Spinach Gruyere Puff Pastry

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Spinach Gruyere Puff Pastry Spinach Gruyere Puff Pastry

54321 Based on 4 Reviews

Prep Time: 12 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

1   (10-ounce) package frozen chopped spinach, thawed
4 tablespoons butter, divided
1 cup sliced fresh mushrooms
1 cup Gruyere cheese, grated
1   (17 1/2-ounce) package frozen puff pastry sheets, thawed
Salt and Pepper to taste

Directions

Drain spinach well, pressing between layers of paper towels to remove excess moisture.

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 13x11-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 two days, if desired.) Cut rolls into 1/4-inch thick slices. Place on lightly greased baking sheets. Bake at 350 degrees F for 15 to 20 minutes, or until golden brown.

Yield:  12-15
Preparation time: 10-12 minutes
Cooking time: 15-20 minutes
Ease of Preparation: Easy

Recipe courtesy Paula Deen

Show: Paula's Home Cooking/Nov/Dec 2005 issue
          Watch Paula on Food Network

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Reader Comments:

54321

I made the spinach puff pastry and instead of gruyere cheese, I put in grated sharp chedar, and sprinkled the top with sessame seeds. yummy

By Jim Swope on October 21, 2012

54321

THIS IS GREAT! I HAVE ENJOYED SO MANY OF YOUR RECIPES. I WOULD LIKE TO GIVE YOU ONE OF MINE. ENCHILADA CASSEROLE. HERE IS WHAT YOU NEED: 1/4 CUP CANOLA OIL,1PKG CORN TORTILLAS, 2CANS ENCHILADA SAUCE, 1 CAN RIPE OLIVES CHOPPED,I BUNCH GREEN ONIONS CHOPPED (GREEN PART INCLUDED)1 LARGE PKG OF SHREDDED MEXICAN CHEESE MIXTURE, 1 CAN CHOPPED JALAPENOS (OPTIONAL) FIRST LIGHTLY FRY TORTILLAS IN OIL TO SOFTEN. POUR A SMALL AMOUNT OF SAUCE IN THE BOTTOM OF CASSEROLE DISH. ADD SOME OF THE TORTILLAS TO COVER THE BOTTOM OF DISH. ADD A LITTLE MORE SAUCE ON TOP OF TORTILLAS. NEXT ADD ONIONS, OLIVES,CHEESE, AND JALAPENOS. ADD ANOTHER LAYER OF THE INGREDIENTS, AND TOP WITH TORTILLAS, SAUCE, AND CHEESE. BAKE 350 45MIN. OR UNTIL BUBBLEY. SERVE WITH MEXICAN RICE, AND REFRIED BEANS. FOR DESSERT MAKE FLAN. BON APPETITO PAULA!

By KATHY ENGLER on September 01, 2011

54321

Oh my GOSH. The Gruyere was wonderful, I added a little smoked Gouda on top of some once they were pulled out but still piping hot. Delicious! Paula is my hero! Much love from Tennessee!!

By Anonymous on July 16, 2010

54321

Yummy

By Anonymous on December 22, 2009

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