Sumptuous Spinach Puff Pastry

Sumptuous Spinach Puff Pastry

Thank you Patricia for sharing your recipe and gorgeous pics! 

I tried a new recipe and it’s fabulously delicious; Ina Garten’s Spinach in Puff Pastry. I added sone fresh garden basil and parsley too, which it didn’t call for. It’s got spinach, pignoli nuts ( of course I added more than recipe called for), sautéed onions, eggs, nutmeg, scallions, a touch of bread crumbs , grated Parmesan cheese, Swiss cheese and of course the puff pastry. So simple to make! I used swiss instead of gruyere. I bet it would be delicious with mozzarella too. Recipe can be found under Ina Garten Spinach in Puff Pastry.

Keep reading for the Recipe:

Spinach in Puff Pastry:

Ingredients
4 tablespoons (1/2 stick) unsalted butter
2 cups chopped onions (2 onions)
1 tablespoon chopped garlic (3 cloves)
2 (10-ounce) boxes frozen chopped spinach, defrosted
1/3 cup chopped scallions, white and green parts (2 scallions)
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
2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
1 extra-large egg beaten with 1 tablespoon water, for egg wash

Directions:
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.

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Spinach in Puff Pastry:

Ingredients

• 4 tablespoons 1/2 stick unsalted butter
• 2 cups chopped onions 2 onions
• 1 tablespoon chopped garlic 3 cloves
• 2 10-ounce boxes frozen chopped spinach, defrosted
• 1/3 cup chopped scallions white and green parts (2 scallions)
• 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
• 2 sheets 1 box frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
• 1 extra-large egg beaten with 1 tablespoon water for egg wash

Instructions

1. Preheat the oven to 375 degrees F.
2. 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.
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 lightly browned. Transfer to a cutting board and serve hot.

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