Spinach Gruyere Puff Pastry

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This is the first time I have tried Paual's reciepe.I made this after I saw the show, I use a mix of Italian Cheeses as I didn't have Gruyere on hand.. turned out great! will surely make these again with a different variations! I baked these at 400 F for 20 mins turned out crisp and brown ... enjoy!

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I used a mediterranean cheese mixture (in a bag in the cheese aisle, frozen spinach, lots of dried onions and garlic. LOVED IT! Best advice is to let the puff pastry thaw enough to use, but not to become soggy.

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I am a cook at a villa in Barbados, we have lots of fresh spinach here so I tried it in this recipe it was a big hit with the vegetarians as well as the meat eaters
at a the cocktail party I did . It was wonderful.

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This is a great recipe but I like to add a little chopped, crisped bacon to the mix. I agree that just spinach, mushrooms and cheese (unless you really season it can be bland. My oven tends to not be as hot as it should be so I find I need to cook them extra long to make sure they are not mushy in the middle. Don't be afraid to leave them in as long as it takes, I haven't found that they "overcook", you just don't want to burn the bottoms.

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I made these for a party at work and they were gone in seconds. I agree with others and also used fresh spinach- they came out perfect. Icant believe anyone would not taste any flavor in these? they are loaded with wonderful flavors. Everyone at worked asked for this recipe. way to go paula.

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I go to a football party almost every weekend and they serve the same thing...French Onion Dip with chips and Guaccamole with chips....This was a "Not to out do" the host, simple, and easy feel good cause of the veggies , appetizer....I did add a tad more butter only so the cheese wouln't stick so much...Paula wont mind!!!!! YUMMY!!!!!!!

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I make this same appetizer, scaled down, as a side dish. I read all the other reviews, and I have to say that the negative reviews are peculiar. I can understand the "lack of flavor" criticism. This can be solved by infusing the butter you put onto the pastry with herbs or spices, and by adding things to the filling.

I saw a couple of people complain about texture, but also say they added salt/pepper to the mushrooms. Adding salt too early to a mushroom mixture will definitely draw out moisture, and adding spinach that isn't fully drained to it? A total disaster.

I don't use mushrooms in this because I don't much care for how they look in a roll/strata type dish. There's something about the color of those specks that isn't to my personal liking. What can you use instead? Jars of artichokes, sundried tomatoes, and sweet roasted red bell peppers are frequently half-full in my fridge, and this is a great way to use them up. You will still want to sautee the one of those you want to use, and I also use fresh spinach, then drain the whole thing out. I put in a cubed pat of butter (under a tablespoon when I mix with the cheese to make up for the butter I "lost" by draining.

To those finding it soggy in the middle... there is no nice way to point this out... but... are you cutting the roll into pieces? If so, I have no idea how on earth you are not ending up with puffed, cooked items. I have done variations on this same item dozens of times and never had them undercook, but you have GOT to slice the things before you bake them.

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These were very easy and my boyfriend's parents loved them! I served them with a potroast, mashed potatos and broccoli, which should have been very filling, but the boyfriend's father still managed to eat 4 of these pastries.

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I have to say this is the first recipe of Paula's I haven't liked. (Nor did my dinner guests. These had no taste and did not puff up as they should have.
Will not make again.

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These were very easy to make! They really looked like the picture and even my husband loved them!
I also used other kinds of cheeses, like provolone and a little feta, or basically whatever I had, and every time they were just a hit!