to brown it realy good, becuse it more than 20 minutes to turne brown.
any way thank you very much Paula I love all your recipes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love Paula's recipes but this one wasn't my taste. I was expecting a flaky light pastry with moist cheese and spinach. Instead, all of the componets seemed to dry each other out. I'll keep looking!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I usually love Paula's stuff but this wasn't up to par. The cook time/temp must be incorrect, because at 350 for 15 minutes, the dough on the insides were still raw. I tried a second batch at 400 for 20 minutes and it was much better; and had a nice crispiness on the outside. I also used some exotic mushrooms and they really added some additional earthy flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm so disappointed! After reading the reviews I took everyone's advice and added garlic, onions, salt, pepper etc (and for the people who complained that the recipe didn't list salt and pepper... really? Does it NEED to list salt and pepper as ingredients?!! but even with those enhancements, these pretty pinwheels are just plain boring. Even after swapping out the mushrooms for sun dried tomatoes, it was still just... well... boring. They're neither fluffy and flaky nor cheesy or creamy.. there's just no distinguishing features texture wise or taste wise.

And I think the reason they don't look anything like the pictures is because the ones in the picture are certainly not 1/4" thick before baking... they have to be more. 1/4" slices made them so thin.

I'm desperately trying to wrack my brains to think of something I can put over them or dip them into or SOMETHING to make them more interesting for tonight's party. BOTTOM LINE: a package of frozen hors d'oeuvres would taste better, cost less and take no time at all. If you're going to put in the effort to chop, sautee, thaw, roll and bake ... choose a different recipe because this one will just be a waste of your time.