Method
Cut each pastry square in half to form 2 triangles.
To make filling: In large braising pan in hot margarine over medium-high heat, cook mushrooms until liquid evaporates. Add onions, peppers, garlic and sherry. Cook until liquid is reduced by half.
Add spinach, soup, milk and pepper. Heat to 140 degrees F or higher for 15 seconds.
To make sauce: In saucepot mix soup, half-and-half and sherry. Heat through stirring often. Add cheese and onions. Heat at 140 degrees F or higher for 15 seconds until cheese is melted, stirring constantly. Hold filling and sauce at 140 degrees F or higher.
Portion filling using 6 oz ladle (3/4 cup) over one puff pastry triangle. Cover with another triangle. Ladle sauce using 2 oz ladle (1/4 cup) over pastry.
Yield: 50 servings. (3/4 cup filling, 1/4 cup sauce and 1 pastry square 5" x 5" each).