1 Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2 Heat butter and olive oil in a skillet over medium heat. Add diced shallot and cook until translucent, about 2 minutes.

3 Add minced garlic and sliced mushrooms. Sauté until mushrooms release their moisture and start to brown, about 6–8 minutes.

4 Stir in chopped spinach and cook until just wilted, 1–2 minutes. Remove skillet from heat and let mixture cool for a few minutes.

5 Transfer the vegetable mix to a bowl. Stir in cream cheese, grated Parmesan, lemon zest, thyme, salt and pepper until well combined.

6 Unfold the puff pastry on a lightly floured surface. Cut into 12 equal squares (adjust size as desired).

7 Place a heaping teaspoon of the mushroom-spinach filling in the center of each square.

8 Brush the edges of each square with beaten egg, then fold corners toward the center to form a bite or simply fold in half to create turnovers. Press edges to seal.

9 Place the filled pastry bites on the prepared baking sheet. Brush the tops with remaining beaten egg.

10 Bake for 15–18 minutes or until puffed and golden brown. Let cool slightly on a rack.

11 Serve warm, garnished with chopped parsley if desired. These are great on their own or with a simple yogurt dip.