Spinach in Puff Pastry

from https://www.foodnetwork.com/recipes/ina-garten/spinach-in-puff-pastry-6601377

Servings

6servings

Servings

6servings

Ingredients

4tablespoons Butter1/2 stick
2cups Onions2 onions, chopped
1tablespoon Garlic3 cloves, chopped
2boxes Spinachfrozen chopped , defrosted, 10-ounce
1/3cup Scallionschopped, white and green parts (2 scallions)
1cup Gruyere Cheesegrated
3/4cup Parmesan Cheesefreshly grated
4extra-large Eggslightly beaten
1tablespoon Dry Bread Crumbsplain or seasoned
2teaspoons Kosher Salt
3/4teaspoon Pepper
1/2teaspoon Nutmegground
1/4cup Pignoli Pine Nutstoasted
2sheets Frozen Puff Pastrydefrosted overnight in the refrigerator, 1 box, such as Pepperidge Farm
1extra-large Eggbeaten with 1 tablespoon water, for egg wash

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.