Mushroom and Spinach “Strudel”

Gallery Of Mushroom and Spinach “Strudel”

Mushroom and Spinach “Strudel”

Mushroom and Spinach “Strudel”

Pet Peeve: The fact that Pepperidge Farms Frozen Puff Pastry comes in a package of two, and yet, they aren’t individually wrapped. The consequence of this is that you actually end up having to thaw both pieces and shouldn’t really refreeze one of them. I always ponder what to do with the second sheet, because invariably I only need one. I also ended up having some leftover mushrooms and half a bag of spinach from another endeavor, so I used the puff to make this savory strudel. Great as a brunch dish or lunch with a salad.

fresh herbs such as rosemary or thyme

1 egg whisked with 1 tablespoon water, for egg wash

Heat a large skillet over medium heat, then add the butter. Once the butter has melted, add the mushrooms, sauté 5-7 minutes, then add the garlic, sauté 1-2 minutes, then add the spinach and sprinkle the salt and pepper over the top. Sauté for an additional 3-4 minutes, then turn the heat off and set the skillet aside.

Mushroom and Spinach “Strudel”

Roll the puff pastry sheet out on to a large piece of parchment paper. To make the braided top, slice a triangle from the bottom of the dough, then slice 1/2 inch diagonal lines up each side of the pastry, about 3 inches in, leaving a 3 inch middle strip intact. Place the sautéed mushrooms and spinach in the middle. Top with the cheese.

Lay the rectangular end of the puff pastry over the filling, then begin on one side, and lay one strip of dough over the filling, then alternate laying a strip of dough from the other side, then alternate back and forth, back and forth, over the filling. Once the entire puff pastry is wrapped up, transfer it, on the parchment paper, to a baking sheet. Brush the egg wash over the puff pastry.

Place into the oven to bake for 25-30 minutes or until golden brown. Some of the filling may leak out a bit, but that is ok. Let cool for a minimum for 10 minutes before serving. Can be eaten warm or at room temperature.

What to say, really. My name is Katja Suletzki . I'm an mid 40-something geek by day, undercover food experimenter and wannabe photographer by night. I live in Cambridge, Massachusetts/USA, am German and eat almost everything with the exception of veal .

If you have a question, need a clarification on a recipe or want to know what type of camera that I use... You can find me at: ksuletzki@gmail.com.

Mushroom and Spinach “Strudel”

© 2011-2019 Kat Suletzki, Cup of Sugar Pinch of Salt. Please ask permission for image and recipe use.

Mushroom and Spinach “Strudel”

Pet Peeve: The fact that Pepperidge Farms Frozen Puff Pastry comes in a package of two, and yet, they aren’t individually wrapped. The consequence of this is that you actually end up having to thaw both pieces and shouldn’t really refreeze one of them. I always ponder what to do with the second sheet, because invariably I only need one. I also ended up having some leftover mushrooms and half a bag of spinach from another endeavor, so I used the puff to make this savory strudel. Great as a brunch dish or lunch with a salad.

fresh herbs such as rosemary or thyme

Tags About Mushroom and Spinach “Strudel”