Cut the puff pastry into squares of 10x10cm (4×4 inches) or 7x12 cm ( 3x5 inches), with a knife draw the central perimeter of your squares, this helps you to fill well only the center of your square of puff pastry.

Using a fork, dock the inside of the pastry (do not dock the border) this will prevent the inside from rising as high as the sides.

Brush with a beaten egg but only the outer edge of the square of puff pastry.

Bake at 425°F (218°C)(center rack) for 20 minutes, or until the puff pastry is golden brown.

Remove from the oven, place on a cooling rack, and allow to cool slightly.

In the meantime that the puff pastries are in the oven, prepare the mushrooms and spinach.

In a pan, put 2 tablespoons of olive oil and a clove of garlic, as soon as it starts to fry, put the clean and cut mushrooms.

When the mushrooms are half cooked, add the spinach you previously sautéed in the pan and season with salt and pepper.

Cook for another 5 minutes so that everything is flavored.

Remove the clove of garlic.