Spinach Mushroom & Gruyere Puff Pastry
:)
Yield
15 servingsPrep
10 minCook
16 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach, frozen
thawed and chopped, 1 package |
|
| 3 | tablespoons |
olive oil
divided |
|
| 1 ½ | cups |
mushrooms
freshly sliced, cremini or white |
|
| 17 ½ | ounces |
puff pastry
thawed, 1 package |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach, frozen
thawed and chopped, 1 package |
|
| 45 | ml |
olive oil
divided |
|
| 355 | ml |
mushrooms
freshly sliced, cremini or white |
|
| 505.8 | ml/g |
puff pastry
thawed, 1 package |
*
|
Directions
Preheat oven to 350℉ (180℃) F, coat a baking sheet with cooking spray.
Drain spinach well, pressing between layers of paper towels to remove excess moisture.
Add 1½ tablespoons olive oil in a skillet over medium heat.
Stir in 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.
Brush ½ remaining olive oil over pastry.
Spread ½ spinach mixture over oil.
Roll-up, jellyroll fashion, starting with the long side.
Repeat procedure with remaining pastry sheet, olive oil, and spinach mixture. (Make ahead: wrap rolls in plastic wrap and refrigerate up to 2 days if needed.)
Cut rolls into ¼ inch thick slices.
Place on prepared baking sheets.
Bake for 15 to 20 minutes, or until golden brown.
Serve warm.
