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Spinach in Puff Pastry Recipe

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This recipe for Spinach in Puff Pastry is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 T. unsalted butter
2 c. chopped onions
1 T. chopped garlic
2 (10 oz.) boxes frozen chopped spinach,defrosted
1/3 c. 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 bread crumbs
2 t. kosher salt
3/4 t. freshly ground black pepper
1/2 t. freshly ground nutmeg
1/4 c. toasted pignoli (pine) nuts
2 sheets (1 box) frozen puff pastry, Pepperidge Farm works well, defrost overnight in the refrigerator
1 extra-large egg beaten with 1 T. water, for egg wash

Directions:
Directions:
Preheat oven to 375º

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, wrap the spinach in a towel and squeeze out almost all of the water. The spinach should be just moist, place the spinach in a bowl
Add the onion mixture, scallions,Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nujtmeg, and pignolis. Mix well.

Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinnach mixture in the middle of the pastry, leaving a 1-inch border. Brush the barder with the egg wash. 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. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make 3 small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

 

 

 

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