You Will Need:
2 Tenderflake puff pastry sheets
2 cups of shiitake mushroom
1 onion diced
2 cups portobello mushroom
1 cup cremini mushroom
2 tbsp oil
3 tbsp balsamic vinegar
1 tbsp minced garlic
2 cups of spinach
2 tbsp vegan butter

Pre-heat oven to 375F

Roll out both pastry sheets on a baking sheet lined with parchment paper.

In a pan cook all ingredients EXCEPT spinach. (That comes later)
Cooks ingredients roughly 7 minutes on medium heat.
Once cooked add spinach and cook for additional 2 minutes (until spinach is soft)

Divide between both pastries evenly. Fold top and bottom then the sides so all the filling is covered by pastry.

Coat the out side with vegan butter (or butter if you prefer)

Bake for 35 minutes until golden on the outside.

Goes great with soup, salad or roasted vegetables