Spinach in Puff Pastry

I usually think of Spinach Pie in the Greek style, but this version from "Barefoot in Paris" is French and fabulous. I totally love it. And so did my son. Yay!

I omitted the pine nuts due to my stupid food allergy. Gruyere and Parmesan are the two cheeses used in the pie. Frozen spinach and frozen puff pastry make it easy to have the ingredients on hand at any given time.

This dish is packed with flavor, and the leftovers heat up nicely - if you have any! (I always have leftovers with my little fam of three.)

This is awesome for a meatless dinner, or a fancy lunch.

Spinach in Puff Pastry

Serves 6

From "Barefoot in Paris"

By Ina Garten

4 Tbsp. (1/2 stick) unsalted butter

2 cups chopped onion (2 onions)

1 Tbsp. 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 Parmesan cheese

4 extra-large eggs, lightly beaten

1 Tbsp. dry bread crumbs, plain or seasoned

2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1/2 tsp. 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 Tbsp. water, for egg wash

Preheat the oven to 375 degrees Fahrenheit.

Heat then 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 is 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.