Spinach and mushroom puff pastry

Hojaldre de espinacas y setas

This puff pastry is an easy and perfect recipe for a dinner: an exquisite puff pastry roll
crispy stuffed with sautéed spinach mixed with raisins, pine nuts and cranberries with mushrooms,
in this case sautéed chanterelles.

An attractive and very festive vegetarian proposal.

For 6 people.

Time: 55 minutes


1 sheet of rectangular puff pastry
150 grams of chanterelles or mushrooms
600 grams of baby spinach
30 grams of pine nuts
40 grams of dried cranberries
40 grams of raisins
2 cloves of garlic
1 egg to paint the puff pastry
Olive oil


Put a little oil in the 28 cm frying pan and sauté them for a few minutes with a little salt.
chanterelles. Remove from the pan and set aside.

Add a little more oil and add the spinach in batches little by little so that it
They are all cooking. Season and cook until tender.

Put the pine nuts, raisins and cranberries in a bowl with warm water. Let them soak
about 5 minutes and drain.

Add the mushrooms to the pan with the spinach, pine nuts, raisins and cranberries,
season and mix well.

Spread the puff pastry on the table on the sheet of parchment paper and cut a strip of about 2
cm wide.

Cut out flowers or leaves to decorate the roll.

Spread the spinach and mushroom filling over the puff pastry sheet, form a roll and seal the
edges with a little beaten egg. Preheat the oven to 180ºC.

Decorate the top of the roll with the flowers or leaves and seal the decorations with a little
of beaten egg, the rest we will use to paint the rest of the dough.

Bake the roll in the oven for about 35 minutes, until the surface is crispy and golden.
Remove and transfer to a platter to serve immediately.

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