1 extra-large egg beaten with 1 tablespoon water for egg wash
Instructions
Preheat the oven to 375 degrees. Heat the olive 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 in a bowl. Add the onion mixture, scallions, Gruyere,
Parmesan, eggs, bread crumbs, salt, pepper, nutmeg and pine
nuts. Mix well.
Unfold one piece of puff pastry, roll out into a rectangle, poke
with a fork and and place in a square baking dish with the edges
draped over the side. [Important note- puff pasty gets very
sticky if you wait until it is fully thawed to unfold it. I
recommend that you sprinkle some flour on the counter and
unfold the pastry when it is still cold. When thawed, flatten it
with a rolling pin.]
Scoop the spinach mixture on top of the pastry in the baking
dish. Roll out the second piece of puff pastry on a floured board
until it is also a rectangle. Place the second sheet of pastry in the
opposite direction over the spinach and tuck the sides down into
the baking pan being sure it reaches all the way down to the
bottom piece of pastry. Then roll up the flaps from the bottom
pastry. In a circular motion go around the entire parameter of
the baking dish and roll and seal pinching along the way to make
a seal on top. Brush the top with egg wash and then use a fork
to poke the top of the pastry a few times. Bake for 30 to 40
minutes, until the pastry is lightly browned and puffy. Let cool
20 minutes before slicing. Serves 6.
Originally Submitted
6/1/2011
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