Saute cremini mushroom, onion, garlic cloves until soft in vegetable broth.
Meanwhile, boil your potatoes chopped for 20-30 mins till soft.
Add 2 cups of your spinach, soy sauce, sage and thyme and continue to saute on low heat.
Lay your one layer of puff pastry on a baking tray and preheat oven at 375F.
Lay the remaining spinach as a base in the centre of the puff pastry.
Layer on-top of the bed of spinach your potatoes and mushroom mixture.
Cover with the other piece of puff pastry and seal the edges off with a fork. You may need to cut off any remaining puff pastry around the edges.
Brush plant milk on the outside of the puff pastry and bake in the oven for 40 minutes. Serve and enjoy!