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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)

Reviews & Comments 3

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    " It was excellent "
    midgelet ate it and said...
    Love this
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    " It was excellent "
    bluewaterandsand ate it and said...
    I love this recipe! It's on my next weeks menu.
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  • turtle66 13 years ago
    The Barefoot Contessa has such a soothing voice...:)
    Was this review helpful? Yes Flag

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