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
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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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