Spinach and mushroom turnovers

Slightly modified from this website.

INGREDIENTS
2 tablespoons extra-virgin olive oil
One 8-ounce package mushrooms, sliced
Kosher salt and freshly ground pepper
3-4 cloves garlic, minced
5oz fresh baby spinach
1 large egg, beaten
One 15-ounce container ricotta cheese
One 17.3-ounce package (2 sheets) puff pastry, such as Pepperidge Farm, thawed

PREPARATION
1. Preheat the oven to 400˚. In a large skillet, heat the olive oil over medium-high heat, stir in the mushrooms, season with salt and pepper, and spread in a single layer. Cook until browned and the liquid they release has cooked off, about 12 minutes. Add the garlic and cook, stirring, until aromatic, 30 to 45 seconds, then stir in the spinach and remove the pan from the heat to cool. In a medium bowl, beat 1 egg, then reserve 1 tablespoon in a separate bowl and set aside; season the remaining egg with ½ teaspoon salt and ¼ teaspoon pepper, and stir in the ricotta. Stir in the cooled mushroom mixture.
2. On a work surface, fold each sheet of puff pastry into a square then roll out it out until it is a 12-inch square, lifting it from the surface often and/or freezing it for a few minutes to prevent sticking and keep it firm yet malleable.


Halve each sheet on the diagonal, then arrange 2 sheets on a parchment paper-lined rimmed baking sheet.

Divide half of the filling between the pastry, positioning the filling off center and leaving a ¾-inch border.

Moisten the edges of each pastry using your fingertips dipped in water, then fold the pastry to enclose the filling. Press the edges together to seal, then crimp decoratively using a fork, if desired. Repeat with the remaining 2 sheets and filling.

3. Beat the reserved 1 tablespoon egg with 1 teaspoon water; brush the egg wash onto each turnover. Bake until puffed and golden-brown, 15 to 20 minutes. Let cool 5 to 10 minutes before serving.