Spinach Twins Turnover

I spend a lot of time in a tiny dark office peering out a window. Now & then a gallery visitor pops in & I find myself shaking the silence off while grasping for small talk tidbits. We chit-chat, discuss the work on the walls, the weather, & the like, then, back to the cube for unending internet jaunts & tattered magazines. After meandering though the internet for hours on end one particularly mundane afternoon in the office I stumbled across a cache of Julia Child videos. Her sing-song voice lulling me into submission, I watched far more episodes of "The French Chef" than I'd like to admit. While everything to cross her lips sounded fantastically delicious, I couldn't shake the first recipe: flakey puff pastry stuffed to the gills with creamed spinach, mushrooms, salty ham & ooey gooey cheese. Taking a few liberties, I recreated it as soon as I got home. For Julia's classic recipe, go to PBS.com.

Spinach Twins Turnover, for 2 - 4

1 sheet prepared puff pastry, thawed

1 tbsp. olive oil

2 c. fresh spinach, minced (or 1 c. frozen spinach, thawed & thoroughly drained)

1/2 yellow onion, chopped

1/2 c. brown mushrooms, sliced

2 - 3 slices of prosciuto

6 or so slices manchego cheese

1 egg, lightly beaten

1 tsp. fresh thyme

1 tsp. coarse salt

a pinch of nutmeg, optional

salt, to taste

pepper, to taste

Preheat the oven to 400F. Lightly oil a baking sheet & set aside. Over medium heat, warm the olive oil. Saute the onions until translucent, but not browned. Toss in the thyme, salt & pepper. Add the mushrooms & cook them until softened (about 4 - 5 minutes). Finally, add the spinach & cook until wilted. If you wish, add a pinch of nutmeg.

Layer prosciuto over half of the puff pastry leaving about a 1" border. Over that, spoon the spinach mixture. Finally, top every thing off with sliced manchego cheese. Paint the 1" border with the beaten egg. Fold the "empty" dough over making something of a pocket. Crimp the border together with a fork & brush the entire turnover with the remaining egg. Sprinkle with coarse salt & a bit more fresh thyme.

Bake for 15 minutes or until the crust is golden brown & flakey. Let cool for 5 minutes before slicing. Slice on the bias (diagonal) & serve. I like this as a meal with a light green salad, but sliced thinly this turnover would make a fantastic hors d'œuvress.