Easy Crispy Spinach Mushroom and Onion Appetizer

Preheat oven to 400 degrees and set pastry dough out to thaw.

Dice the onions and mushroom. Squeeze the thawed spinach mostly dry. Finely chop the garlic.

1. Sautee the onion in olive oil over medium-high heat until soft and it just begins to brown (this takes about 5 minutes or so).
2. Add diced portabello mushroom. Continue cooking until mushroom begins to soften (this takes about 5 minutes or so).
3. Add spinach and garlic. Stir. Add chicken broth.
4. Continue stirring until the chicken broth is absorbed and the mixture isn’t overly wet (this takes about 3 minutes or so).
5. Transfer the mixture to a mixing bowl. Add salt and pepper to taste (be generous with the pepper). Place the bowl in the freezer to cool the mixture slightly so it can be handled easily, about 5 minutes or so.
6. Remove bowl from freezer. Add parmesan.
7. Lay out the pastry dough sheet. Cut it into three equal slices. Lay a line of the mixture down the center of each piece. Then wrap them up. You can use a bit of water to seal the edges together. You’re basically making tubes filled with the mixture.
8. Pop them in the oven for 15-20 minutes or until they are crispy brown. You can grate some additional cheese on top—this is really yummy!