Puff Pastries With Veggies and Riccotta

• 4 puff pastry sheets (each pkg has 2 sheets)
• 4 ounces frozen spinach, defrosted
• 4 ounces cremini mushrooms, diced
• 12 red pepper, diced
• 1 lb part-skim ricotta cheese
• 1 egg

1. defrost pastry sheets according to package directions.
2. in a bowl, combine riccotta, spinach, mushrooms and peppers.
3. cut pastry sheets into 9x9 sections.
4. in each square, place a spoonfull of the filling mixture, fold over pastry and pinch together to make a pillow like shape.
5. make sure you fold one side over the other to keep the filling in while you bake.
6. HINT: If the pastry won't stick, wet your fingers with water.
7. place folded pastries on parchment paper on a cookie sheet or just a well greased cookie sheet.
8. HINT: don't use wax paper, pastries will stick.
9. brush each square with eggwash.
10. 1 egg blended well with 1 tbs of water.
11. bake at 375 for 10-20 or until pastry starts to brown.
12. If you have leftover filling, it bakes well with pasta, mozzarella cheese and a red pasta sauce.

pastry, frozen spinach, cremini mushrooms, red pepper, ricotta cheese, egg

Taken from www.food.com/recipe/puff-pastries-with-veggies-and-riccotta-448433 (may not work)