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Spinach in Puff Pastry

“This pastry reminds me of something you would order at a cute little tea room. It makes for a filling and delightful little lunch.” – Bobbie Jo


IngredientsDirections
4 T (1/2 stick) unsalted
butter
2 c chopped onions
1 T minced garlic
2 c SWP Spinach, defrosted
1/3 c chopped scallions
1 c grated Gruyere cheese
3/4 c grated Parmesan
cheese
4 extra-large eggs, lightly
beaten
1 T dry, plain breadcrumbs
2 t salt
3/4 t pepper
1/2 t nutmeg
2 sheets (1 box) frozen puff
pastry, defrosted overnight
in refrigerator
1 extra-large egg beaten
with 1 T water, for egg wash
1. Preheat oven to 375°F.
2. Heat the butter in a sauté 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. Meanwhile, squeeze most of the water out of the spinach and place
it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs,
breadcrumbs, salt, pepper, and nutmeg. Mix well.
3. 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
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 three small
slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40
minutes, until the pastry is slightly browned. Transfer to a cutting board
and serve hot.