Spinach and nut puff pastry

Ingredients

• 2 sachetsGourmet dried mushrooms
• 15 ml (1 tbsp)olive oil
• 10 ml (2 tsp)Gourmet chopped garlic in olive oil
• 1/2onion, diced
• 1pear, diced
• 300–400 gfresh spinach
• 1rectangular puff pastry sheet
• 50 gmozzarella
• 200 gricotta
• 30 gblue cheese
• 50 gchopped walnuts (or almonds or hazelnuts)
• 1egg yolk
• 15 ml (1 tbsp)milk

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C and line a baking tray with baking paper.

2. 2

   Soak the mushrooms

   Cover the dried mushrooms with boiling water and leave them to soak for 10 minutes. Drain them, then chop into small pieces.

3. 3

   Soften the aromatics

   Heat the olive oil in a wide frying pan or saucepan over a medium-high heat. Add the chopped garlic and onion, and cook until the onion is translucent.

4. 4

   Fry the mushrooms

   Add the chopped mushrooms and fry for a few more minutes.

5. 5

   Cook the pear

   Stir in the diced pear and cook for a few minutes, until soft.

6. 6

   Wilt the spinach

   Add the spinach. If you like, cover the pan for a few minutes to help it wilt more quickly, then stir until cooked. Set the mixture aside.

7. 7

   Mix the cheeses

   While the spinach mixture cools, combine the cheeses in a bowl, then add them to the mixture.

8. 8

   Add the nuts

   Mix everything well, then stir in the chopped nuts.

9. 9

   Make the glaze

   In a small bowl, mix the egg yolk and milk for the egg wash.

10. 10

    Fill the pastry

    Spread the filling over the sheet of puff pastry, wrap it up and brush the outside with the egg wash.

11. 11

    Bake until golden

    Place the pastry on the prepared tray and bake for 25–30 minutes, until the surface is golden. Serve hot.

What is spinach and nut puff pastry?

This is a filled puff pastry parcel with spinach, mushrooms, pear, cheeses and nuts. Its combination of greens, cheese and pastry is reminiscent of savoury pies and pastries found across European home cooking, though this particular filling has its own sweet-and-savoury balance.

The recipe works by cooking down the vegetables and fruit before adding the cheeses, so the filling is easier to wrap and less watery. Blue cheese brings a sharp note, while pear and nuts soften and round out the flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 15g protein, 36g carbs, 27g fat.

Most of the carbohydrates come from the puff pastry, with some from the pear; the pastry, olive oil, cheese and nuts contribute much of the fat. Ricotta, mozzarella and the other cheeses provide most of the protein. Serve a portion with salad or extra vegetables to balance the plate.

Build the filling in stages

Dried mushrooms: soaking them in boiling water for 10 minutes rehydrates them before they are chopped and fried. Drain them well so extra soaking liquid does not loosen the filling.

Aromatics and pear: cook the onion and garlic until translucent, then fry the mushrooms and soften the diced pear. This gives the filling a savoury base with small, tender pieces of fruit.

Manage the spinach moisture

Spinach: add it in batches if the pan is crowded, and cover briefly if you want it to wilt faster. Stir until it is cooked, then let the mixture cool as directed.

Before adding the cheeses, check that the filling is not sitting in excess liquid. A drier filling is easier to enclose and helps the pastry bake crisp rather than soggy.

Balance the cheeses and nuts

Cheese: ricotta gives the filling a soft, mild base, while mozzarella adds a stretchy, creamy element and blue cheese contributes a punchier flavour. Mix them into the cooled vegetable mixture so they are distributed evenly.

Nuts: walnuts add a buttery crunch, while almonds or hazelnuts are alternatives given in the recipe. Chop them small enough to mix through the filling without making the pastry difficult to wrap.

Wrap and glaze carefully

Pastry: spread the filling over the sheet, then wrap it around the mixture without pressing hard enough to tear it. Keep the pastry chilled until you are ready to fill it if it has become soft.

Egg wash: brush the outside with the yolk-and-milk mixture for an evenly coloured surface. Take care not to leave thick pools of glaze on the pastry.

Watch for colour and doneness

Bake at 200°C for 25–30 minutes, as specified, and look for a golden surface as the doneness cue. The exact time can vary with the pastry sheet and the oven, so start checking at 25 minutes.

Let the parcel settle briefly after baking so the filling is easier to serve. The recipe suggests serving it hot.

Serve it as a meal

This rich pastry pairs well with a crisp green salad or simply dressed vegetables, which provide a fresh contrast to the cheese and pastry. Cut it into six portions for the stated serving size.

For a fuller spread, serve it alongside soup or additional vegetables. Keep accompaniments lightly dressed so they do not compete with the filling.

Recipe notes & tips

• Drain the rehydrated mushrooms thoroughly before chopping them.
• Let the spinach mixture cool before mixing in the cheeses.
• Cook the spinach until wilted, then check for excess liquid before filling the pastry.
• Keep the pastry sheet cool enough to wrap without tearing.
• Begin checking the bake at 25 minutes and take it out when golden.

Variations

• Swap the nuts: use chopped almonds or hazelnuts instead of walnuts, as suggested in the recipe.
• Adjust the spinach: use 300 g for a more cheese-forward filling or up to 400 g for more greens.
• Change the blue cheese: reduce it for a milder filling while keeping the other cheeses.
• Make individual parcels: divide the filling between pastry portions and watch the baking time for smaller pieces.
• Serve with salad: add a crisp green salad alongside for a fresh contrast.

Common mistakes to avoid

• Watery mushrooms: drain them well after soaking so they do not add excess liquid to the filling.
• Wet spinach: cook it until wilted and check the pan for liquid before combining it with the cheese.
• Warm filling: allow the cooked mixture to cool before adding the cheeses, as the method directs.
• Torn pastry: avoid overfilling or pressing too firmly when wrapping the sheet around the mixture.
• Pale pastry: brush the exterior with the egg-yolk-and-milk wash and bake until golden.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until hot throughout; this helps the pastry regain some crispness. Chilling may soften the pastry, so avoid reheating it covered.

Frequently asked questions