Description
A golden, flaky Mushroom and Spinach “Strudel” filled with sautéed mushrooms, baby spinach, and melted cheddar cheese. Wrapped in buttery puff pastry, this savory dish is perfect for brunch, appetizers, or a light meal.
Ingredients
Scale
Filling
- 2 tablespoons butter
- 12 oz crimini mushrooms, sliced
- 4 cloves garlic, minced
- 4 cups baby spinach
- Salt and black pepper, to taste
- 1 teaspoon fresh rosemary or thyme (optional)
- 1 cup cheddar cheese, shredded
Pastry & Egg Wash
- 1 puff pastry sheet, thawed
- 1 egg, whisked with 1 tablespoon water
Instructions
1. Prepare the Filling
- Melt butter in a large skillet over medium heat.
- Add mushrooms and cook for 5-7 minutes until browned.
- Stir in minced garlic and cook for another minute.
- Add spinach and cook until wilted, about 2 minutes.
- Season with salt, black pepper, and fresh herbs if using.
- Remove from heat and let the mixture cool slightly.
2. Assemble the Strudel
- Preheat oven to 375°F (190°C).
- Roll out the puff pastry on a lightly floured surface.
- Spread the mushroom-spinach mixture evenly over the pastry, leaving a 1-inch border.
- Sprinkle shredded cheddar cheese on top.
- Roll the pastry into a log, sealing the edges by pressing them together.
3. Apply Egg Wash & Bake
- Place the strudel on a parchment-lined baking sheet.
- Brush the top with egg wash for a golden finish.
- Make small slits on top with a sharp knife to allow steam to escape.
- Bake for 25-30 minutes, or until golden brown and crispy.
4. Serve & Enjoy
- Let the strudel cool for 5 minutes before slicing.
- Serve warm as an appetizer, snack, or main course.
Notes
- For Extra Flavor: Add caramelized onions or a pinch of red pepper flakes.
- Make It Vegan: Use dairy-free cheese, plant-based butter, and an almond milk wash.
- Storage Tip: Store leftovers in an airtight container for up to 3 days and reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: European