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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 24 |
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This wonderful recipe is from The Barefoot Contessa In Paris by Ina Garten. I happen to LOVE Ina Garten's natural and refreshing personality and I also LOVE her many excellent recipes. Ingredients:
4 tbsp. unsalted butter |
2 cups onions, chopped |
1 tbsp. / 3 garlic cloves, chopped |
2 (10-oz) boxes frozen chopped spinach, defrosted |
1/3 cup scallions, chopped, white & green parts (2 scallions) |
1 cup gruyere cheese, grated |
3/4 cup parmesan cheese, grated |
4 eggs, lightly beaten |
1 tbsp. bread crumbs |
2 tsp. salt |
3/4 tsp. pepper |
1/2 tsp. ground nutmeg |
1/4 cup pine nuts, toasted (optional) |
2 sheets (1 box) frozen puff pastry, defrosted in refrigerator overnight |
1 egg, beaten with 1 tbsp. water, for egg wash |
Directions:
1. Preheat oven to 375 degrees.
2. Heat butter in a saute pan and cook the onions over medium-low heat for 5-7 minutes, until tender.
3. Add the garlic and cook for 1 more minute.
4. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl.
5. Add the onion mixture, scallions, Gruyere and Parmesan cheeses, eggs, bread crumbs, salt, pepper, nutmeg and pine nuts and mix well.
6. Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper.
7. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border.
8. Brush the border with the egg wash.
9. Roll out the 2nd sheet of pastry on a floured board until it’s an inch larger in each direction.
10. Place the 2nd sheet of pastry over the spinach and seal the edges, crimping them with a fork.
11. Brush the top with egg wash but don’t let it drip down the sides of the pastry won’t rise.
12. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30-40 minutes or until the pastry is lightly browned.
13. Transfer to a cutting board and serve hot.
14. This can be assembled a day in advance, refrigerated, and baked before serving.
15. (From Barefoot In Paris by Ina Garten)
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