Mushroom Turnovers with Spinach Salad

Angela Pietrantonio

By
@mrsjoepie

I make these whenever I am in the mood for some spinach! It goes great in the puff pastry!
From "rachealraymag.com"


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Comments:

Serves:

4

Prep:

30 Min

Cook:

20 Min

Ingredients

1/4 c
extra-virgin olive oil
1 lb
white mushrooms, coarsely chopped
salt & pepper
3 Tbsp
chopped parsley
2
scallions, thinly sliced
grated peel and juice of 1/2 lemon
1
8-ounce package cream cheese, cut into small pieces
1
17.3-ounce package frozen puff pastry, thawed
1 large
egg, lightly beaten
4 c
baby spinach

Directions Step-By-Step

1
Preheat the oven to 450°. In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, season with salt and pepper and cook until the liquid evaporates, about 10 minutes. Transfer to a bowl along with the parsley, scallions and lemon peel; season with salt and pepper. Stir in the cream cheese and 1 teaspoon lemon juice.
2
On a lightly floured surface, roll out 1 puff pastry sheet to an 11-inch square, then halve it. Repeat with the other pastry sheet. Arrange one-quarter of the filling crosswise on 1 half of each piece of pastry, leaving a 1/2-inch border. Brush the borders with some egg, then fold the pastry to enclose the filling. Cut 2 vents into each turnover and crimp the edges; transfer to a parchment-paper-lined baking sheet. Brush the tops with more egg. Bake until puffed and golden-brown, about 18 minutes. Let rest for 5 minutes.
3
In a serving bowl, whisk together the remaining lemon juice and 1 tablespoon olive oil; season with salt and pepper. Add the spinach and toss. Serve with the turnovers.
4
TIP:
Toss the filling with the baby spinach before sealing inside the pastry.

Freeze uncooked turnovers for up to 1 month. Let stand at room temperature for 20 minutes before baking as directed.


16 points per serving

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #sandwich