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.
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.