Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Peel the parsnip and carrots, then grate using the large side of the grater. 

Cut the sweet potato into manageable pieces, then grate using the large side of the grater. 

Peel the beet, then grate using the large side of the grater. Combine all of the grated vegetables into a bowl together and mix, adding a good pinch of salt and pepper. 

Mince the garlic using a chef’s knife, or alternatively, a rasp. 

Preheat a large frying pan with olive oil over medium heat, then place all of the grated vegetables in and cook for 5 or 6 minutes, stirring frequently until the vegetables have begun to soften.

Once softened, add the minced garlic, spinach and cream cheese and continue to cook while stirring frequently until the spinach has softened and the cream cheese has melted through the vegetables. Remove from the heat and allow to cool. 

Grate the mozzarella cheese. 

Preheat the oven to 375°F. 

Use a rolling pin to roll the sheet of puff pastry out so it is roughly 2 inches bigger on all sides. 

Crack the egg into a small bowl and mix with 2 tablespoons of water, mixing until well combined. 

Cut the sheet of puff pastry into 8 even sized rectangles. Place the vegetable filling in a pile in the middle, and brush the pastry with the egg mixture all around. Fold the puff pastry over and crimp all of the edges so they are sealed well. Brush the top with the egg mixture and cut a few slits along the top to release steam. Top with mozzarella cheese and place on a parchment lined baking sheet and bake in the oven for 20 minutes, until the pastry is golden brown and the cheese has melted.