This recipe serves about 8 people so you may want to consider doubling the recipe for a larger crowd.

Creamy Spinach and Mushroom Pastry Braid

yield: 8 servings

• 1 puff pastry sheet
• 2 T. minced garlic
• 10 oz. baby bella mushrooms, washed and sliced
• 3 c. fresh baby spinach
• 3 T full-fat cream cheese
• 2 T oil or butter
• 2 tsp. all purpose flour
• 1 egg for egg wash
• 1/4 tsp. salt
• 1/2 tsp. black pepper
• 1/8 c. white cheese of choice (parmesan, mozzarella, asiago, brie, white cheddar, etc.)

1. Preheat oven to 425 F.
2. Set the puff pastry out to thaw for 30 min. if it is frozen. You can microwave the puff pastry for about 15-20 seconds to soften the dough and you do not have to wait the complete 30 min.
3. Heat butter in a large skillet on medium heat and add the garlic and cook for about 1 minute.
4. Add in the mushrooms and cook for for about 3 min. Add in the cream cheese and stir for an additional 3 min until the cream cheese is completely melted. Add in the salt, pepper, and spinach and cook for about 1 min.
5. The spinach and mushrooms will have released some water so add in the all purpose flour to thicken up the cream sauce. Cook for an additional 3 min. while stirring in between and remove the pan from the heat.
6. Once the puff pastry has thawed, cut the puff pastry into the shape (as shown below) on a non-stick baking pan or pan lined with parchment paper and add the spinach and mushroom filling inside the middle of the pastry.
   

   
7. Sprinkle the cheese on top and braid the puff pastry dough (as shown below).
   

   

   
8. Brush the outside of the dough with an egg wash and bake in the oven for about 30-33 min. or until pastry is completely baked and fluffy.