SPINACH AND MUSHROOM TURNOVERS

Spinach and Mushroom Turnovers image

Mozzarella and ricotta make a creamy base for these savory turnovers filled with spinach and mushrooms. They're the perfect meatless recipe.

Provided by My Food and Family

Time 40m

Yield 8 servings, 1 turnover each

Number Of Ingredients 10

Ingredients

1 Tbsp. butter or margarine
1 cup finely chopped mushrooms
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup shredded POLLY-O Whole Milk Mozzarella Cheese
1/2 cup POLLY-O Original Ricotta Cheese
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1 pkg. (17.3 oz.) frozen puff pastry sheets (2 sheets), thawed
1 egg, lightly beaten

Steps:

Preheat oven to 400°F. Melt butter in large skillet on medium heat. Add mushrooms; cook and stir 3 to 4 min. or until tender. Spoon into large bowl. Add spinach, cheeses, garlic powder, nutmeg and pepper; mix well. Set aside.
Roll each pastry sheet into 12-inch square. Cut each square into 4 (6-inch) squares. Top each 6-inch square with 1/4 cup of the spinach mixture. Moisten pastry edges lightly with water. Fold each pastry square over filling to form triangle; seal edges with fork. Brush tops of turnovers with egg. Make 2 or 3 slits in top of each turnover with sharp knife. Place on ungreased baking sheets.
Bake 20 min. or until golden brown.

Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 290 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 4 g, Protein 11 g