Spinach in Puff Pastry – Try to Have Just One

This is one of my favorite Ina Garten recipes. It is from her book, Barefoot in Paris: Easy French Food You Can Make at Home. Every time I make it we inhale the whole thing within 24 hours. It is a great dish for entertaining, you may assemble it completely and let it chill in the refrigerator until you are ready to bake it. I made it for Señora Wethern’s bridal shower and served it with a green salad and it was a simple, elegant, crowd-pleasing dish, just like everything from Ina Garten’s books. This time I used Trader Joe’s puff pastry, instead of Pepperidge Farm. Trader Joe’s is made with real butter (the ingredients are only flour,  butter, salt, sugar and water) and is much better than the Pepperidge Farm brand, which is made with other oils and who knows what else. Trader Joe’s doesn’t seem to always have them in stock, so when you see them, load up with a few. There is a little sugar in the dough but it is certainly not too sweet touse in savory dishes. This recipe has you sprinkle a little salt and pepper on the top, which really cuts the little bit of sweetness in the dough. It is very easy to make, and the recipe is forgiving. Here’s Luisito’s Sky-Cam shot of the ingredients:

The recipe is below. Just defrost and squeeze out the liquid from the spinach, saute the onion in butter, add the garlic, then toss the onion mixture with the remaining ingredients. Like I said, this recipe is forgiving. I did not have enough parmesan, so I just added a little more gruyere. Dump the mixture on one sheet of pastry (on a parchment paper lined sheet tray), leaving a one inch boarder.

Seal with an egg wash, cut some slits in the top, sprinkle with salt and pepper. Bake. Cut. Eat. Have seconds. Done.

Ina Garten’s Spinach in Puff Pastry (slightly condensed, because I know my friends and readers are good cooks)

4 T. unsalted butter, 2 c. chopped onions, 1 T. minced garlic, 20 oz. frozen chopped spinach (defrosted), 1/3 c. chopped scallions, 1 c. grated gruyere, 3/4 c. grated parmesan, 4 extra-large eggs beaten. 1 T. dry bread crumbs, 2 t. kosher slat, 3/4 t. black pepper, 1/2 t. ground nutmeg, 1/4 c. toasted pine nuts, 1 box Trader Joe’s frozen puff pastry (defrosted in the refrigerator according to instructions on box), 1 egg beaten with 1 T. water for egg wash.

Oven at 375. Saute onions in butter until tender, add garlic and cook for 1 minute more. Squeeze water out of spinach and place in large bowl. Add onion mixture and all other ingredients (except egg wash and pastry) and mix well. Place one sheet of pastry on a parchment lined baking sheet. Spread spinach mixture on sheet, leaving a one inch boarder. Roll out second piece of pastry so it is slight larger (or just gently stretch it as you place it over spinach) and place on top of spinach. Brush egg wash on lower border, press top layer down with a fork, making crimps to seal. Cut a couple slits on top, brush surface with egg wash and sprinkle with some salt and pepper. Bake for 40 minutes – maybe longer to achieve desired color. Serve hot.

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6 Responses to Spinach in Puff Pastry – Try to Have Just One

  1. Millie says:

    Thank you for posting this recipe. As one of your “pickier” friends, I can wholeheartedly attest that this is the most delicious way to eat green vegetables, hands down.

  2. Norah Nick says:

    Thanks for the info on Trader Joe’s puff pastry! Very good to know.

    I have all Ina’s cookbooks but haven’t made this particular recipe yet. Yours came out looking quite yummy so as soon as it’s cool enough to fire up the oven I will have to make this!

  3. Brava! Bravissima!! Terrific post, Bree I love the step by step – super clear. It makes the recipe totally accessible. Your dish looks beautiful and seriously appetizing. Love it.

  4. Toni Stokes says:

    Just happened to make it yesterday and with Trader Joe’s puff pastry and all gone in 24 hours. Dinner,breakfast and lunch. Really easy really good. Made it ahead of time and comes out great.

  5. Ryan says:

    “slightly condensed, because I know my friends and readers are good cooks”

    Please don’t make such assumptions! I’m a slave to recipes. I, for one, would appreciate it all spelled out, along with the ingredient list broken down line-by-line.

    Looking forward to more recipes!

  6. BEAUTIFUL!!!! I’ve got some kale that may just hafta have a similar treatment…

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