A savoury puff pastry slice
Spinach, creamy ricotta and juicy cherry tomatoes layered between crisp layers of puff pastry.
Spinach mille-feuille is an elegant vegetarian starter, lunch or light dinner. You can make the separate elements in advance and assemble them just before serving as this dish is best eaten cold.
Classic spinach and ricotta filling
A traditional mille-feuille (‘thousand leaf’) is a sweet French pastry that consists of three layers of puff pastry and two layers of pastry cream. The top layer of pastry is normally either dusted with icing sugar or glazed with feathered white icing.
My mille-feuille recipe is a savoury vegetarian version of this classic pastry dish.
Fresh baby spinach and vivid green parsley are gently sautéed with onion and garlic then combined with creamy ricotta to make a mixture that is like a traditional Italian pasta filling. This mousse-like mixture is then sandwiched in between baked layers of golden puff pastry. Sweet cherry tomatoes that have been lightly chargrilled are dotted inside each layer and the last pastry layer is topped with crunchy breadcrumbs and parmesan.
You should make spinach mille-feuille because it is:
- A colourful veggie meal that is full of flavour.
- Easy to prepare in advance: make the different elements in advance to assemble just before serving.
- French-inspired with an Italian-style filling.
Spinach mille-feuille’s main ingredients:
- Puff pastry
- Baby spinach
- Cherry tomatoes
- Vegetarian parmesan
Tips for busy cooks
If you don’t have fresh baby spinach, you could use frozen spinach.
Instead of fresh cherry tomatoes, you could use sun-dried tomatoes.
- Starter: halve the recipe & serve as an entrée.
- Dinner: serve a mille-feuille with roasted vegetables.
- Lunch: enjoy with a large green salad.
A vegetarian savoury version of a mille-feuille
If you want to serve a delicious and attractive looking dinner dish then make this spinach mille-feuille.
What did you eat with this mille-feuille? Salad or veggies?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Do you like puff pastry? Make this tasty puff pastry recipe next: vegetarian pasty pot pie
Spinach, ricotta and cherry tomatoes layered between crisp puff pastry.
Spinach mille-feuille is an elegant vegetarian starter, lunch or light dinner.
- 300 g frozen puff pastry slightly thawed (2 sheets, each 24 x 24 cm)
Spinach and ricotta filling
- ½ tsp extra virgin olive oil
- 1 clove garlic peeled & crushed
- 1 large red onion peeled & finely diced (approx. 140 g)
- 150 g baby spinach chopped
- 2 tbsp fresh parsley chopped
- 300 g ricotta
- Pinch of grated nutmeg
- Salt and pepper
- 200 g cherry tomatoes halved
- 20 g vegetarian parmesan grated
- 30 g fresh breadcrumbs
- Fresh parsley leaves for garnish
Preheat oven to 180°C fan. Line two large baking trays with greaseproof paper.
Cut pastry sheets to fit the size of your baking trays. Transfer pastry to baking trays, put another sheet of greaseproof paper onto pastry and lay heavy baking trays on top of both of the pieces of pastry. Weigh down with heavy ovenproof dishes. Bake in oven for 25 minutes until pastry is crisp and golden. Remove from oven and set aside to cool.
Spinach and ricotta filling: heat oil on medium heat in a small saucepan. Add garlic and onion. Fry for 3 minutes. Add spinach and parsley, stir and fry for 1 minute. Remove from heat and allow to cool in a small bowl in the fridge. Stir in ricotta, nutmeg, salt & pepper.
Cut cooled pastry into twelve equally sized rectangles (each approx. 10 cm x 6 cm) - six rectangles from each sheet of pastry.
Heat a griddle pan to a medium heat and place tomatoes cut side down on the pan and cook for 1 minute. Remove from heat.
Topping: mix parmesan and breadcrumbs together in a small bowl. Take four pieces of cooked pastry and add parmesan and breadcrumb mix to the top. Bake in oven for 3 minutes until cheese has melted. Remove from oven.
To assemble mille-feuille: put one layer of pastry on a plate, followed by piped (or use spoonfuls) of spinach and ricotta mixture. Add some tomatoes cut side facing out stood up around edge and repeat. Add final layer of parmesan & breadcrumb encrusted pastry to the top and garnish with parsley leaves. Serve cold as starter or with a salad as a lunch or light dinner.