Flaky Vegetarian Silverbeet and Mushroom Pastries – as Good as From the Bakery
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Silverbeet and mushroom pastries are a tasty twist on the classic spinach and feta favourite. Perfect if you grow silverbeet – or use spinach if that’s what you have.
Spinach and feta pastries are a bakery favourite, but why not shake things up with silverbeet?
Perfect for home gardeners or anyone scoring a bargain at the farmer’s market, this recipe swaps spinach for silverbeet—and adds a delicious twist with earthy mushrooms. No silverbeet? No problem. Spinach works just as well!
To elevate the flavour, I love tossing in mushrooms for their savoury goodness and sprinkling pine nuts or sunflower seeds for a touch of crunch—totally optional, but highly recommended.
I use cottage cheese in these pastries to give them a bit more protein, but you can leave that out if you like or substitute it with something else (see below for ideas).
This recipe makes 10 generously stuffed pastries, ideal for brunch, school lunch boxes, or a light afternoon treat.
What Makes these Pastries a Budget Winner?
These versatile morsels make the most of simple, in-season ingredients (spinach) and pantry staples (eggs, pastry).
Freezer-friendly and a great way to use up garden-fresh produce (if you have it), they are a hit with vegetarian and meat-lovers alike.
Spinach and Mushroom Pastry Ingredients
Ingredients
silverbeet or spinach
mushrooms
onion
cottage cheese (see variations)
eggs
pinch of nutmeg
parmesan
puff pastry
salt & pepper
sesame seeds (optional)
pine nuts/sunflower seeds (optional)
Substitutions
The whole point of frugal cooking is that it’s versatile to use what you have one hand. With that in mind, here are some substitutions.
Silverbeet – substitute with spinach or baby spinach or even kale.
Mushrooms – can be left out.
Cottage cheese – substitute with ricotta or another two eggs or one egg and a tablespoon or two of sour cream.
Onion – leave out if you don’t like or sub with spring onion or even onion powder. Or you could use garlic instead!
Parmesan – substitute with feta or goats cheese.
Pine nuts – sub with sunflower seeds or faked almonds or leave out entirely.
Nutmeg – sub with allspice.
Puff pastry – sub with layers of filo pastry, brushing with oil between layers.
Add a squeeze of lemon juice when wilting the silverbeet to elevate the flavour. Substitute the nutmeg with Baharat spice mix for a delicious alternative.
How to Make Silverbeet and Mushroom Pastries
These pastries are super easy to make using store-bought pastry.
Step 1.
Briefly wilt the silverbeet in a pan. You can add a squeeze of lemon juice at this point to really elevate the flavour.
Once wilted, let cool and squeeze out any moisture before roughly chopping.
Step 2.
Lightly cook the chopped onion in a little oil until translucent, adding the mushrooms half-way though to cook as well.
Step 3.
Defrost the pastry sheets. In a bowl, combine all of the filling mixture.
Step 4.
Cut the pastry into quarters and spoon a tablespoon or two of the mixture onto each quarter.
Fold the quarters into triangles and place on a prepared oven tray.
Step 5.
Brush each pastry with beaten egg or milk. Sprinkle with sesame seeds if using.
Step 6.
Bake in a preheated oven for around 30 minutes or until golden.
To turn these into a complete meal, serve two with a hearty green salad on the side.
Storing, Freezing, Reheating
These silverbeet and mushroom pastries are perfect for make-ahead meals or snacks.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, place them in a single layer on a baking tray to freeze before transferring to a resealable bag or container.
To reheat, pop refrigerated pastries into a preheated oven at 180°C (350°F) for 10–15 minutes or until warmed through and crispy. For frozen pastries, reheat directly from the freezer at the same temperature, adding a few extra minutes to ensure they’re piping hot and flaky.
Vol-a-vent Alternative if You Don’t Have Pastry
No pastry? No worries!
Why not try a the very retro vol-a-vent instead. A great way to use up stale bread.
To make, simply cut the crusts of sliced bread, squish them into the holes of a muffin tin, fill with the silverbeet mixture, and bake until set and golden.
Looking for more Silverbeet and Spinach Recipes?
Silverbeet and Mushroom Pastries
This twist on an old favourite uses silverbeet and mushrooms. There's also extra protein from cottage cheese and optional added crunch from sunflower seeds.
Ingredients
- 1 bunch of silverbeet
- Squeeze of lemon juice (optional)
- 250g of mushrooms, roughly chopped
- 1 small onion, finely diced
- 1/2 cup cottage cheese
- 1/4 cup pine nuts or sunflower seeds (optional)
- 1 egg
- pinch nutmeg
- 1/4 cup freshly grated parmesan
- 3 sheets of puff pastry, defrosted
- milk or beaten egg and sesame seeds to glaze
Instructions
- Wash silverbeet and drain. Cook, covered, in a large frying pan for a couple of minutes until wilted. The water clinging to the leaves will be enough liquid to wilt the silverbeet, you can also add a squeeze of lemon juice for extra flavour (optional). Cool, squeeze out excess liquid, chop roughly and place in a bowl.
- Add a little oil or butter to the same pan and sauté onion over medium heat until soft. Add the mushrooms and cook until tender. Add onion and mushrooms to the silverbeet.
- Add the remaining ingredients and mix until combined.
- Cut each sheet of puff pastry into 4 squares. Place a tablespoon of mixture in the middle of each square. Brush a little milk or beaten egg around the edges and press to form a triangle. Place on a greased baking tray.
- Brush tops of triangles and sprinkle with sesame seeds. Bake at 180°C for 30 minutes or until golden.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 361Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 86mgSodium: 820mgCarbohydrates: 25gFiber: 3gSugar: 11gProtein: 14g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.