Spinach Chausson

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4  servings Pastry: 8 ounces pastry flour or all purpose flour (about 2 cups) 3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1/2 inch pieces 1 3gg 3 tablespoons ice water 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried, crumbled 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried, crumbled 1 teaspoon chopped freah chives 1/4 teaspoon salt Filling 1 jumbo or 2 medium artichokes, eith stems q pound fresh spinach, stemmed 2 tablespoons (1/4 stick) unsalted butter 1 medium large leek (white part only) thinly sliced and cleaned 1/4 pound mushrooms, thinly sliced  2 ounces cream cheese 1/4 cup whipping cream 1 small garlic clove, mineced 1-1/2 teaspoon fresh lemon juice 1/2 teaspoon minced fresh chives 1/4 teaspoon minced fresh tarragon salt and freshly ground pepper freshly grated nutmeg 3 tablespoon freshly grated Parmesan cheese 1 egg, lightly beaten Directions: For PastryL  Combine flour and butter in large bowl and blend until mixture resembles coarse meal.  Make well in center.  Add egg, ice water, herbs and salt to well and blend with fork, then mix with flour to form dough.  Shape dough into ball.  Turn out onto lightly floured work surface and flatten into disc.  Wrap dough in plastic and refrigerate at least 1 hour. For filling:  Steam Artichoke unti bottom is tender when pierced with knife about 45 minutes.  Remove leaves and reserbe for another use.  Discard choke.  Chop hear coarsely.  Peel stem down to smooth inncer core and cut core into 1/4 inch thick slices.  SEt aside. Rinse spinach and shake lightly to remove excess water.  Heat heavy large saucepan over medium high heat.  Gradually add spinach and cook, stirring constantly, until wilted, about 2 minutes.  Let cook.  Squeeze spinach dry:  chop coarsely.  Melt 2 tablespoons butter in same saucepan over low heat.  Add leek.  Cover and cook until amost tender, about 15 minutes stirring frequently.  Add mushrooms, increase heat to medium high and cook, stirring, until mushrooms are tender and liquid had evaporated, about 5 minutes.  Add reserved artichoke heat and stem, spinach, cream cheese, whipping cream, and garlic and cook, stirring until cheese is melted and cream is absorbed, about 3 minutes.  Remove from heat.  Blend in lemon juice, chives and tarragon.  Season with salt, pepper and nutmeg.  Cool completely about 30 minutes.  Stir in Parmesan. Grease large baking sheet.  Roll pastry out on lightly floured surface into 5 inch circle about 1/16 inch tick.  Roll up on rolling pin and transfer to prepared baking sheet.  Spoon filling onto half of circle, leaving 1/2 inch border.  Brush border with beaten egg.  Fold unfilled half of pastry over top, covering filling completely.  Trim edge with fluted pastry wheel if desired.  Reserving trimmings for decorating top.  Press edges together to seal and crimp with fork tines.  Brush top with beaten egg.  Decorate with dough trimmings.  Chill for at least 30 minutes.  Preheat oven to 375 degrees.  Brush turnover generously with beaten egg.  Bake until golden brown, about 30 minutes.  Transfer to rack and cool at least 5 minutes.  Serve hot or warm.