Mouthwatering German Vegetarian Snack: Creamy Spinach and Mushroom Stuffed Puff Pastries
Discover this scrumptious vegetarian snack recipe, perfect for a German-inspired party or a sophisticated dinner. With tender spinach and earthy mushrooms stuffed into flaky puff pastry, this mouthwatering dish is sure to impress your guests with its luxurious texture and delightful aroma.
Allergens
Dairy, Egg
Ingredients
- 10 oz fresh spinach
- 4 cups mixed wild mushrooms, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 sheet puff pastry (thawed)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add mushrooms and cook until tender and the liquid has evaporated, about 7 8 minutes. Season with salt and pepper. Remove from heat and set aside.
- In a separate pan, wilt spinach over medium heat. Once cooked, squeeze out excess water and chop.
- In a mixing bowl, combine wilted spinach, mushroom mixture, ricotta cheese, and Parmesan cheese. Season with salt and pepper to taste.
- Cut puff pastry sheet into 12 squares. Place a spoonful of the spinach mushroom mixture in the center of each square.
- Brush the edges of the pastry with beaten egg. Fold the pastry diagonally over the filling, sealing the edges tightly. Crimp the edges to seal completely.
- Place stuffed pastries on prepared baking sheet, brush the top with beaten egg, and sprinkle with additional Parmesan cheese if desired.
- Bake for 20 25 minutes or until golden brown. Cool for a few minutes before serving.
Chef’s Insight
When folding the puff pastry over the filling, be sure to completely seal the edges to prevent the filling from escaping during baking.
Notes
Be sure to use fresh spinach and mushrooms for the best flavor.