This is a great New Year's appetizer. I love the crisp flaky exterior of the puff pastry with the warm creamy vegetable filling!
Spinach and Shitake Mushroom Triangles1 sheet puff pastry
1 tbsp olive oil
1/2 pound of shitake mushrooms (about 10)
1 bag baby spinach
1 cup of Gruyere cheese
1 egg - beaten
Heat the oven to 400 degrees.
Thaw a sheet of puff pastry. Lightly flour your surface. Unfold the pastry and cut along the crease to create three 3-inch wide strips. Cut each strip into three equal pieces so you have nine squares. With a rolling pin, roll each square to thin it out retaining the square shape.
Remove and discard the shitake mushroom stems. Slice the mushroom caps into thin strips.
In a skillet, place the oil and saute for about 4 minutes. Add the spinach.
Cook until the spinach is completely wilted - about 3 minutes, stirring occasionally.
On each square place about a tablespoon of cheese.
Divide the mushroom/spinach mixture between the nine puff pastries. Top with any remaining cheese. Fold the puff pastry over and crimp with a fork to seal in the filling.
Lightly brush each pastry with the egg mixture.
Place in the oven and cook for about 10 minutes until lightly golden. Remove and serve.
Looks delicious!
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