Zutaten für Spinach Gruyere Puff Pastry
- Frozen Chopped Spinach
- 4 tablespoons (1/2 stick) butter
- Fresh Mushrooms
- 4 oz (115g) grated Gruyere cheese
- Puff Pastry Sheets
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Zubereitung von Spinach Gruyere Puff Pastry
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Thoroughly drain 10 oz (280g) fresh spinach, pressing firmly between paper towels to remove excess moisture.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add 8 oz (225g) sliced mushrooms and cook for 5-7 minutes, until softened.
- In a bowl, combine the cooked spinach, mushrooms, and 4 oz (115g) grated Gruyere cheese. Season with salt and pepper to taste.
- Roll out one sheet of puff pastry (one 14.1 oz package) to a 13 x 11-inch rectangle.
- Melt the remaining 2 tablespoons of butter.
- Brush half of the melted butter over the puff pastry.
- Spread half of the spinach and Gruyere mixture evenly over the buttered pastry.
- Tightly roll up the pastry like a jelly roll, starting from the long side.
- Repeat steps 5-9 with the remaining puff pastry, butter, and spinach mixture.
- Using a sharp knife, cut each roll into 1/2-inch thick slices.
- Place the slices, cut-side up, onto the prepared baking sheets.
- Bake for 15-20 minutes, or until golden brown and puffed.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
41g
Carbs
6g
