Mushroom and Spinach Turnovers

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Mushroom and Spinach Turnovers


  • 1/4 cup extra-virgin olive oil

  • 1 pound white mushrooms, coarsely chopped

  • 1 small onion, chopped

  • 4 cups baby spinach

  • Salt and pepper

  • Grated peel and juice of 1/2 lemon

  • 1 (8-ounce) package cream cheese, cut into small pieces

  • 1 (17.3-ounce) package frozen puff pastry, thawed

  • 1 large egg, lightly beaten


1. Preheat the oven to 450 degrees. In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms and onion, season with salt and pepper and cook until the liquid evaporates, about 10 minutes. Stir in spinach until wilted. Transfer to a bowl along with the lemon peel; season with salt and pepper. Stir in the cream cheese and 1 teaspoon lemon juice.

2. On a lightly floured surface, roll out 1 puff pastry sheet to an 11-inch 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-inch border. Brush the borders with some egg, then 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 minutes. Let rest for 5 minutes.