Silverbeet and mushroom pastries

Spinach and Mushroom Pastries

Spinach pastries are an old favourite – here’s an alternative to the traditional favourite that utilises silverbeet, one of the easiest vegetables to grow in the garden, and includes mushrooms and sunflower seeds – a poor man’s substitute to pine nuts, although I love the taste of sunflower seeds too. The seeds add some texture and crunch to the otherwise soft filling.

I added parmesan cheese for taste in this dish, crumbled feta would be a tasty alternative.

These made 12 – enough for dinner and lunches, with a little filling left over. I made vol-au-vent type pies (very retro) with the leftover filling using slices of bread squashed into muffin holes, filled with the silverbeet mixture and baked until set and golden.

Silverbeet vol-au-vents


1 bunch of silverbeet

handful of mushrooms, roughly chopped

1 small onion, finely diced

1/2 cup cottage cheese

1/4 cup sunflower seeds

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


  1. Wash silverbeet and drain. Cook, covered, in a large fry pan for a couple of minutes until wilted. The water clinging to the leaves will be enough liquid to wilt the silverbeet. Cool, squeeze out excess liquid, chop roughly and place in a bowl.
  2. 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.
  3. Add the remaining ingredients and mix until combined.
  4. 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.
  5. Brush tops of triangles and sprinkle with sesame seeds. Bake at 180°C for 30 minutes or until golden.

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