This vegetarian spinach puff pastry recipe is filled with sautéed mushrooms, spinach, and cheddar cheese. Perfect as an appetizer or Meatless Monday dinner!

filled puff pastry with cheese, mushrooms and spinach on plate

You would never know from the abundance of recipes on the blog containing mushrooms, that I’m a recently converted mushroom fan.

That’s right, mushrooms were not my favorite vegetable growing up. As I tried different varieties of mushrooms in a variety of dishes, I realized that I absolutely love them!

From Portobello Stuffed Mushrooms to Brussels Sprout Mushroom Casseroles to Creamy Mushroom Chicken Parmesan, I seriously can’t get enough of this Vitamin B packed veggie!

baked braided puff pastry on plate with fresh rosemary

This particular recipe was actually inspired by a Mushroom Empanada from one of of my favorite Spanish Tapas Restaurants in San Diego, Cafe Sevilla. I love the flaky, buttery empanada dough wrapped around the rich, hearty mushrooms and melty, delicious cheese!

Instead of re-creating this dish as an empanada, I decided to make this scrumptious spinach puff pastry recipe. The puff pastry still gives it that flaky, buttery crust that I love, yet I put my own twist on the recipe!

ingredients for mushroom spinach puff pastry on wood cutting board

Ingredients

  • Unsalted butter
  • Baby bella mushrooms – you could use another variety of mushrooms, like white button if you prefer, or you could dice up a large portobello mushroom. I prefer the deep, earthy flavor of the baby bella mushrooms, also known as crimini mushrooms.
  • Garlic – I always recommend fresh-minced cloves for the best flavor.
  • Baby spinach
  • Salt + black pepper – to season the filling.
  • Cheddar cheese – I’ve made this recipe with traditional white cheddar cheese, and garlic herb cheddar. Both are delicious and work great in this recipe. You could even sub in shredded Monterey jack or gouda cheese.
  • Puff pastry sheet – I love how easy it is to find pre-made puff pastry dough sheets at the grocery store in the freezer section. It makes this recipe so easy to make in no time at all! Just don’t forget to thaw the puff pastry! Remove one sheet of dough from the freezer, and the packaging, to allow it to defrost for at least 30 minutes before starting this recipe.
  • Egg – you’ll need one large egg for this recipe to make the egg wash. This helps the top of the puff pastry turn golden brown.

Instructions

Preheat the oven to 425°F.

Heat a large skillet over medium heat, then add butter.

Once the butter has melted, add sliced mushrooms and cook for 5-7 minutes. Add minced garlic and cook for 1-2 minutes, then add spinach leaves and sprinkle salt and pepper over the top.

sliced mushrooms and fresh spinach leaves in a skillet on the stove

Cook for an additional 3-4 minutes, then turn the heat off and set the skillet aside.

Roll the puff pastry sheet out on to a large piece of parchment paper.

If you would like to get fancy with the braided top (which is actually super simple!) follow the next step.

If you would like to keep it simple, you can simple wrap the puff pastry around the ingredients without the braid.

To make the braided top, slice a triangle from the bottom of the dough, then slice ½ inch diagonal lines up each side of the pastry, like so ↓

sliced puff pastry dough on parchment paper

Place the sauteed mushrooms and spinach in the middle.

sliced mushrooms and spinach on top of puff pastry dough

Top with shredded cheddar cheese.

shredded cheddar cheese on top of spinach and mushrooms on sheet of puff pastry dough

If you’re keeping it simple, fold the sides of the puff pastry over.

If you’re using the braid method, 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.

braided puff pastry dough on parchment lined baking sheet

Brush the egg wash over the puff pastry.

egg wash brushed over braided puff pastry dough

Place into the oven to bake for 25-30 minutes.

baked braided filled puff pastry on plate with fresh rosemary

Slice into strips and serve.

slices of mushroom spinach puff pastry on plate

You can slice this mushroom spinach puff pastry recipe into small strips, as seen above, and serve it as an appetizer. Or you can slice it into larger pieces and serve it as an entree.

No matter how you slice it, you’re going to love this recipe!

The mushrooms give a nice meatiness to the dish, making it the perfect vegetarian entree for Meatless Monday!

The beautiful braided top also makes this an elegant appetizer, perfect for holiday meals.

baked puff pastry filled with mushrooms and spinach

More puff pastry recipes

For more vegetarian puff pastry recipes, check out these delicious dishes!

Mushroom Spinach Puff Pastry Recipe
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Cheesy Mushroom Spinach Puff Pastry

This vegetarian spinach puff pastry recipe is filled with sautéed mushrooms, spinach, and cheddar cheese. Perfect as an appetizer or Meatless Monday dinner!

Ingredients

Instructions

  • Preheat the oven to 425°F.
  • 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.
  • Saute for an additional 3-4 minutes, then turn the heat off and set the skillet aside.
  • Roll the puff pastry sheet out on to a large piece of parchment paper.
  • If you would like to get fancy with the braided top, follow the next step.If you would like to keep it simple, you can simply wrap the puff pastry around the ingredients without the braid.
  • To make the braided top, slice a triangle from the bottom of the dough, then slice ½ inch diagonal lines up each side of the pastry.
  • Place the sauteed mushrooms and spinach in the middle.
  • Top with the cheese.
  • If you’re keeping it simple, fold the sides of the puff pastry over.
  • If you’re using the braid method, 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.
  • Combine the egg and water to make an egg wash and brush it over the puff pastry.
  • Place into the oven and bake for 25-30 minutes.

Video

Nutrition Facts

Serving 4gCalories 548kcal (27%)Carbohydrates 33g (11%)Protein 16g (32%)Fat 39g (60%)Saturated Fat 15g (75%)Cholesterol 85mg (28%)Sodium 714mg (30%)Potassium 640mg (18%)Fiber 2g (8%)Sugar 2g (2%)Vitamin A 3335mg (67%)Vitamin C 9.4mg (11%)Calcium 266mg (27%)Iron 3.2mg (18%)
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