Creamy Spinach and Mushroom Pastry Braid


Tomorrow is Thanksgiving and this is my last Thanksgiving recipe that I will be sharing in my series of dishes that are vegan or vegetarian! Thanksgiving is a time filled with friends, family, and delicious food and this Thanksgiving I wanted to share dishes that are meat-free in hopes to inspire some of you all to cook some plant-based dishes, whether it be the appetizer, entree, or dessert!
This is a beautiful recipe that is cheap, quick, and easy to make. It is a vegetarian creamy spinach and mushroom pastry braid that I made on a whim for a Thanksgiving potluck. It was a hit and I just had to make it again to share with my family. The braid is very easy to do and I have included detailed pictures below to show you all how to braid the puff pastry.

This recipe serves about 8 people so you may want to consider doubling the recipe for a larger crowd.

Creamy Spinach and Mushroom Pastry Braid

yield: 8 servings

  • 1 puff pastry sheet
  • 2 T. minced garlic
  • 10 oz. baby bella mushrooms, washed and sliced
  • 3 c. fresh baby spinach
  • 3 T full-fat cream cheese
  • 2 T oil or butter
  • 2 tsp. all purpose flour
  • 1 egg for egg wash
  • 1/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/8 c. white cheese of choice (parmesan, mozzarella, asiago, brie, white cheddar, etc.)
  1. Preheat oven to 425 F.
  2. Set the puff pastry out to thaw for 30 min. if it is frozen. You can microwave the puff pastry for about 15-20 seconds to soften the dough and you do not have to wait the complete 30 min.
  3. Heat butter in a large skillet on medium heat and add the garlic and cook for about 1 minute.
  4. Add in the mushrooms and cook for for about 3 min. Add in the cream cheese and stir for an additional 3 min until the cream cheese is completely melted. Add in the salt, pepper, and spinach and cook for about 1 min.
  5. The spinach and mushrooms will have released some water so add in the all purpose flour to thicken up the cream sauce. Cook for an additional 3 min. while stirring in between and remove the pan from the heat.
  6. Once the puff pastry has thawed, cut the puff pastry into the shape (as shown below) on a non-stick baking pan or pan lined with parchment paper and add the spinach and mushroom filling inside the middle of the pastry.
  7. Sprinkle the cheese on top and braid the puff pastry dough (as shown below).
  8. Brush the outside of the dough with an egg wash and bake in the oven for about 30-33 min. or until pastry is completely baked and fluffy.

Pastry is best served fresh out of the oven, when the cheese is gooey, melty, and the contents just ooze out when the pastry is cut open. The pastry can be placed in the fridge for up to 4 days and reheated in the oven or an air fryer, but chances are you will not have any leftovers because it is THAT good!
On another note, if you would like to make this vegan, you may use vegan puff pastry, vegan butter, and vegan cream cheese, and vegan cheese as I am certain it will be just as delicious! I have not tried it so if you do try it please let me know!
NutritionLabel (10)

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