Spinach and Shitake Mushroom Triangles

This is a great New Year's appetizer. I love the crisp flaky exterior of the puff pastry with the warm creamy vegetable filling!

Spinach and Shitake Mushroom Triangles
1 sheet puff pastry
1 tbsp olive oil
1/2 pound of shitake mushrooms (about 10)
1 bag baby spinach
1 cup of Gruyere cheese
1 egg - beaten

Heat the oven to 400 degrees.

Thaw a sheet of puff pastry. Lightly flour your surface. Unfold the pastry and cut along the crease to create three 3-inch wide strips. Cut each strip into three equal pieces so you have nine squares. With a rolling pin, roll each square to thin it out retaining the square shape.

Remove and discard the shitake mushroom stems. Slice the mushroom caps into thin strips.
In a skillet, place the oil and saute for about 4 minutes. Add the spinach.
Cook until the spinach is completely wilted - about 3 minutes, stirring occasionally.

On each square place about a tablespoon of cheese.
Divide the mushroom/spinach mixture between the nine puff pastries. Top with any remaining cheese. Fold the puff pastry over and crimp with a fork to seal in the filling.


Lightly brush each pastry with the egg mixture.

Place in the oven and cook for about 10 minutes until lightly golden. Remove and serve.