mushroom turnovers with spinach salad

i have a serious love for mushrooms. shiitake, button, and crimini, oh my! while they aren't all featured in this lovely turnover, i still want one. happy tasting!

courtesy of: rachael ray
serves: 4

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

1. preheat the oven to 450. in a large skillet, heat 3 tbsp olive oil over med-hi heat. add the mushrooms, season with salt and pepper and cook until the liquid evaporates, about 10 min. transfer to a bowl along with the parsley, scallions, and lemon peel; season with salt and pepper. stir in the cream cheese and 1 tsp lemon juice.

2. on a lightly floured surface, roll out 1 puff pastry sheet to an 11" 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" border. brush the boarders with some egg, the 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 min. let rest for 5 min.

2. in a serving bowl, whisk together the remaining lemon juice and 1 tbsp olive oil; season with salt and pepper. add the spinach and toss. serve with the turnovers.

image: everyday