Spam Wellington

This recipe was in given to me by a good friend. The recipe originated from "Marshall Field's Oakbrook" according to her cookbook. It isn't something I would usually make, but I wanted to post it, in her honor.

• Ready In: 1 hr 15 mins
• Serves: 6

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. 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. In a separate small bowl, combine egg and water until well blended; set aside.
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. Place on parchment lined baking sheet; and bake 25-30 minutes.