Parmesan Spinach in Puff Pastry

Dear 12 year old me,

One day you will grow to like spinach. I’m serious. So much in fact that you will spend hours on end scrolling through your Google reader (don’t worry about what that is hunny) to find fun ways to use it. Who knew steamed spinach wasn’t the only way to eat this wonderful vegetable. Trust me. You’ll love it.

Also,
Stop wearing overalls, pay attention in French class and know that you will still be listening to the Spice Girls at 25….a concert may be in your near future.

Uhh….anyway, 13 year old me would like this puff pastry, I like this puff pastry, and you will like it too! Who doesn’t like cheesy goodness in a buttery crust? Like, come on!

To begin, place the pine nuts in a dry sauté pan over low heat for 5 to 10 minutes, until lightly browned. Set aside.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. Heat the butter in a sauté pan over medium-low heat. Add the onion, and cook for about 5 minutes (until tender). Add the garlic, and cook for 1 more minute.

In the meantime, squeeze the water out of the spinach, and place it into a large bowl. Add the scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, and nutmeg. Add the pine nuts. Add the onion mixture. Mix well. Set aside.

Unfold one sheet of puff pastry. Cut the pastry in half.

Place one half of pastry on your lined baking sheet.

Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash.

Lightly flour your counter or a board, and roll out the second piece of puff pastry 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 only with egg wash. (Don’t let it drip down the sides, or the pastry won’t rise.) Make three 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.

Spinach in Puff Pastry
Recipe lightly adapted from Ezra Pound Cake
Serves 6

Ingredients:
1/8 cup pine nuts
2 tbsp (1/4 stick) unsalted butter
1 cup onions, chopped (1 onion)
2 cloves chopped garlic
1 (10-ounce) box frozen chopped spinach, defrosted
1 chopped scallion, white and green parts
1/2 cup gruyere cheese, grated
1/2 cup fresh parmesan cheese, grated
2 large eggs
1/2 tbsp dry plain bread crumbs
1 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg
1 sheet (1/2 box) frozen puff pastry, defrosted
Egg wash: 1 large egg beaten with 1 tbsp of water

Directions:
Place the pine nuts in a dry sauté pan over low heat for 5 to 10 minutes, until lightly browned. Set aside.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

Heat the butter in a sauté pan over medium-low heat. Add the onion, and cook for about 5 minutes (until tender).

Add the garlic, and cook for 1 more minute.

In the meantime, squeeze the water out of the spinach, and place it into a large bowl. Add the scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, and nutmeg. Add the pine nuts. Add the onion mixture. Mix well. Set aside.

Unfold one sheet of puff pastry. Cut the pastry in half and place one half on your lined baking sheet.

Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border.

Brush the border with the egg wash.

Lightly flour your counter or a board, and roll out the second piece of puff pastry 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 only with egg wash. (Don’t let it drip down the sides, or the pastry won’t rise.)

Make three 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. (Slice with a long serrated knife, if possible.)

Note: This can be assembled and refrigerated a day in advance and baked before serving.