2 tsp olive oil
1/4 onion, diced
3-4 cloves garlic, minced
8 oz. crimini mushrooms, sliced
10 marinated artichoke hearts, diced
1 handful pine nuts
10 oz fresh baby spinach
salt and pepper to taste
1 pkg (2 sheets) puff pastry, defrosted
Preheat the oven to 375 degrees. Line a few baking sheets with parchment paper.
Heat the olive oil in a large pot. Saute the onion until translucent, then add the garlic and mushrooms. Once the mushrooms are soft, add the pine nuts, artichoke hearts and spinach. Stir until spinach is wilted.
Slice each puff pastry sheet into four pieces. Roll each piece out until it's roughly 6-7 inches on each side.
Put two-three tablespoons of filling on one half of the pastry. Wet the edges and fold the pastry over to form a triangle. Crimp the edges to seal.
Bake the pies for 20 minutes, or until golden brown.
