INGREDIENTS:

• 1 pack Roasted Garlic with Fontina, Parmesan, & Pecorino Romano Cheese Chicken Meatballs, cut into quarters
• Stuffing
• Gravy
• Spinach, chopped
• Grated parmesan cheese
• Mashed Potatoes
• Frozen puff pastry, thawed and cut into rectangle/square pieces
• 1 egg
• Maldon salt for garnish (optional)
• Rosemary, chopped for garnish (optional)

DIRECTIONS:

• Preheat the oven to 400 degrees.
• In a bowl, combine the cut Roasted Garlic with Fontina, Parmesan, & Pecorino Romano Cheese Chicken Meatballs, gravy and spinach and set aside. 
• In a greased baking dish, add a layer of stuffing followed by a layer of the meatball mixture, a generous amount of parmesan cheese and then a layer of mashed potatoes. 
• Add the puff pastry pieces on top. Beat the egg and brush over the pastry.
• Bake for 40 minutes or until all the pastry is puffed and golden brown.
• Garnish with Maldon salt and rosemary.