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mushroom turnovers with spinach salad

★★★★★ 1
a recipe by
Angela Pietrantonio
Woonsocket, RI

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

★★★★★ 1
serves 4
prep time 30 Min
cook time 20 Min

Ingredients For mushroom turnovers with spinach salad

  • 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 lg
    egg, lightly beaten
  • 4 c
    baby spinach

How To Make mushroom turnovers with spinach salad

  • 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

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