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Thaw puff pastry on counter top for 30 minutes according to the package.
in a large pot heat heat the mushrooms (no oil needed) and once they release a lot of their liquid, add 1.5 teaspoons of garlic and the spinach and place a lid on top. Watch it closely. Once it starts to wilt add a pinch of salt and mix it in then remove it from the heat and remove the lid.
Combine all other ingredients in a bowl and set aside.
Roll out the puff pastry a bit to get it thinner then cut into the shapes you want to fill. Fill with stuffing and pinch edges closed with a fork.
Cook according to the package (about 20 minutes).
This recipe has the following nutrient totals:
Protein 44.5 g
Carbohydrates 98.7 g
Iron 1.19 mg
Fiber 10.2 g
Calcium 6.44 mg
(plus many more nutrients)
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