2 tablespoons extra virgin olive oil

1 small yellow onion, chopped

Kosher salt and black pepper, to taste

3 cups roughly chopped broccoli florets

1 cup cremini mushrooms, chopped (optional)

1 clove garlic, minced or grated

2 tablespoons fresh thyme leaves

1/4 teaspoon freshly grated nutmeg

1/4–1/2 teaspoon cayenne pepper

2 ounces cream cheese, at room temperature

1 1/2 cups shredded sharp cheddar cheese

1/2 cup shredded Havarti cheese

1 box frozen puff pastry, thawed

1 egg, beaten

Everything bagel spice, for sprinkling (optional)

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add onion, a pinch of salt, and pepper, and cook until softened.
Stir in the broccoli, mushrooms (if using), garlic, thyme, nutmeg, and cayenne. Cook until broccoli is tender, about 5–7 minutes.
Reduce heat to low and stir in cream cheese until melted. Add cheddar and Havarti, mixing until creamy and well combined. Remove from heat.
Roll out puff pastry on a lightly floured surface. Cut into squares or circles.
Spoon filling onto half of the pastry pieces, then top with remaining pieces. Seal edges with a fork.
Brush tops with beaten egg and sprinkle with everything bagel spice if desired.
Place on prepared baking sheet and bake for 20–25 minutes, until puffed and golden.
Serve warm and enjoy.

Swap Havarti for mozzarella or Gruyère for a different cheesy flavor.

Add cooked chicken for extra protein.

Spinach or kale can replace broccoli for variation.

Cool filling slightly before spooning onto pastry to prevent sogginess.

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.