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Spinach in Puff Pastry
Nb persons: 8
Yield:
Preparation time: 30 minutes
Total time: 1 hour
Source: Barefoot Contessa
| 4 Tbsp | unsalted butter |
| 2 cups | onions, chopped |
| 1 Tbsp | chopped garlic, (3 cloves) |
| 2 (10-oz) boxes | frozen chopped spinach, defrosted |
| 1/3 cup | scallions, chopped, white & green parts (2 scallions) |
| 1 cup | Gruyere cheese, grated |
| 3/4 cup | Parmesan cheese, grated |
| 4 | eggs, lightly beaten |
| 1 Tbsp | bread crumbs |
| 2 tsp | salt |
| 3/4 tsp | pepper |
| 1/2 tsp | ground nutmeg |
| 1/4 cup | pine nuts, toasted |
| 2 sheets (1 box) | rozen puff pastry, defrosted in refrigerator overnight |
| 1 | egg, beaten with 1 Tbsp water, for egg wash |
Preheat oven to 375 degrees.
Heat butter in 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, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg and pine nuts. 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, 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.
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