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Spinach and Mushroom Layer Cake


  • 3 sheets puff pastry

  • 100g button mushrooms, sliced

  • 250g baby spinach

  • 4 spring onions, finely sliced

  • 1oog bocconcini, sliced

  • 125g cream cheese

  • 1 egg (egg-wash)

  • Salt & pepper

  • Extra light olive oil


  • 1.

    Cut pastry sheets into large circles. Place one pastry circle per oven tray. Brush the individual sheets with the egg-wash, season with salt and bake at 200C for 8-12 minutes.

  • 2.

    Place a frying pan on to heat with a splash of oil. Fry the mushrooms and the spring onions. Add a little salt and pepper to the pan.

  • 3.

    Once the mushrooms have browned, add the spinach to the pan, place a lid on and cook until the spinach has wilted down.

  • 4.

    Break the cream cheese into the spinach and mushroom pan and stir through, then turn off the heat.

  • 5.

    Place one cooked pastry sheet down and place a layer of the spinach and mushroom mix on. Place a layer of bocconcini on top. Place the second pastry sheet on top and repeat the process. Place the third sheet on as the lid. Serve.


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