Spinach in Puff Pastry

Published on July 15, 2014 | In | By |
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Ingredients

  • 4 T (1/2 stick) unsalted butter
  • 2 c chopped onions (2 onions)
  • 1 T chopped garlic (3 cloves)
  • 2 (10 ounce) boxes frozen chopped spinach, defrosted
  • 1/3 c chopped scallions, white and green parts (2 scallions)
  • 1 c grated Gruyere cheese
  • 3/4 c freshly grated Parmesan cheese
  • 4 extra large eggs, lightly beaten
  • 1 T dry breadcrumbs, plain or seasoned
  • 2 t kosher salt
  • 3/4 t freshly ground black pepper
  • 1/2 t ground nutmeg
  • 1/4 c toasted pine nuts
  • 2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
  • 1 extra large egg beaten w 1 T water, for egg wash

Instructions

  • 1. 1. Preheat the oven to 375 degrees.
  • 2. 2. Heat the butter in a saute pan and cook the onions over medium low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute.
  • 3. 3. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan,m eggs, bread crumbs, salt, pepper, nutmeg, and pine nuts. Mix well.
  • 4. 4. 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.
  • 5. 5. Brush the border with the egg wash.
  • 6. 6. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork.
  • 7. 7. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise.
  • 8. 8. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer ot a cutting board and serve hot.

Instructions

  • 1. 1. Preheat the oven to 375 degrees.
  • 2. 2. Heat the butter in a saute pan and cook the onions over medium low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute.
  • 3. 3. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan,m eggs, bread crumbs, salt, pepper, nutmeg, and pine nuts. Mix well.
  • 4. 4. 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.
  • 5. 5. Brush the border with the egg wash.
  • 6. 6. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork.
  • 7. 7. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise.
  • 8. 8. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer ot a cutting board and serve hot.

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