Cindy's Baby Bella Mushroom & Spinach Turnovers
- 17 oz frozen ready-to-bake puff pastry
- 1 tbsp butter or margarine
- ~1½ cups baby bella mushrooms
- 10 oz frozen chopped spinach
- ¾ cup whole milk
- 1 cup ricotta cheese
- 1 clove fresh garlic, finely chopped
- 1 tsp extra virgin olive oil
- Salt and pepper to taste
To brush the turnover you will need
- 1 egg beaten
- 1 tbsp Extra virgin olive oil
Preheat oven to 400 °F. Roll each puff pastry sheet into a 12-inch square. Cut each square into four 6-inch squares.
Heat olive oil & butter in large skillet over medium heat and cook mushrooms with chopped garlic for about 2 minutes, then add in spinach. Let it all cook together for about 3 minutes.
Once cooked, place mixture in a large bowl. Stir in mozzarella, ricotta, salt and pepper. Place approximately ¼ cup of spinach-mushroom filling onto each 6-inch square of pastry. Moisten all pastry edges lightly with water. Fold each pastry square over filling to form triangles. Use the edge of a fork to seal edges together. Brush tops of each turnover with egg & olive oil mixture. Using a small sharp knife, make 2 or 3 slits on top of each turnover. Bake in two batches on ungreased cooked sheets for 20 minutes, or until pastry is golden brown.
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