Ingredients:

2 small brown onions, peeled and chopped
2 cloves of garlic
1 tablespoon of olive oil
salt and pepper to taste
1/4 cup of white wine
600g of mushrooms
150g of spinach
60g of Danish feta
4 sheets of frozen low fat puff pastry, defrosted
1 egg, beaten

Directions: 

Place a large frying pan over a medium heat and add the olive oil and onions. Cook the onions until golden.
Add the mushrooms, garlic and salt and pepper to taste, and cook until the mushrooms are softened before adding the white wine. Simmer in the wine for 10 minutes.
Add the spinach and cook until wilted and set aside to cool.
Preheat the oven to 180 degrees Celsius (355 Fahrenheit) and line 2 baking trays with greaseproof baking paper.
Cut the pastry into quarters. Top one quarter with the mushroom mixture and crumble a quarter of the feta on top. Top with one of the pastry quarters and press to seal the edges. Repeat with the remaining pastry and mixture.
Cut a small hole in the center of the top of each pie and brush with beaten egg.
Bake for 20 to 25 minutes, or until golden and puffed.