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Sliced Mushroom and Spinach Braided Puff Pastry Strudel on a dark slate board showing a filling of mushrooms, spinach, and melted cheese.

Mushroom and Spinach Braided Puff Pastry Strudel

A stunning, crowd-pleasing Mediterranean centerpiece utilizing simple store-bought puff pastry, earthy mushrooms, healthy spinach, and a tangy feta-mozzarella blend. Perfect for holidays or weekend brunches.
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Prep Time 20 minutes
Cook Time 28 minutes
Servings: 6
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed but cold
  • 2 tbsp extra virgin olive oil EVOO
  • 10-12 oz cremini or baby bella mushrooms sliced
  • 4 cups fresh baby spinach
  • 3 cloves garlic minced
  • 1 tsp fresh thyme leaves
  • ½ tsp dried Greek oregano
  • ½ tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • ½ cup Greek feta cheese crumbled
  • ½ cup low-moisture mozzarella or Kasseri cheese shredded
  • 1 large egg + 1 tsp water beaten for egg wash
  • 1 pinch flaky sea salt for topping

Method
 

PREPARE FILLING:
  1. Heat extra virgin olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook 5–7 minutes until golden brown and moisture has evaporated.
ADD AROMATICS:
  1. Stir in garlic, thyme, and oregano; cook 1 minute. Add baby spinach and toss until wilted, about 2 minutes. Season with salt and pepper. Transfer filling to a strainer to cool completely.
PREP PASTRY:
  1. Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper. Unroll puff pastry onto the parchment. Lightly score into 3 vertical sections. Cut ½-inch diagonal strips down the outer left and right thirds.
ASSEMBLE:
  1. Spread cooled filling down the center third. Top evenly with crumbled feta and shredded mozzarella. Fold top and bottom edges inward over the filling.
BRAID:
  1. Alternate folding left and right strips over the center filling down the length of the pastry. Tuck the final end strips underneath.
GLAZE & BAKE:
  1. Brush pastry with beaten egg wash and sprinkle with flaky sea salt. Bake for 25–30 minutes until puffed and deeply golden. Rest 5 minutes before slicing.

Notes

  • Ensure the filling is 100% cool before adding it to the pastry to prevent a soggy bottom.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in a 375°F oven for 10 minutes. Do not microwave.