• Flour for rolling out puff pastry
• 1 sheet frozen puff pastry (from a 17.3 oz package) thawed according to package instructions
• 1 medium onion, halved and thinly sliced
• 2 T olive oil
• 2 packages (10 oz each) white mushrooms, trimmed and thinly sliced
• 1 10 oz package fresh baby spinach
• 2 oz soft goat cheese, crumbled
• 1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16x10 inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough to form a 1 inch border. Using a fork, prick the dough inside the border every 1/2 inch. Bake until golden, rotating the pan once, about 15 minutes.
• 2. Meanwhile, in a samall saucepan with a tight fitting lid, toss the onion with 1 T of the oil. Season with salt. Cover and cook over medium heat until the onion begins to brown, about 5 minutes. Stir. Continue cooking with the cover on for 15 minutes, stirring every 5 minutes. Set aside.
• 3. In a large saucepan with a tight fitting lid, heat the remaining tablespoon of oil. Add the mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in the spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.
• 4. Top the dough with the mushroom spinach mixture. Scatter the onions and goat cheese on top. Bake until the cheese is lightly browned, about 5 minutes.
• 219 calories, 12.7 g fat, 7.8 g protein, 21 g carb, 4.6 g fiber

1. 1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16x10 inch rectangle.
2. Trim uneven edges.
3. Place the pastry on a baking sheet.
4. With a sharp knife, lightly score the dough to form a 1 inch border.
5. Using a fork, prick the dough inside the border every 1/2 inch.
6. Bake until golden, rotating the pan once, about 15 minutes.
7. 2. Meanwhile, in a samall saucepan with a tight fitting lid, toss the onion with 1 T of the oil. Season with salt.
8. Cover and cook over medium heat until the onion begins to brown, about 5 minutes. Stir.
9. Continue cooking with the cover on for 15 minutes, stirring every 5 minutes. Set aside.
10. 3. In a large saucepan with a tight fitting lid, heat the remaining tablespoon of oil.
11. Add the mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in the spinach; season with salt and pepper.
12. Cover and cook until wilted, about 5 minutes more.
13. Drain any liquid.
14. 4. Top the dough with the mushroom spinach mixture.
15. Scatter the onions and goat cheese on top.
16. Bake until the cheese is lightly browned, about 5 minutes.
17. 219 calories, 12.7 g fat, 7.8 g protein, 21 g carb, 4.6 g fiber

Not the most economical meal by far, both cherve and puff pastry are expensive, but the taste is wonderful. Serves 4 as dinner or can be cut into smaller servings as an appetizer. Best served right out of the oven. Leftovers can get a bit soggy.