Spam Wellington

Ingredients

• 2 sheets frozen puff pastry, thawed
• 12 ounces Spam, cut in 12 slices and browned
• 9 ounces stouffer's creamed spinach, thawed

Mushroom mixture

• 2 tablespoons butter
• 1 teaspoon garlic, minced
• 1 tablespoon onion, diced
• 2 cups mushrooms, in 1/4-inch slices
• 1/2 teaspoon marjoram, dried
• 2 tablespoons parmesan cheese, grated
• 1 pinch white pepper

Egg wash

• 1 egg
• 1 tablespoon water

Directions

1. 1

   Heat oven to 350°. Line baking sheet with parchment paper. In a medium skillet, melt butter, and saute garlic, onion, mushrooms, marjoram, and white pepper until translucent. Remove from heat, mix in parmesan cheese, and set aside.

2. 2

   In a separate small bowl, combine egg and water until well blended; set aside.

3. 3

   Cut each sheet of puff pastry into six squares (for a total of 12 squares). Place one piece of 'spam' on one square of puff pastry; top with 2T spinach; add another piece of 'spam', top with 1/6th of mushroom mixture, and top with puff pastry. Paint edges of top piece of pastry with egg wash; seal to bottom pastry. Repeat with remaining ingredients five more times; brush entire top of each pastry with egg wash mixture.

4. 4

   Place on parchment lined baking sheet; and bake 25-30 minutes.