| Servings |
servings
|
Ingredients
- 4 tablespoons Butter 1/2 stick
- 2 cups Onions 2 onions, chopped
- 1 tablespoon Garlic 3 cloves, chopped
- 2 boxes Spinach frozen chopped , defrosted, 10-ounce
- 1/3 cup Scallions chopped, white and green parts (2 scallions)
- 1 cup Gruyere Cheese grated
- 3/4 cup Parmesan Cheese freshly grated
- 4 extra-large Eggs lightly beaten
- 1 tablespoon Dry Bread Crumbs plain or seasoned
- 2 teaspoons Kosher Salt
- 3/4 teaspoon Pepper
- 1/2 teaspoon Nutmeg ground
- 1/4 cup Pignoli Pine Nuts toasted
- 2 sheets Frozen Puff Pastry defrosted overnight in the refrigerator, 1 box, such as Pepperidge Farm
- 1 extra-large Egg beaten with 1 tablespoon water, for egg wash
Ingredients
|
Instructions
- Preheat the oven to 375 degrees F.
- 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. 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 pignolis. 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 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 lightly browned. Transfer to a cutting board and serve hot.
Share this Recipe