Sunday Spinach Mushroom Bake
Highlighted under: Baking & Desserts
I absolutely love making this Sunday Spinach Mushroom Bake as a comforting brunch option for my family. The combination of sautéed mushrooms and fresh spinach creates a savory filling that pairs beautifully with the flaky pastry. Each bite is loaded with flavor and it's a delightful way to use up any leftover greens. This dish not only warms the heart but also brings everyone together around the table, making Sunday mornings feel extra special.
One Sunday, I found myself inspired to create a dish that was both simple and satisfying after a busy week. I decided to combine sautéed mushrooms and fresh spinach with a hint of garlic, wrapped in a flaky pastry. The textures meld together so beautifully, making each mouthful a joy. I particularly love how the spinach and mushrooms retain their brightness even after baking.
Another tip I learned is to let the filling cool slightly before loading it into the pastry. This prevents the dough from becoming soggy and ensures it stays crisp after baking. Every time I serve this dish, I receive compliments and requests for the recipe!
Why You Will Love This Recipe
- Deliciously warm with a crispy texture
- Packed with nutritious spinach and flavorful mushrooms
- Quick to prepare, perfect for busy weekends
Perfecting Your Fillings
The combination of mushrooms and spinach not only brings vibrant flavors but also excellent nutrition to the dish. Using fresh, high-quality ingredients makes a noticeable difference in the final taste. Be sure to choose mushrooms that are firm and plump, as they will impart a savory richness when sautéed. I recommend baby bellas or cremini for their robust flavor, but you can also swap in button mushrooms if that’s what you have on hand.
After cooking the filling, let it cool slightly before using it. This prevents the puff pastry from becoming overly soggy during baking. The heat from the filling can make the pastry chewy instead of flaky. If you prefer a creamier filling, consider adding a dollop of cream cheese or a mix of ricotta and feta to enhance the texture while still keeping it rich and delicious.
Baking Tips for Success
When working with puff pastry, it's essential to keep it cold for the best results. If the pastry becomes warm and starts to lose its structure, put it back in the refrigerator for a few minutes to firm up again. This ensures that it will puff beautifully when baked, resulting in that delightfully flaky texture. For a richer flavor, consider sprinkling a bit of grated Parmesan on top of the egg wash before baking, which will add a savory crust.
Check the pastries around the 20-minute mark to gauge how they’re browning. Every oven can vary slightly, so if they are not golden yet, keep a close eye to avoid overbaking. You want the edges to be golden brown, while the tops should have a nice sheen from the egg wash, adding visual appeal to your brunch table.
Ingredients
Gather the following ingredients to create this flavorful bake:
For the Bake
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 clove garlic, minced
- 1 sheet of puff pastry, thawed
- 1 cup shredded cheese (optional)
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Make sure to have all the ingredients ready before you start.
Instructions
Follow these steps to create your Sunday Spinach Mushroom Bake:
Prepare the Filling
In a skillet, sauté the sliced mushrooms and minced garlic over medium heat until the mushrooms are soft. Add the chopped spinach and cook until wilted. Season with salt and pepper, then remove from heat and let cool slightly.
Assemble the Bake
Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and cut it into squares. Place a spoonful of the spinach and mushroom mixture in the center of each square, adding cheese if desired.
Bake Until Golden
Fold the pastry over the filling to create a triangle-shaped pocket. Seal the edges with a fork and brush the tops with beaten egg. Place on a baking sheet and bake for 25-30 minutes or until golden brown.
Let your bake cool for a few minutes before serving.
Pro Tips
- To add extra flavor, consider including herbs like thyme or oregano in the filling. It's also a great way to use up any leftover vegetables you have in the fridge!
Storage and Reheating
If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to three days. To maintain the flaky crust, I recommend reheating them in the oven at 350°F (175°C) for about 10-15 minutes until heated through, instead of using the microwave, which can make them soggy. Additionally, they freeze well. After baking, let them cool completely, then wrap tightly in plastic wrap and aluminum foil before freezing for up to two months.
To reheat from frozen, simply transfer the pastries to the refrigerator overnight to thaw and follow the reheating instructions above, or bake directly from frozen at 375°F (190°C) for about 20-25 minutes, keeping an eye on them to achieve that perfect golden finish.
Serving Suggestions
This Sunday Spinach Mushroom Bake pairs wonderfully with a fresh side salad or some sliced avocado for a balanced brunch. You can also serve it alongside a dollop of Greek yogurt or sour cream, which adds a creamy tang that complements the savory filling beautifully. For those who enjoy spice, a sprinkle of red pepper flakes can elevate the dish for a more robust flavor.
Consider varying the fillings based on seasonal ingredients or personal preferences. You might add sun-dried tomatoes in spring for a burst of acidity or some crumbled bacon for extra flavor. The bake is versatile, allowing you to experiment with different combinations to suit your taste or dietary needs, such as swapping in gluten-free pastry alternatives if necessary.
Questions About Recipes
→ Can I use frozen spinach?
Yes, frozen spinach works well! Just make sure to thaw and drain it thoroughly before using.
→ What kind of cheese can I use?
You can use any cheese you like, such as feta, cheddar, or mozzarella, depending on your flavor preference.
→ Can I make this ahead of time?
Absolutely! You can prepare the filling and assemble the pastry in advance, then bake them just before serving.
→ How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.
Sunday Spinach Mushroom Bake
I absolutely love making this Sunday Spinach Mushroom Bake as a comforting brunch option for my family. The combination of sautéed mushrooms and fresh spinach creates a savory filling that pairs beautifully with the flaky pastry. Each bite is loaded with flavor and it's a delightful way to use up any leftover greens. This dish not only warms the heart but also brings everyone together around the table, making Sunday mornings feel extra special.
Created by: Heidi Lawson
Recipe Type: Baking & Desserts
Skill Level: Easy
Final Quantity: 8 servings
What You'll Need
For the Bake
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 clove garlic, minced
- 1 sheet of puff pastry, thawed
- 1 cup shredded cheese (optional)
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
How-To Steps
In a skillet, sauté the sliced mushrooms and minced garlic over medium heat until the mushrooms are soft. Add the chopped spinach and cook until wilted. Season with salt and pepper, then remove from heat and let cool slightly.
Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and cut it into squares. Place a spoonful of the spinach and mushroom mixture in the center of each square, adding cheese if desired.
Fold the pastry over the filling to create a triangle-shaped pocket. Seal the edges with a fork and brush the tops with beaten egg. Place on a baking sheet and bake for 25-30 minutes or until golden brown.
Extra Tips
- To add extra flavor, consider including herbs like thyme or oregano in the filling. It's also a great way to use up any leftover vegetables you have in the fridge!
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 200mg
- Total Carbohydrates: 25g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 6g