Spinach in Puff PastryFrom chacha 8 years ago
- 4 Tbsp. unsalted butter shopping list
- 2 cups onions, chopped shopping list
- 1 Tbsp. / 3 garlic cloves, chopped shopping list
- 2 (10-oz) boxes frozen chopped spinach, defrosted shopping list
- 1/3 cup scallions, chopped, white & green parts (2 scallions) shopping list
- 1 cup gruyere cheese, grated shopping list
- 3/4 cup parmesan cheese, grated shopping list
- 4 eggs, lightly beaten shopping list
- 1 Tbsp. bread crumbs shopping list
- 2 tsp. salt shopping list
- 3/4 tsp. pepper shopping list
- 1/2 tsp. ground nutmeg shopping list
- 1/4 cup pine nuts, toasted (optional) shopping list
- 2 sheets (1 box) frozen puff pastry, defrosted in refrigerator overnight shopping list
- 1 egg, beaten with 1 Tbsp. water, for egg wash shopping list
How to make it
- Preheat oven to 375 degrees.
- Heat butter in a saute pan and cook the onions over medium-low heat for 5-7 minutes, until tender.
- Add the garlic and cook for 1 more minute.
- Meanwhile, squeeze most of the water out of the spinach and place it in a bowl.
- Add the onion mixture, scallions, Gruyere and Parmesan cheeses, eggs, bread crumbs, salt, pepper, nutmeg and pine nuts and mix well.
- Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper.
- Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border.
- Brush the border with the egg wash.
- Roll out the 2nd sheet of pastry on a floured board until it’s an inch larger in each direction.
- Place the 2nd sheet of pastry over the spinach and seal the edges, crimping them with a fork.
- Brush the top with egg wash but don’t let it drip down the sides of the pastry won’t rise.
- Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30-40 minutes or until the pastry is lightly browned.
- Transfer to a cutting board and serve hot.
- This can be assembled a day in advance, refrigerated, and baked before serving.
- (From Barefoot In Paris by Ina Garten)
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