Defrost pastry sheets according to package directions.
In a bowl, combine riccotta, spinach, mushrooms and peppers.
Cut pastry sheets into 9x9 sections.
In each square, place a spoonfull of the filling mixture, fold over pastry and pinch together to make a pillow like shape. make sure you fold one side over the other to keep the filling in while you bake. HINT: If the pastry won't stick, wet your fingers with water.
Place folded pastries on parchment paper on a cookie sheet or just a well greased cookie sheet. HINT: don't use wax paper, pastries will stick.
Brush each square with eggwash. 1 egg blended well with 1 tbs of water.
Bake at 375 for 10-20 or until pastry starts to brown.
If you have leftover filling, it bakes well with pasta, mozzarella cheese and a red pasta sauce.