This recipe is adapted from Whitney Bond's recipe.

We felt that the original recipe was not cheesy enough and needed more mushrooms, and I felt it had too much spinach.

It takes about 15 minutes to pepare, and then 25 minutes in the oven.

Ingredients:

• 2 tablespoons of butter,
• 1 lb. (450 g) of mushrooms,
• 2 cloves garlic (minced),
• 2 cups of fresh baby spinach (or 1½ cups of frozen spinach),
• ½ teaspoon of salt,
• ½ teaspoon black pepper,
• 200g of goat-cream-cheese,
• 1 sheet of puff pastry,
• 1 egg + 1 teaspoon milk water (whisked together to make an egg wash I usually add some salt too),
• about ½ a cup of grated parmesan to sprinkle on top.

Method:

1. Preheat the oven to 220°C,
2. Heat a frying pan over medium heat, then add the butter,
3. Once the butter has melted, add the mushrooms, and sauté for 5-7 minutes,
4. Add the garlic and sauté for 1-2 minutes,
5. Add the spinach and sprinkle the salt and pepper over the top (if using frozen spinach, add it about 2 minutes before finishing step 3, to give it time to defrost),
6. Sauté for an additional 3-4 minutes, then turn the heat off and set the skillet aside,
7. Roll the puff pastry sheet out on to a large piece of baking paper,
8. Slice the puff pastry as in the photo to the right,
9. Place the sauteed mushrooms, spinach and goat-cheese in the middle,
10. Once the entire puff pastry is wrapped, transfer it on the parchment paper to a baking sheet,
11. Put it in the oven to bake for 15 minutes,
12. Open the oven, brush on the egg wash, sprinkle on the parmesan and close the oven, to bake for another 10 minutes,
13. Serve.