Mushrooms and Spinach in Puff Pastry

Yumm-o-licious!  This great dish can be served as a main, meatless meal, paired with a salad.  OR you can cut this into about 16 squares and serve as a hearty appetizer.

Every time I have ever made this everyone goes crazy for it.  Once again, I used creamy Gruyere cheese, crunchy pine nuts, sauteed spinach and crimini mushrooms.  All wrapped in a flaky puff pastry.

Get ready to look like a rock star when you serve this delicious dish.  Let me show you just how easy it can be. 

**For those who would like to do ahead, you can make the filling a day in advance and fill the puff pastry several hours before you are ready to bake it. 

I prefer to use the panko bread crumbs, but the seasoned were all I had on hand.  I like the texture and flavor of the panko better.

In a 12″ skillet heat the butter and oil.  Add 2 tablespoons of the minced shallots and two minced garlic cloves.  Saute for about one minute, then add in the mushrooms, saute for approximately 10 minutes on medium heat.  Lightly salt and pepper.

Remove from heat, place in large bowl.

Once again heat 1 tablespoon oil and butter in large skillet.  Add remaining shallots and remaining minced garlic cloves.  Saute for 1 minute.  Add into the skillet your chopped spinach.  Stir the spinach around well to coat with the oil and shallots mixture.

Once the spinach has wilted down, about 8 minutes, place in a colander to let any remaining juices drain out.

In a large bowl mix together the spinach and mushrooms.

 Add in the cheese and bread crumbs.  Give it a good stir.

Lay out one sheet of puff pastry onto a parchment lined baking sheet.

Evenly distribute the filling onto the puff pastry, leaving about a 1″ border.

Place the second sheet over the mushroom/spinach mixture.  Trim the sides of any excess puff pastry.  Crimp together the edges.

With a sharp knife, slit the the top.  Brush with the egg wash.

Lightly dust with salt and pepper.  Place in oven and bake for about 30 minutes.

Ahhh, yes.  The puff pastry should come out to be a nice deep golden brown.  Let it rest for about 10 minutes before slicing.

Be prepared to give this recipe out to all who get to enjoy it! (Your vegetarian friends will love you for making such a delicious dish).

Mushrooms and Spinach in Puff Pastry
Serves 6-8 for main course/10-12 for appetizer

4 large cups chopped crimini mushrooms (I discard the stems)
1 10-ounce bag fresh baby spinach, coarsely chopped
4 tablespoons shallots, minced
4 cloves garlic, minced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
1/4 cup lightly toasted pine nuts
1 cup grated Gruyere Cheese
Salt and pepper to taste
pinch of Crushed Red Pepper
1 tablespoon of Panko bread crumbs or seasoned bread crumbs
1 pound puff pastry dough (2 sheets)

1 egg
1 tablespoon water

Pre-heat oven to 400 degrees F.

In large skillet, melt 1 tablespoon butter and heat 1 tablespoon olive oil.  Add 2 tablespoons shallots and two minced garlic cloves to pan.  Saute for about 1 minute.  Add in the 4 cups of chopped mushrooms.  Lightly season with salt and pepper.  Saute on medium until all the juices are gone.  About 10 minutes, stirring frequently.  Place in bowl and set aside.

In same pan heat 1 tablespoon olive oil and melt 1 tablespoon butter.  Add 2 tablespoons shallots and two minced garlic cloves to pan.  Saute for about 1 minute.  Add in the chopped spinach.  Stir well in pan to coat the spinach with the oil/butter.  It will look like a lot but once the spinach wilts it will be more manageable in the pan.  Lightly season with salt and pepper.  Once wilted remove from heat and place in a collander.  Allow the juices to drain, you can press with back of spoon to help release some of the juice.  Add spinach mixture to the mushroom mixture.  Allow to cool for about 15 minutes.  Add in the cheese, pine nuts and crushed red pepper.  Stir well to incorporate.

Place a sheet of parchment paper to fit your baking sheet.  Lightly roll out one sheet of the puff pastry.  Place on baking sheet.  Top with the filling mixture and evenly distribute.  Trim the corners of the puff pastry.  Top mixture with the second sheet of puff pastry.  Crimp the edges all the way around.  Lightly score the top of the puff pastry.  In a small bowl whisk together the egg and water.  Brush the top with the egg wash and lightly dust the top with salt and pepper.  Place puff pastry in pre-heated oven and bake for 30 minutes or until the puff pastry is a deep golden brown.  Remove from oven and allow to cool for about 10 minutes before cutting.  Cut into squares and serve warm or at room temperature.



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  5. These is a great explanation of a good recipe.Nice pictures makes it look so delicious. Thank you.

  6. I made this last year for Thanksgiving and Christmas — we have several vegetarians in our family. Everyone loved it, even the meat eaters! Because of food allergies I had to make a few changes: I used slivered almonds instead of the pine nuts; Daiya “cheese” shreds instead of the gruyere and I sprayed the top of the pastry with olive oil then salt and peppered it instead of using an egg wash. It was still absolutely wonderful.
    At the request of several family members this will be gracing our table again this year!
    Thank you!

  7. I am so glad you enjoyed it! Thank you for sharing. Have a wonderful Thanksgiving!!

  8. Hi, I would like to make this for a party but I need to bake it about 2 hours before I get there. Will that be too long in advance or do you think it will be ok?

  9. It will be just fine. I think it tastes really good at room temperature. Just be sure not to cover it while it is still warm, otherwise your puff pastry will look “wrinkled” and get kind of mushy. Let me know how this turns out!

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