Over the weekend,
I decided
that I should be a chef.
I decided
that I should be a chef.
With a crisp white apron tied around my waist
and a dance in my step
I would chop, dice, saute and whisk away
until I mastered the art of being a top chef.
It is an achievable thing to do in one weekend, right?
😉
For my first dish-
I wanted to make something seriously simple
and easy to make.
Something with
fresh spinach, mushrooms, garlic and herbs inside a pastry crust.
Something with
fresh spinach, mushrooms, garlic and herbs inside a pastry crust.
Yes. Please.
And since I am all about the table and presentation
it had to be pretty as well.
And honestly, it doesn’t get much better than a braided dough for beautiful
presentation on a table.
Grab your apron fellow chef’s
– here’s what you need:
(recipe adapted from similar at food.com)
1 layer of puff pastry
12 oz. mushrooms, sliced
3 handfuls of fresh spinach
5 cloves of garlic- chopped
1 tsp. minced herb (rosemary or thyme)
1/2 cup shredded cheese (choose your flavor to taste) We went wild with pepper jack.
Salt, freshly ground pepper to taste
1 large egg, beaten
Preheat oven to 375 degrees
and lay the pastry dough on a cookie sheet or foil that has been sprayed with nonstick.
Saute the mushrooms and garlic with olive oil until brown.
Add your spinach leaves and continue to cook- stirring occasionally so they don’t stick.
Season to taste with salt and pepper
(if you like a lot of flavor- add a lot and vice versa).
Prepare your dough by cutting small triangles out of the bottom of it
and slicing each side to create pieces that you can use for braids.
and slicing each side to create pieces that you can use for braids.
Fill the center of the dough with the mushrooms,
garlic and spinach mixture.
Sprinkle your fresh chopped herbs and cheese on top if you choose to use it
and then fold the pieces of pastry over
one side and then the other
and create a ‘braid’.
Just alternate one side to the next.
Then simply tuck the ends in.
Whisk your egg and then brush on top of your beautiful braided dough
and bake at 375 for about 25-35 minutes
or until golden brown
Slice and serve on a marble board
or cutting board
or any type of board you have on hand.
Think rustic elegance. 😉
And then take a deep breath, smile and take a bow…
and enjoy.
😉
Hope your Tuesday is off to a great start!
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Yum! My mother-in-law made a cream cheese Danish version using crescent rolls for brunch the other day for New Year's. Will have to try yours! Thx! ????
That sounds delicious too!
ok I'm going to try this, looks so easy and delicious
New year brings exciting new things and we have something VERY exciting to share with you!
Congratulations!!
Brava, Courtney, and thank you. Just wish I had a chef's hat emoji for you. Cheers, Ardith
Haha!! That would be so cute!
num num nummy! Lingonberries and turkey and spinach will be our next one…SOOOO good…love this, great tutorial! Sandi
Thank you Sandi!
Looking forward to trying your recipe. It looks delicious! Also, I was curious about your lovely basket tray…can you share the source?
It is from HomeGoods. 🙂
This sounds and looks divine! And easy! Can't wait to give it a whirl when I next have guests for cocktails!
Oh that looks really good Courtney!….bookmarking this!!!
Thank you Shirley- you will love it!
I really enjoyed this post. I am an avid amateur photographer and have looked at a lot of food photography. Your accompanying photographs were very helpful in showing the process. I can't wait to make the recipe! Thanks so much.
Thank you Barbara!
Brava Courtney!! You are ready for the golden spatula — go from beginner to graduate in one meal 🙂 I've made something similar using crescent dough — this looks so much better. It's a definite DO and I'm pinning. Oh!! and the presentation was perfect.
The golden spatula ! Love it Haha! Using crescent dough sounds good – and bite sized might be fun too!
Oh, this sounds and looks just beautiful! Gorgeous, in fact!
Thank you!
Looks so delicious
Anyone would have thought your appetizer took a lot more time and effort to prepare. It really looks impressive and delicious too. Thanks for sharing the recipe and directions!
Well, that looks delicious and beautiful, too!
Your spinach puff pastry looks delicious and very neat! Thank you for sharing the recipe and tutorial.
Happy new year. I'm pinning too.
FABBY
Oh wow Courtney, that looks beautiful and delicious! Thanks for sharing the recipe. Your lacy edged plates are gorgeous too!
Courtney,What a great recipe..being a Vegetarian this appeals to me..I will be making this very soon 🙂 thank you xx
This looks scrumptious. My daughter is vegetarian so I plan to make it with her this weekend. Thanks for the inspiration x
Thanks for the inspiration, Courtney. I used Christmas cheese leftovers and plaited a mix of stilton, camembert, cranberry sauce, red onion and parsley. Totally yummy!
It will be great if you can add on the easy print app suggested by a helpful reader, especially if there are more delicious recipes in the offing!
Most definitely! Am checking into the recipe print app – and your dish sounds delicious!
Looks yummy!!! I'm tryin' it today!!
Add me to the list!! Sounds divine!! GO FOURTH!! franki
The puff pastry appetizer was excellent. Thank you for a quick and delicious vegetarian appetizer.
Is there a link to print the recipe?