MUSHROOM TURNOVERS WITH SPINACH SALAD

Mushroom Turnovers with Spinach Salad image

Provided by Angela Pietrantonio @mrsjoepie

Number Of Ingredients 10

Previous Next

1/4 cup(s) extra-virgin olive oil
1 pound(s) white mushrooms, coarsely chopped
- salt & pepper
3 tablespoon(s) 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 cup(s) baby spinach

Steps:

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.
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.
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.
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