Savory Spinach Mushroom Puffs (Printable Version)
Crispy puff pastry parcels stuffed with spinach, mushrooms and ricotta for savory, vegetarian bites.
# What You'll Need:
→ Vegetables
01 - 2 cups fresh spinach, chopped
02 - 1 cup button mushrooms, finely diced
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy & Eggs
05 - 1/2 cup ricotta cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1 large egg, beaten
→ Pastry
08 - 1 sheet puff pastry (approximately 9 ounces), thawed
→ Seasonings
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon dried thyme
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until translucent, about 2 minutes.
03 - Add diced mushrooms and cook until softened and liquid has evaporated, approximately 5 minutes.
04 - Stir in chopped spinach and cook until wilted, about 2 minutes. Remove skillet from heat and let mixture cool slightly.
05 - Mix cooled vegetables with ricotta cheese, grated Parmesan, thyme, salt, and black pepper in a bowl until evenly combined.
06 - Unroll puff pastry on a lightly floured surface and cut into 8 equal squares.
07 - Place a generous spoonful of filling in the center of each pastry square. Fold each into a triangle or rectangle, pinching edges to seal securely.
08 - Arrange filled puffs on prepared baking sheet. Brush tops with beaten egg.
09 - Bake for 20 to 25 minutes until pastry is golden and puffed.
10 - Allow to cool slightly before serving warm.
# Expert Hints:
01 -
- The golden flaky pastry makes them irresistible, but the creamy, herbed filling is what truly wins everyone over.
- They're surprisingly easy, feel fancy, and everyone will ask for the recipe — trust me.
02 -
- If the filling is too hot when placed on the pastry, it can make the pastry soggy — I learned this when my first batch had pastry bottoms that didn’t crisp.
- Sealing the edges tightly with your fingers or a fork makes all the difference — otherwise, the cheese will ooze out in the oven.
03 -
- Let the cooked vegetable filling cool to room temperature before mixing in the cheeses or filling the pastry, so you don’t end up with a soggy mess.
- Be generous with the egg wash; it’s what gives that irresistible crust a deep golden shine.