Spinach Gruyere Puff Pastry

  • Level: Easy
  • Total: 27 min
  • Prep: 12 min
  • Cook: 15 min
  • Yield: 12 to 15 servings
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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


  1. Preheat oven to 350 degrees F.
  2. Drain spinach well, pressing between layers of paper towels to remove excess moisture.
  3. 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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