Yesterday our friend Àngels Pallàs was at We Love Cooking making a special of savory pies. One of the ones that I liked the most was this crunchy mushroom, spinach and shallot. It can be made with the size we want, a large cake or small individual cakes like Àngels prepared for us yesterday. I hope you enjoy the recipe as much as I do!


  • Puff pastry
  • 250 gr. assorted mushrooms oil, salt and pepper
  • 1 garlic
  • 8-9 shallots (scallions)
  • 3 bunches of fresh spinach
  • 100 gr. crumbled goat cheese
  • 2 whole eggs
  • 50cc of milk with a teaspoon of starch
  • 50cc milk cream Chopped fresh herbs


  1. Sauté the cleaned and chopped mushrooms in a cocotte with a little olive oil flavored with garlic and salt and pepper.
  2. Add the sliced ​​shallots and leave them cooking for about five minutes. Remove the mushrooms and shallots and in the same cocotte cook the spinach leaves until they lose the color and hardness of the raw leaves.
  3. Cover the mold or molds with puff pastry.
  4. With the help of the mixer we mix the goat cheese, the eggs, the milk cream, the milk and the teaspoon of starch. Season with salt and pepper and add the chopped herbs.
  5. We put the mushrooms and spinach in the puff pastry and pour the mixture we have made on top.
  6. We cook it in the oven for about 20 minutes and serve it hot or at room temperature.


Marieta said:

Son una delicia a pesar de no haberle puesto hierbas frescas y las he hecho en moldes de magdalenas de silicona. Geniales

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