Spinach In Puff Pastry

Spinach In Puff Pastry

Ingredients:

1 box Puff Pastry (Freezer Section at Grocery Store)

4 tablespoons unsalted butter (1/2 stick)

2 cups chopped onions

1 tablespoon chopped garlic

2 (10 oz.) boxes frozen spinach, defrosted

1/3 cup chopped scallions (white and green parts)

1 cup grated Gruyere cheese

3/4 cup freshly grated Parmesan cheese

4 extra-large eggs, lightly beaten

1 tablespoon dry bread crumbs, plain or seasoned

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper,

1/2 teaspoon ground nutmeg

1/4 cup toasted pignoli (pine) nuts

1 extra-large egg with 1 tablespoon water

Directions:

Allow the puff pastry to thaw slowly or overnight in the refrigerator.

Preheat oven to 375*F Degrees.

Heat the butter in a saute pan and cook the onions, until tender.  Add the garlic and cook 1 minute more. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl.  Add the onion mixture, scallions, Gruyere cheese, Parmesan cheese, eggs, bread crumbs, salt and pepper, nutmeg and toasted pine nuts.  Mix well.

Unfold one sheet of puff pastry and place on a baking sheet lined with parchment paper.  Spread the spinach mixture in the middle of the pastry leaving a one-inch border.  Brush the border with the egg wash.

Roll out the second piece of puff pastry over the spinach and seal the edges crimping them with a fork.  Brush the top with an 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 30 or 40 minutes, until the pastry is lightly browned.  Transfer to a cutting board and serve hot.