Description
Delicate shredded pastry threads baked into a perfect golden nest, filled with a savory mixture of seasoned vegetables and herbs.
Ingredients
Scale
For the Crust:
- 1 package (about 1 lb) frozen shredded pastry dough, thawed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced mushrooms
- 1 cup chopped spinach
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat the oven to 375°F (190°C). Lightly grease a muffin tin.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft, about 3 minutes.
- Add mushrooms and cook until tender, then stir in spinach until wilted. Season with thyme, salt, and pepper. Remove from heat and mix in Parmesan cheese.
- Divide the shredded pastry dough into 6 portions. Press each portion into the muffin cups to form nest shapes.
- Spoon the vegetable filling into each pastry nest. Brush the edges with beaten egg.
- Bake for 20-25 minutes until the pastry is golden and crispy. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.