Recipe by Alison Gutwaks

Gefilte Spinach Wellington

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Parve Parve
Easy Easy
6 Servings
50 Minutes



Main ingredients

  • 1 teaspoon salt, divided

  • 1/4 teaspoon pepper

  • 1 cup frozen spinach, defrosted

  • 1 egg yolk


Prepare the Gefilte Spinach Wellington


Turn stove on medium heat.  Add oil and onions.  Sauté for about five minutes or until translucent.  Add in the mushrooms and garlic and sauté for another five minutes until the mushrooms are cooked and soft.  Add 1/2 teaspoon salt and pepper.  Mix and cool.  When cool, blend the mushroom onion mixture until it achieves a smooth consistency. Set aside. (You will not use all of the mushroom sauce, but the leftovers are great as a dip for vegetables or crackers.)


Using a cheesecloth or paper towel, squeeze out all of the liquid from the spinach and add the 1/2 teaspoon salt to it. 


Preheat oven to 425 degrees Fahrenheit.  Line a sheet pan with Gefen Parchment Paper.


Unwrap the defrosted puff pastry and slice in half vertically. In the middle of the pastry, add one tablespoon of the mushroom mixture and spread out, leaving a small border on the sides. Place one gefilte on top of the mushroom mixture.  On top of the gefilte fish put two tablespoons of the spinach.  Fold each half of the puff pastry over the gefilte fish and each other to tightly cover the fish.  Pinch the sides closed and flip over so that the two layers of pastry covering the spinach are on the bottom and the mushroom is on top.  Place on the sheet pan. 


Using a knife, make small crisscross incisions in the puff pastry.  Brush with egg yolk.  Place in the preheated oven and bake for 25 minutes. 


Serve room temperature with horseradish or your favorite condiment.  

Prepare the Gefilte Spinach Wellington

Serves 12 small portions cut in half or 6 large portions


Sponsored by Manischewitz

Gefilte Spinach Wellington

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