Name: Cheesy Mushroom Spinach Puff Pastry Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons butter; 12 ounces baby bella mushrooms; 4 cloves garlic, minced; 4 cups baby spinach; 1 cup cheddar cheese, shredded; ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 sheet puff pastry dough; 1 egg; 1 teaspoon water

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Introduction

This Cheesy Mushroom Spinach Puff Pastry is a delicious and elegant appetizer or snack that combines savory mushrooms, fresh spinach, and melted cheddar cheese all wrapped in flaky puff pastry. It’s perfect for entertaining or a cozy night in. With an option for a braided top, this pastry looks as impressive as it tastes.

The image shows a golden-brown braided pastry with a shiny, crisp crust, cut to reveal three visible layers inside. The top layer is flaky and glossy with small pieces of green herbs sprinkled on it. Inside, there is a thick middle layer of melted cheese blending with the dark brown sautéed mushrooms mixed with green leafy vegetables. The pastry rests on a plain white plate with some green herbs scattered around, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
12 ounces baby bella mushrooms
4 cloves garlic, minced
4 cups baby spinach
½ teaspoon kosher salt
½ teaspoon black pepper
1 cup cheddar cheese, shredded
1 sheet puff pastry dough
1 egg
1 teaspoon water

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Heat a large skillet over medium heat and add the butter. Once melted, add the mushrooms and cook for 5–7 minutes until softened.
Step 3: Add the minced garlic and cook for 1–2 minutes until fragrant. Stir in the baby spinach, sprinkle with salt and pepper, and cook for another 3–4 minutes until the spinach wilts. Remove from heat and set aside.
Step 4: Roll out the puff pastry sheet onto a large piece of parchment paper.
Step 5: For a fancy braided top, cut a triangle from the bottom of the dough and slice ½-inch diagonal lines up each side. If you prefer a simple version, skip this step and prepare to fold the pastry over the filling.
Step 6: Place the sautéed mushroom and spinach mixture in the center of the dough. Sprinkle the shredded cheddar cheese on top.
Step 7: If keeping it simple, fold the sides of the puff pastry over the filling. For the braided style, fold the rectangular end over the filling, then alternately lay strips of dough from each side over the center, creating a braid pattern.
Step 8: Transfer the wrapped pastry on the parchment paper to a baking sheet.
Step 9: In a small bowl, whisk together the egg and water to make an egg wash. Brush this evenly over the puff pastry.
Step 10: Bake in the preheated oven for 25–30 minutes until the pastry is golden and puffed.

Tips & Variations

Use fresh spinach and mushrooms for the best flavor and texture. Baby bella mushrooms add a nice earthiness, but button mushrooms work well too.
Try swapping cheddar for Gruyère or mozzarella for a different cheese flavor.
For extra flavor, add a pinch of nutmeg or thyme to the spinach mixture before assembling.
If you don’t want to braid, simply fold the pastry edges over the filling and crimp to seal for a rustic look.

Storage

Store any leftover puff pastry covered with plastic wrap or in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to bring back the crispiness. The pastry is best enjoyed fresh but can be frozen before baking for up to 1 month; thaw overnight in the refrigerator before baking.

How to Serve

A golden brown braided pastry loaf sits centered on a white rectangular plate, showing six visible twists of flaky crust with a shiny, brushed finish. To the right side of the loaf, a small bunch of fresh green rosemary sprigs adds a contrasting texture and color. The plate rests on a white marbled surface with a folded white napkin underneath and a soft pink and white striped cloth napkin partially visible under the left edge. A wooden spatula and a white plate with a green scalloped edge are placed in the background at the top edges of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and thoroughly squeeze out all excess moisture before using to prevent a soggy pastry.

Can I prepare this recipe ahead of time?

You can assemble the pastry and keep it refrigerated for a few hours before baking. Just cover it tightly to prevent the dough from drying out. Baking it fresh will yield the best puff and crispiness.