Notes: I use already chopped frozen spinach portions (about 200g, or half a pack) just to make it easier and quicker. I also use Tofutti brand Better Than Cream Cheese.
Spinach and Mushroom Plait:
Preheat oven to 200°C.
Thaw out a sheet of puff pastry.
Heat a little oil or vegan margarine in a frying pan and add mushrooms and spinach (as much or as little as you’d like and get the ratio you want). Heat until well cooked, then add about half a tub of vegan cream cheese (if you want it really full, you can add a whole tub). Heat and mix until well combined.
Grease or line a baking tray and lay the pastry. If you want to plait the pastry leave a section in the middle of the pastry for the filling and cut strips down on both sides making sure you have about the same thickness for each strip. Pour the filling into the middle line of the pastry and plait the sides one over the other on top of the pastry. Fold in the ends.
Brush some oil or melted vegan margarine over the pastry and cook in oven for about 10 – 15 minutes. Just keep checking until the pastry is as crispy as you like.
Cut and eat! YUM!