Creamy Mushroom and Spinach Puff Pastry Bites

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Creamy Mushroom and Spinach Puff Pastry Bites

  • Prep time: 20 minutes

  • Cook time: 20 minutes

  • Total time: 40 minutes

  • Yield: 9 to 12 large pastry bites (or up to 24 mini party-sized bites)

Ingredients

The Pastry

  • 1 package (2 sheets) puff pastry, thawed according to package instructions

  • 1 large egg + 1 tablespoon water (whisked together for the egg wash)

  • 2 tablespoons grated Parmesan cheese (for topping)

  • Fresh chopped parsley (for garnish)

The Filling

  • 2 tablespoons unsalted butter (or olive oil)

  • 8 oz (225g) cremini or button mushrooms, sliced

  • 2 cups fresh baby spinach, roughly chopped

  • 2 cloves garlic, minced

  • 4 oz (115g) cream cheese, softened at room temperature

  • 1/2 cup mozzarella cheese or Gruyère, shredded

  • Salt and freshly cracked black pepper, to taste

Instructions

1. Sauté the Filling

  1. Heat the butter or olive oil in a large skillet over medium-high heat.

  2. Add the sliced mushrooms and cook for 5 to 6 minutes until they release their moisture and turn golden brown.

  3. Stir in the minced garlic and chopped spinach. Sauté for another 1 to 2 minutes just until the spinach wilts.

  4. Turn the heat down to low. Stir in the cream cheese and shredded mozzarella until fully melted and combined with the vegetables. Season with a pinch of salt and black pepper. Remove from heat and let the mixture cool slightly.

2. Prepare the Pastry

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  2. On a lightly floured surface, gently unroll the thawed puff pastry sheets.

  3. Cut each sheet into equal squares. For large, hearty bites like the picture, cut each sheet into 4 or 6 squares. For bite-sized party appetizers, cut each sheet into 9 or 12 smaller squares.

3. Assemble

  1. Place half of the pastry squares onto your prepared baking sheet.

  2. Spoon a generous dollop of the creamy mushroom and spinach mixture onto the center of each square, leaving a small border around the edges.

  3. Top each loaded square with a second pastry square, creating a sandwich. Gently press the edges to seal them. (Optional: You can use the tines of a fork to crimp the edges tightly shut if you want to ensure no filling leaks out).

4. Bake to Golden Perfection

  1. Brush the tops of the pastries lightly with the whisked egg wash. This gives them that beautiful, glossy sheen.

  2. Sprinkle the grated Parmesan cheese evenly over the tops.

  3. Bake for 18 to 22 minutes, or until the puff pastry has puffed up beautifully and turned a deep golden brown.

Serving Suggestion

Remove from the oven and let them cool for about 5 minutes. Garnish with a sprinkle of fresh chopped parsley and a bit of extra black pepper before serving warm.

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