Spinach in Puff Pastry
Puff pastry is the essence of sophisticated French cooking, and it makes any filling elegant, explains award-winning cookbook author and Food Network host Ina Garten. Fortunately, Pepperidge Farm produces an excellent one that you can find in the freezer at your grocery store. This spinach in puff pastry dish, featured in Ina’s book Barefoot in Paris, is delicious for lunch and makes a great dinner for a guest who’s vegetarian. It will also be a welcome addition to an Easter celebration.
Ingredients
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 2 cups (8 oz./250 g) chopped onions (2 onions)
- 1 Tbs. chopped garlic (3 cloves)
- 2 boxes (each 10 oz./315 g) frozen chopped spinach, defrosted
- 1/3 cup (1 oz./30 g) chopped scallions, white and green parts (2 scallions)
- 1 cup (4 oz./125 g) grated Gruyère cheese
- 3/4 cup (3 oz./90 g) grated Parmesan cheese
- 4 extra-large eggs, lightly beaten
- 1 Tbs. dry bread crumbs, plain or seasoned
- Kosher salt and freshly ground pepper
- 1/2 tsp. ground nutmeg
- 1/4 cup (1 1/4 oz./40 g) 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 Tbs. water for egg wash
Directions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat the butter in a sauté pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 minute more.
Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyère, Parmesan, eggs, bread crumbs, 2 tsp. salt, 3/4 tsp. pepper, the nutmeg and pignolis. Mix well.
Unfold one sheet of puff pastry and place it on the prepared baking sheet. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch (2.5-cm) border. Brush the border with some of the egg wash. Roll out the second piece of puff pastry on a floured board until it’s 1 inch (2.5 cm) 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 and sprinkle with salt and pepper. Bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot. Serves 6.
Notes: Defrost the puff pastry overnight in the refrigerator. Be sure it’s still cold when you bake it. To toast pignolis, place in a dry sauté pan over low heat for 5 to 10 minutes, until lightly browned. This can be assembled a day in advance, refrigerated and baked before serving.
Reprinted from Barefoot in Paris. Copyright © 2004 by Ina Garten. Photographs copyright © 2004 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.